Spiced ground lamb is the perfect vehicle for Middle Eastern and Mediterranean flavor profiles, which continue to be on trend in foodservice operations. Romance the crowds with this Lahmajoon Flatbread. It’s a marriage of flavor and texture with a crispy pizza dough to complement the lamb. Garnished with roasted lemons, olive oil, and greens, it makes for a satisfying appetizer or entrée that’s bound to be a popular order.
Yields 24 ten-inch rounds, 7 ounces lamb on each flatbread
Yields 24 ten-inch rounds (6¼ ounces each)
4 pounds 2 ounces unbleached bread flour
10½ ounces millet flour
33 ounces water
27 ounces poolish
1½ ounce fine sea salt
12 ounces light olive oil
- Autolyze: Mix bread flour, millet flour, and water and rest for an hour.
- Add poolish and salt to mixer and blend with dough hook until the dough clears the sides of the bowl and has extensibility to make a window of see-through dough when stretched (about 4 minutes on medium speed with a dough hook).
- Add oil and mix slowly until incorporated into the dough and the dough climbs back up the hook and cleans the sides of the bowl, 4 to 6 minutes.
- Bulk ferment for 2 hours, covered in a warm place (or until dough rises about 50%).
- Punch down, divide into 6¼-ounce balls, shape into rounds. Flour work surface if necessary.
- Rest covered in cooler for 4 to 12 hours as needed before service.
Yields 10½ pounds
7½ pounds ground lamb
3 tablespoons kosher salt
6 tablespoons tomato powder
2 tablespoons smoked paprika
2 tablespoons white sesame seeds
1 tablespoon Aleppo chili flake
1 tablespoon granulated garlic
1½ teaspoons ground cumin
3 each (2¼ cup shredded) red bell pepper, course grated
3 each (2¼ cup shredded) poblano peppers, coarse grated
3 each (1½ cup shredded) small white onions, coarsely grated
6 each (2¼ cup crushed) plum tomatoes, seeded and grated
6 sprigs (6 tablespoons minced) fresh mint, minced
3 bunches (2¼ cup minced) flat leaf parsley, minced
½ cup plus 1 tablespoon tomato paste
- Mix all salt and spices together and gently knead into the ground lamb.
- Grate both peppers, onions, and tomatoes on a coarse box grater or shredder attachment or similar large shred. Squeeze excess moisture out with either a towel or press through a strainer. Then blend the vegetables, mint, parsley, and tomato paste into the lamb with a gentle knead. Don’t blend to the point that the lamb breaks down into a paste.
- Label, date, and hold refrigerated. Hold for one or two days as needed to top flatbreads.
Lahmajoon Flatbread Build
24 each prepared flatbread dough balls (6¼ ounces each)
Prepared lahmajoon topping
1 pound white onion, sliced
48 each lemon slices, grilled
16 ounces strained Greek-style yogurt, thinned out with lemon juice and salt
- Sheet/stretch dough to 10-inch rounds and rest on a lightly floured work surface. Top with 7 ounces lamb mix. Spread the lamb mix thinly over the dough.
- Bake on a stone or steel at 475°F for 8 to 12 minutes (alternatively, 5 minutes on low convection).
- Can be served warm or at room temperature.
- Garnish with two lemon slices, parsley sprigs, and sliced raw onion, or top with strained Greek-style yogurt thinned out with some lemon juice and a pinch of salt.
- Can be eaten folded in half or like a pizza.