Lachmacun: Spicy Meat-topped Pita Bread

This is my most recent variation of Lachmacun, or ‘Arab Pizza’ as it is sometimes called. If you do not have time to make the dough, use a good quality, whole-wheat pita. Brush with olive oil and toast on the griddle or under the broiler. Then add the meat sauce and broil, again, briefly, topped with halved cherry tomatoes.



Of course it is better with home-made bread dough –I prefer to use my whole grain one— which I shape into longish flat-breads, let them rest a bit, then mix one egg into my versatile Spicy Meat Sauce so that it more or less keeps its shape as it bakes, and can be picked up and eaten without falling apart, as most Lachmacun do.




Serves 2  (2 pieces)  


½ pound bread dough, preferably whole wheat (I use THIS one), risen and ready to be shaped


2 cups Spicy Ground Meat Sauce


1 egg, slightly beaten


2 tablespoons chopped fresh thyme leaves, plus sprigs to decorate


6-7 cherry tomatoes, halved


Olive oil for drizzling


Halve the dough, and place each piece on a baking sheet, lined with parchment paper. With fingers dipped in water, flatten each piece, making sure you keep the two pieces well apart. Flattening and stretching the dough create two ovals, about 24 X 16 cm. (9 ½ X 6 1/2 inches).


Sprinkle with water and let the dough stand for 30-40 minutes.


Preheat the oven to 475 F (240 C) placing an empty baking sheet close to the bottom of the oven.


Add the egg and the thyme to the Spicy Meat and stir to mix.


Press, the dough again with your fingers, to flatten, then divide the meat and spread on the two pieces, leaving a little border all around, and lifting it, to make a border that will keep the meat from falling. Spread the halved tomatoes on the meat, and drizzle with a little olive oil.


Carefully slide the paper with breads on the pre-heated baking dish –it is easier done if you cut the parchment paper and slide each lachmacun separately on the heated pan.


Bake for about 20 minutes, or until the bread around has nicely browned, and the meat is sizzling. Remove from the oven and let stand 5 minutes, then decorate with the thyme sprigs and serve.




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