This is my most recent variation of Lachmacun, or ‘Arab Pizza’ as it is sometimes called. If you do not have time to make the dough, use a good quality, whole-wheat pita. Brush with olive oil and toast on the griddle or under the broiler. Then add the meat sauce and broil, again, briefly, topped with halved cherry tomatoes.
Of course it is better with home-made bread dough –I prefer to use my whole grain one— which I shape into longish flat-breads, let them rest a bit, then mix one egg into my versatile Spicy Meat Sauce so that it more or less keeps its shape as it bakes, and can be picked up and eaten without falling apart, as most Lachmacun do.
Serves 2 (2 pieces) (more…)
