Recipe Provided By"Cosette's Kitchen"
10 to 12 flatbreads
- 1 pound ground American Lamb
- 1/2 cup onion, finely diced
- 1/2 cup tomato, finely diced
- 1/2 cup plain yogurt
- 2 tablespoons pomegranate molasses
- 2 teaspoons kosher salt
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- Pine nuts (optional)
- 1 pound pizza-type dough
In a large bowl, combine lamb, onion, tomato, yogurt, molasses, salt, allspice, cinnamon and pepper; set aside.
Position oven rack to 2nd from top; place a sheet of foil on the rack below to catch any drips. Set to broil.
Flour a large surface well. Using a rolling pin, flatten a 1/3 cup-size portion of dough until flat and round enough to fit an 8-inch nonstick pan. (A larger pan can be used; adjust portion of dough to fit accordingly.) Place dough round in pan on medium-low heat; scoop a few tablespoons lamb mixture and carefully spread on the dough, leaving a small edge. Sprinkle with pine nuts if desired. Allow dough to brown on the bottom, about 2 to 4 minutes. Using a spatula, transfer to broiler for another 2 to 3 minutes until meat is fully browned. Remove; place on cooling rack. Repeat with remaining dough.
Store extras in a zip-tight bag or container for 5 to 7 days. Warm to serve.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest