Middle Eastern Style Lamb Pita 'Pizza'

Middle Eastern Style Lamb Pita 'Pizza'
Photo by Scott Phillips


  • 2 regular-size (6- to 7-inch) pita pockets, split in half to form four thin rounds
  • ¼ tsp. freshly ground black pepper; more as needed
  • 1 medium clove garlic, finely chopped (about 1 tsp.)
  • 2 Tbs. roughly chopped fresh mint
  • 2 tsp. fresh lemon juice; more as needed
  • ½ tsp. ground allspice
  • Kosher salt
  • + 7 more ingredients
    • 1-½ tsp. cumin seeds, roughly chopped and toasted
    • ¾ cup Pomì brand chopped tomatoes with juice (or substitute canned petite-diced tomatoes)
    • ¼ tsp. crushed red pepper flakes
    • 2 leftover braised lamb shanks, plus 1 Tbs. sauce (from Braised Lamb Shanks with Garlic & Vermouth)
    • 2 Tbs. extra-virgin olive oil; more for brushing
    • ½ cup plain whole-milk yogurt
    • ½ small yellow onion, finely diced (about ½ cup)

Position two oven racks in the upper and lower thirds of the oven and heat the oven to 450°F. Heat the olive oil in a 10-inch skillet over medium heat until just shimmering. Cook the onion and garlic in the oil with a pinch of salt, stirring occasionally, until softened, 3 to 5 minutes. Add 3/4 ...

View full recipe at Fine Cooking


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