Serious Eats: Recipes

Cook the Book: Middle Eastern Lamb Pizza

[Photographs: David Loftus]

The cuisine of the Mediterranean was Elizabeth David's great passion but her exploration was not limited only to the sea's European coastlines. During a period spent in Egypt, David embraced Middle Eastern flavors and incorporated them into her cooking. This Middle Eastern Lamb Pizza has roots in Lebanon and Armenia and is topped with sweetly spiced lamb and tomatoes.

In this recipe adapted from At Elizabeth David's Table the dough is made with a fail-safe combination of yeast, flour, eggs, and warm milk. When kneaded together and left to rise, if puffs up to double size in about an hour and retains a very workable elasticity. For the topping, lamb is browned with sweetly caramelized onions and a mix of spices including cinnamon, cloves, dried mint, and tart sumac. When spread on top of the pizza and baked, the lamb topping oozes all of its sweet-spicy juices into the dough, making sure that every last bite is full of lamby flavor.

This recipe makes quite a large pizza that can be sliced up for a snack straight out of the oven, or even better, left to cool to room temperature for leisurely grazing.

As always with our Cook the Book feature, we have five (5) copies of At Elizabeth David's Table to give away this week.

Adapted from At Elizabeth David's Table by Elizabeth David. Copyright © 2011. Published by Ecco. Available wherever books are sold. All Rights Reserved.

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