Laham Bajina...(Syrian Pizza!)
I called my Dad (Nabeel aka Nabs) and told him what I was up to. He then tells me 'Lawrence...I was dreaming about this'. Classic Nabs. I then told him about the recipe I wanted to use. I think I turned his dream into a bit of a nightmare so reverted back to the original recipe. Dad was correct, his original was best (I should have known better)!
To sum up, nice bit of homemade dough followed by some spiced beef (or lamb) served with yoghurt. That right..meat and bread, it really is that basic. If you are having a little get together, dinner party or just want an excuse to cook something #totesdelish this is for you! Referred to as a mini pizza as its kind of what it is. Simple, basic and takes no time at all.
Make sure you do this first as it needs time to rest. Same recipe I used in my pita bread post a few weeks back, with the only addition some sumac in the dough.
Plain Flour, 300 grams-
Water, 1/2 cup
Yeast, 1 tsp- Salt, Pinch
Olive Oil, 2 tbs
Sumac - 50 grams
Put the yeast in a small bowl and add half a cup of warm water and give a little mix. Leave it for 10 minutes. Add the flour, salt, sumac and olive oil in a large mixing bowl, give it a little stir and gradually add the yeast and water. Mix with your hands and you will see it all come together nicely.
Next step, put some flour on your surface and knead the dough, folding it on top of itself and apply pressure with the palm of your hands. The dough will take a nice solid form. Mould into a nice round shape and once done put back in the mixing bowl and cover with cling film for 1 hour. When kneading if you feel the mix is too dry add some water, if too wet add more flour.
Once done, cut the dough in half and then continue to cut until you have 8 pieces in total. Use a rolling pin to make those mini pizza shapes.
500 grams beef mince (10% fat is my preference)
Chopped Tomatoes, 1 Can
Tomatoe Puree, 70 grams
Large Onion, Finely Chopped
Salt, Healthy Pinch
Black Pepper, Healthy Pinch
Pomegranate Molasses, 5 tbs
Brown the mince in a deep sauce pan and then add the onions until soft. Add the salt, pepper, chopped tomato, tomato puree and pomegranate molasses. You will notice the mixture looks dry, which is normal. Add the water and simmer on a low heat for 20 - 30 minutes.
Mix a couple of table spoons of olive oil and a pinch of salt together and brush over the 8 mini pieces of dough.
Get a spoon and add a healthy dollop of the minced beef to each piece of dough and spread. In the oven at 220°C/425°F and cook for 8-10 minutes. Keep an eye on them as you don't want to burn the base. Once out...eat!
I only serve with Greek Yoghurt. The sourness of the yoghurt complements the dish so so so so well! Let me know what you think!