This is a dish that can be whipped up in no time at all, especially if you buy pre-made flat breads like we did when making these. We usually craft our own pizza dough when making pies at home, but the other day I was so pressed for time that I bought some flatbreads that were already made for this Middle Eastern flavored treat. These are great either baked in the oven, or finished on an outdoor grill if it's just too stinkin' hot to be inside. Serve them as a main course, or slice them into small wedges or squares for a great appetizer or cocktail party snack.
We've been big fans of Stone Fire Naan for some time, so when I saw their new flatbreads at the market the other day my mind immediately began racing to come up with a recipe with which to use them. When I saw some delicious looking ground lamb at the meat counter, my mind was made up. My wife had just made a fresh batch of hummus, so all I needed was a few fresh herbs and a nice crumbly block of local feta to complete this meal. This one was so easy and so tasty, I know we'll be making it again and again.
I know this isn't traditional 4th of July fare, but it would make for a delicious nibble to hold you over to your main feast. If you're looking for another dish to round out your offerings, you need look no further than this simple "za" that your whole gang will love.
Wishing all of our Stateside readers a seriously Happy 4th of July!!
Cheers – Steve
- 2 pre-made flatbreads
- 1 pound ground lamb
- 1 sweet onion (vidalia), diced
- 2 cloves garlic, finely minced
- 2 tablespoons zaatar
- 1/3 cup chicken stock
- 1 cup store-bought or homemade hummus
- 1/2 cup pine nuts or pistachios
- 1/2 cup each roughly chopped fresh cilantro and mint
- 1/2 cup crumbled feta cheese
- 8 peppadew peppers, thinly sliced
- pomegranate molasses for drizzling
- EVOO for drizzling
- kosher salt and freshly ground black pepper to taste
- Heat your oven to 400℉ and place a baking stone or large sheet tray in to heat.
- Sauté the onion in a little oil in a large skillet set over a medium flame until well caramelized, add the garlic a cook 2 minutes more. Add the lamb, some salt and pepper to taste, and the zaatar. Break the meat up to a fine crumble and cook until well browned and cooked through. Add the chicken stock and cook until evaporated. Remove from the heat, adjust seasonings and reserve.
- Slather each flatbread with 1/2 a cup of hummus, top each equally with the meat, pine nuts, sliced peppadews, and feta. Pop in the oven till heated through, about 8-10 minutes.
- Remove from the oven, sprinkle with the fresh herbs and drizzle with a little EVOO and pomegranate molasses. Slice and serve.