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Middle Eastern- Style Lamb Pizzas

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 medium brown onions (australians) or 1 medium yellow onion, finely chopped (americans)
4 garlic cloves, minced
500 g ground lamb
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 cup beef stock
2 medium tomatoes, finely chopped
1/3 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/3 cup of fresh mint, coarsely chopped
4 small prepared pizza crust (see notes)
1 (280 g) jar char-grilled eggplants, drained
1 cup natural yoghurt

Nutritional information

583
Calories
418 g
Calories From Fat
46.5 g
Total Fat
15.7 g
Saturated Fat
99.2 mg
Cholesterol
309.9 mg
Sodium
16.1 g
Carbs
4.9 g
Dietary Fiber
7.8 g
Sugars
27.3 g
Protein
438g
Serving Size

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Middle Eastern- Style Lamb Pizzas

Features:
    Cuisine:

    A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of The Australian Womens Weekly and have adapted it just slightly, and posted it here for the 2006 Zaar World Tour. I havent yet made these pizzas but they contain all the Middle Eastern ingredients that I love: in other words, they sound as if they are right up my culinary alley!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Middle Eastern-Style Lamb Pizzas, A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of The Australian Womens Weekly and have adapted it just slightly, and posted it here for the 2006 Zaar World Tour I havent yet made these pizzas but they contain all the Middle Eastern ingredients that I love: in other words, they sound as if they are right up my culinary alley!, A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of The Australian Womens Weekly and have adapted it just slightly, and posted it here for the 2006 Zaar World Tour I havent yet made these pizzas but they contain all the Middle Eastern ingredients that I love: in other words, they sound as if they are right up my culinary alley!


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    Steps

    1
    Done

    Preheat the Oven to 220c/200c Fan-Forced/400f/425f Fan-Forced.

    2
    Done

    Heat the Oil in a Large Pan and Add the Onion and Garlic and Saut, Stirring, Until They Are Soft; Add the Minced Lamb and Cook, Stirring, Until It Has Browned; Add the Pepper and Spices; and Stir Until Fragrant.

    3
    Done

    Add the Stock and the Tomatoes to the Pan and Cook, Stirring, Over a Medium Heat Until Most of the Liquid Has Evaporated; Remove the Pan from the Heat and Stir in the Pine Nuts, Parsley and Half of the Mint.

    4
    Done

    Place the Individual Pizza Bases on a Greased Oven Tray; Top Each Pizza With Eggplant, Then Press the Minced Lamb Mixture Onto the Eggplant, Leaving a 3 Cm (just Over an Inch) Border.

    5
    Done

    Bake the Pizzas on the Lower Shelf in a Hot Oven For About 12 Minutes or Until Lightly Browned.

    6
    Done

    Serve the Pizzas Topped With Yoghurt and Sprinkled With the Remaining Mint and Sumac.

    7
    Done

    Notes: What I Have Referred to in the Ingredients as 4 Small Pizza Crusts Were, in the Original Recipe, Listed as 4 Small Individual Pizza Bases, but This Term Was not Zaar-Friendly. in Australia, You Can Buy Pizza Crusts or Bases in Several Sizes in Supermarkets. I'm Sure They Are Also Available Elsewhere, but Perhaps Called Something Different. the Lamb Mixture Is Suitable to Freeze but Is not Suitable to Microwave.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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