lamb pizza

My favorite pizza dough recipe of all time (so far) is from the book Home Baking by Alford and Duguid. It’s just the perfect blend of white and whole wheat, with just the right amount of chew and crispiness and not at all doughy. The recipe I got it from, however, isn’t a traditional pizza - it’s a middle-eastern lamb flatbread often made as a street food.

In the original recipe, the pizzas are cooked one at a time as small, personal-size breads in a skillet, then finished under the broiler, rolled up like burritos and eaten immediately with mint and yogurt. This time, though, I wanted to have it all done at once so we could sit and enjoy our pizza together. So I followed my usual pizza-making format and baked two pizzas at very high heat, adding the toppings at appropriate points. It worked! The other way is good, but this was very, very tasty. And I was so excited to find a little bit of fresh mint in my garden to sprinkle on top!

While we were eating, I was reminded of a pizza that my friends and I often got in college - the “gyros pizza” from the two local Greek-owned pizzerias (run by competing brothers). I don’t remember the exact toppings, but it was a spiced beef or lamb pizza that always came with a container of tsatsiki sauce. It was delicious. You could definitely do the same sort of thing here, just by crushing some garlic into a bowl of yogurt, maybe adding a bit more mint. Yum.

kebab b’il karaz

I’ve been feeling a bit under the weather for various reasons (hence the much less regular posting - sorry), but I’m finally managing to get back gradually to real food and wine. The other night J decided to break out one of our new cookbooks, Street Food by Tom Kime, and make Turkish lamb meatballs with sour cherry sauce, called kebab b’il karaz.

We had ground lamb in the freezer and plenty of dried tart cherries on hand, but we did not have any pomegranate molasses, which forms the basis of the sauce. After calling around to local specialty stores, none of whom had even heard of pomegranate molasses, J decided to make his own by boiling down pomegranate juice into syrup. It worked great!

The original recipe suggested serving the kebabs as one of many dishes, with lots of flatbread. J made chapatis, and we put the hot meatballs and sauce on a bed of fresh spinach, which went beautifully with the cherry sauce. The flavor is very rich, dark, sweet and spicy, so it’s good to have something to contrast. Couscous would be good, too.

Lamb-apricot tagine with Lebanese couscous

Saturday was another nasty, cold, wet, blustery day - perfect for a stew. We had some lamb in the freezer, already cleaned and cut up for braising, and I felt moved to make a tagine. A few years ago I bought J a copy of Claudia Roden’s book on Middle Eastern food, but we’ve actually made very little progress through it with the exception of two tagine recipes, one with preserved lemon and one with apricots. They’re both excellent, so maybe someday we’ll try something else from the book.

 Anyway, this time I felt like making the apricot one. I got started shortly after 4:30 pm when we got home from errands, and dinner was ready around 7 - not really a workday dinner for us, but fun for the weekend. The tagine is really straightforward: I began by sauteeing a chopped onion in a glug of olive oil for awhile, until soft but not browned. I added cinnamon, cumin and a bit of cayenne pepper, then added sliced ginger, garlic and the defrosted lamb chunks and salted and peppered them liberally. Once they were browned I added water just to cover, brought it to a simmer and covered the pan. It burbled away on the lowest heat setting for about an hour while I did other things. Then I tossed in about a half pound of whole dried apricots, stirred it up and covered it again. About 20 minutes later I added a can of chickpeas, left the lid off so the liquid could boil down slightly, and started on the couscous.