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Ingredients

Serves 4

• FOR THE DOUGH
• 1/2 teaspoon active dry yeast
• 1/2 cup warm water (110 degrees)
• 1 3/4 cups all-purpose flour, plus more for kneading
• 1/4 teaspoon coarse salt
• 1 tablespoon extra-virgin olive oil
• FOR THE TOPPING
• 1 medium onion, very finely chopped
• 1 large tomato, peeled and finely diced
• 7 ounces (about 1 cup) lean ground lamb
• 1 teaspoon freshly squeezed lemon juice, or more to taste
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon finely ground black pepper
• Coarse salt

Description

Author And Journalist Anissa Helou Discovered This Recipe During One Of Her Many Trips Through The Markets And Bazaars Of The Mediterranean Region.

Martha Stewart