Lebanese pizza

[Paul]

Lebanese pizza

Ingredients:

1 quantity pizza dough (made with TMX, of course)
Olive oil
1 small onion
1 clove garlic
200g minced lamb
2 tbsp pine nuts
1 ripe tomato, or 2 tinned ones
1 teaspoon pomegranate molasses
1/2 tsp allspice
1/2 tsp cinnamon
Black pepper
Salt


Chop the onion and garlic finely, add 1 tbsp oil and fry on speed 2 for 2 minutes on 100 C.  Add remaining ingredients and mix on 2-3 for a few seconds until mixed together (try not to puree it!).  Cook for 10 minutes on 100 C    or low speed so it doesn't stick.  Let it cool and taste for seasoning.  Spread it over the pizza base and put it in the oven, as hot as it can get (8-10 minutes, depends on your oven) and bake it until the pizza crust looks cooked.  Serves with yoghurt and lemon juice, or chopped preserved lemon.


Thoughts

This comes from a few sources, including Elizabeth David (who calls it the best of pizzas in many ways) and closer to home, Greg Malouf.  It's a nice change from Italian toppings, and more filling.  Pomegranate molasses is not essential, but if you can find it worth a try.  I use the molasses in salad dressings too, for something different.  I planted a pomegranate tree, but so far no fruit - maybe I could use the juice of one instead.  The little seeds look great sprinkled on the pizza too, like gems.  With a salad this would make a nice dinner for 2 people.

It's interesting that pizzas come in many guises in Europe, and the word is very similar in different cultures.  Pizza, pita, pide, pissaladiere - all means the same thing.

Pine nuts are often rancid.  Buy a tiny pack when you need it, and try to use all at once.  If you have to store them, do it in the freezer.  if you're not sure best to leave them out of the recipe.

[judydawn]

Just love your recipe postings Paul and all the extra information that comes with them.  I was going through my old recipes last night and have made a list of those I want to try and convert - there was 1 pizza topping amongst them but several things to try so don't know how long it will be before it gets posted.  2 people can only eat so much food

[bron]

Yeah Paul that does sound so interesting!
As for the pomegranate molasses, wjhat on earth is that? Could I just use fresh pomegranate fruit as topping, have no problem getting them here. In fact they are the emblem of my DH birth place, Granada. The word Granada in Spanish is pomegranate!

[brazen20au]

yummo!!! and dairy free

[Paul]

I think pomegranate molasses is juice that has been boiled until it thickens.  I think straight juice is fine, it's just the taste you're after.  And the seeds do look very nice sprinkled over the top.

[Thermomixer]

Thanks Paul - as JD said - thanks for the extra info.  Don't recall the late great ED having a pizza recipe in the books I have, but then again I think we have about 9 and I probably wouldn't have rushed to do a pizza - more ye olde French Provincial, Italian counrty style or Greek Island soaking up the sun and citrus.  (Which book Paul - to save me time when I return) 

With the pomegranate molasses, think that, as Paul says, likely to be boiled down.  Probably if you made a caramel and added heavily reduced pomegranate juice you would come close.  Grenadine - or the Spanish equivalent drink would work.

I am sure that most parts of Australia would have a middle-eastern shop with a bottle of the molasses.  Sorry to rub it in, but because of our local ethnic mix, it's in most supermarkets.

[Paul]

TM, it's from English bread and yeast cookery ("The onwards and downwards march of the British pizza" I seem to remember).  Our latest  bottle of pomegranate molasses is from the supermarket. 

[Amanda]

Thanks Paul, another one for the list.
I have been hunting pomegranate molasses here in Adelaide for a while and was overjoyed to find it last week in a large Italian Mercato!
I saw a recipe for Chicken in Pomegranate and Walnuts in a novel (!) just before we went to Europe and then ate it in a restaurant in Paris - just divine.
I actually bought some pomegranate juice to reduce it down for the dish, but now don't have to and now have another use for the bottle of pom. molasses I bought!

[Paul]

Amanda, what country did that chicken dish come from?  Did you find a recipe?

[Amanda]

It is Persian and was in a book, written by an Iranian woman who was bought up here in Adelaide, called "Pomegranate Soup" (the book, not the woman - her name is Marsha Mehran).  Each chapter starts with a recipe.  I borrowed the book from the library and will now have to get it back!

[Paul]

I'd be a bit worried if her name was Pomegranate Soup.  I'd love to see the recipe when you borrow the book.

[Amanda]

I have seen similar recipes on various sites on the net.  It is fairly simple, but simply stunning to eat!

[Thermomixer]

Thanks Paul - will check it out.  I had a copy of Elizabeth David's memorial service that I sent to a Sydeny chef for an ED function that they are holding.  Have to find out what happened.

[Paul]

Thanks Paul - will check it out.  I had a copy of Elizabeth David's memorial service that I sent to a Sydeny chef for an ED function that they are holding.  Have to find out what happened.

What sort of copy, TM?

[Thermomixer]

Original - was part of an Elizabeth David lunch that Jill Norman - her editor/secretary was involved with at a restaurant in Victoria a few years ago.  About 8 pages, colour brochure (?not the right word) of the service.  Forget now exactly who gave eulogies, but you would recognise them.  Need to get it back.