Lahm Bi Ajin AKA Arabian Pizza

Have you ever thought to yourself “yeah pizza’s alright I guess… I just wish they’d replace the sauce and cheese with meat” Turns out those crafty folks over in Arabia had the same idea.

Lahm Bi Ajin AKA Arabian Pizza

Have you ever thought to yourself “yeah pizza’s alright I guess… I just wish they’d replace the sauce and cheese with meat” Turns out those crafty folks over in Arabia had the same idea.
Cook Time30 mins
Total Time30 mins
Course: amuse bouche
Cuisine: Arabic
Servings: 8 serving

Ingredients

  • 2 quartered pizza dough balls ,
  • 340 g greek yogurt
  • 1 tbsp tahini
  • 2 tbsps lemon juice
  • salt
  • 2 1 one tomatoes roma , diced thick , diced fine
  • arugula , chopped
  • parsley regular fresh , chopped
  • 250 g lamb minced
  • 1 onion medium , diced fine
  • 2 tbsps chopped garlic
  • 1 tsp parsley dried
  • 1 tbsp cumin
  • pepper fresh ground
  • 1 tsp olive oil
  • 2 tsps tomato paste
  • wedges lemon serving
  • flour

Instructions

  • Preheat oven to 550F (if you have a pizza stone, use it)
  • In a medium mixing bowl mix together yogurt, 2 tbsp lemon juice, tahini and a pinch of salt. Whisk till thoroughly combined. Cover and refrigerate.
  • In a large mixing bowl mix together lamb, onion, fine diced tomato, garlic, dried parsley, cumin, tomato paste, salt and pepper. Cover and refrigerate.
  • In a large mixing bowl toss together thick diced tomato, arugula, fresh parsley.
  • On a floured surface roll out 2 dough balls into long ovals roughly 8u2033 x 4u2033
  • Press a thin layer of the meat mixture onto each crust, leaving 1/4u2033 around the edges for the crust to form.
  • Cook in the oven for 10 minutes at 550F on a pizza stone or metal baking pan
  • Garnish with the arugula parsley tomato salad and yogurt dressing. Serve with lemon wedges for squeezing.