Aysh Abu Laham (Mini Saudi Pizzas)
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
2 hrs
-
Total Time
3 hrs 15 mins
-
Servings
6 Servings
-
Course
Main Course
Aysh Abu Laham (Mini Saudi Pizzas)
Report
A recipe for Aysh Abu Laham (Mini Saudi Pizzas) from The Arabian Nights Cookbook. These open-faced pies have a homemade flatbread base with a tahini ground meat topping.
Share:
Ingredients
Dough:
- 1/2 cup (125 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 1 teaspoon granulated sugar
- 1/4 ounce (7 grams/1 envelope) active dry yeast
- 3 cups (360 grams) all-purpose flour plus more if needed
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground caraway
- 2 large eggs beaten
- 1/4 cup (65 milliliters) extra virgin olive oil plus extra for brushing crust
Topping:
- 1/4 cup (65 milliliters) extra virgin olive oil
- 1 pound (500 grams) ground beef or lamb
- 2 onions minced
- 2 cloves garlic crushed into a paste
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 bunch green onions scallions, about 1/4 pound (125 grams), trimmed and thinly sliced
- 2 tomatoes finely chopped
- 4 tablespoons Tahini sesame paste
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup (65 milliliters) water
- 1 tablespoon poppy seeds for garnish
Instructions
To make the dough:
- In a small bowl, mix together the water and sugar. Sprinkle the yeast over the top and stir to combine. Let sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, salt, cumin, and caraway.
- Make a well in the center and add the water mixture with frothy yeast, eggs, and olive oil.
- Mix until combined and knead until smooth, but firm. Add more water if too crumbly or more flour if too sticky to handle.
- Place the dough in a large bowl, cover with a tea towel, and allow to rest at room temperature until doubled, about 2 hours.
To assemble:
- Preheat oven to 350˚F (175˚C). Grease two large baking sheets with oil or line with parchment.
- In a large skillet, drizzle olive oil over medium heat.
- Add the ground meat and cook, stirring often and breaking up the lumps, until browned.
- Mix in the onion, garlic, black pepper, and salt. Cook, stirring occasionally, until the onions have softened, about 8 minutes.
- Mix in the spring onions and tomato, then remove from heat.
- In a small bowl, whisk together the tahini, lemon juice, and water. Stir into the meat topping.
- Divide the meat topping into 6 equal piles.
- On a very lightly floured surface, divide the dough into 6 equal pieces.
- Form one piece into a ball, then roll into a circle about 1/8 inch (3 millimeters) thick. Pinch up the edges of the circle to for a raised, fluted edge. Place on prepared baking sheet and repeat with remaining dough.
- Cover each circle of dough with the topping, up to the raised edges. Sprinkle the tops with poppy seeds and brush the edges of the crust with olive oil.
- Bake in preheated oven until golden, about 30 minutes.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
