Baked goodness: pitas topped with lamb

DINNER TONIGHT

July 12, 2006|By ROBIN MATHER JENKINS | ROBIN MATHER JENKINS,CHICAGO TRIBUNE

A stop at a Middle Eastern bakery and a stack of freshly baked pitas rekindled my appetite for lahmajoun, a dish I learned to make from Armenian-American friends in Detroit.

It's a terrific solution for the dinner rush. I'm told that lahmajoun (la-ma-ZHOON) translates from Arabic to "meat dough," but if you think of it as individual pizzas, you would be closer to the mark.

Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe and analysis.

Menu suggestion

Lahmajoun

Chopped salad of cucumbers, onions and tomatoes

Orange sherbet

Lahmajoun

Serves 8 -- Total time: 30 minutes

1 pound lean ground lamb

1 onion, finely chopped or grated

1 clove garlic, minced

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon red-pepper flakes

8 whole-wheat or regular pitas

1/4 cup pine nuts

4 ounces crumbled feta cheese

2 tablespoons fresh chopped parsley

Heat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red-pepper flakes in a mixing bowl. Mix gently with hands until well-blended.

Arrange pitas on baking sheets. Divide lamb mixture among the pitas. Scatter pine nuts and feta over the meat mixture.

Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle on parsley.

Per serving: 354 calories, 15 grams fat, 6 grams saturated fat, 50 milligrams cholesterol, 38 grams carbohydrate, 19 grams protein, 677 milligrams sodium, 5 grams fiber

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