Lamb Pizza or Sfiha

Yes I’m totally obsessed with the Jerusalem cookbook – every recipe is scrumptious!! This one is great for work meals – just reheat and eat.

1 lb ground lamb
1 onion, finely chopped
3 tomatoes, finely chopped
3 TBSP light tahini sauce
1 1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp cayenne
1/2 c parsley, chopped
1 TBSP lemon juice
1 TBSP pomegranate molasses
1 TBSP sumac
3 TBSP pine nuts
2 lemons cut into wedges

1 2/3 c bread flour
1 1/2 TBSP powdered milk
1 1/2 tsp fast rising active yeast
1/2 tsp baking powder
1 TBSP sugar
1/2 c canola oil
1 egg
1/2 c warm water

For topping combine all ingredients except pine nuts and lemon slices in a bowl and set aside.

For dough:
Put flour, powdered milk, salt, yeast, baking powder and sugar in a large mixing bowl. Stir well to mix. Make a well in the middle, add oil, egg and water, stir well. When the dough comes together, knead for 3 minutes. Put in a bowl, brush with oil, cover and let rest for an hour.

Preheat over to 450.

Divid dough into 12 balls. Roll into circles about 1/16 inch thick. Cover and let rest 15 minutes. Place onto parchment lined baking sheets, top with lamb and let rest 15 minutes. Bake for 15 minted and serve topped with pine nuts and lemon slices.

Makes about 12.