Lamb lahma with pine nuts & cherry tomatoes from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 90) by Itamar Srulovich and Sarit Packer

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Notes about this recipe

  • Zosia on October 04, 2018

    We really enjoyed these. The dough was easy to make, though I found it tricky to shape, and it went well with the savoury topping. I used ground beef and Bon Appetit's baharat spice mix.

  • anya_sf on June 15, 2018

    I made my own baharat spice mix using Ottolenghi's recipe and it was good here. Maybe I undersalted the lamb, as I thought it could have used more oomph, but this was my son's favorite topping. I was out of pine nuts, so omitted them. I did not need to thin the tahini. Also see my preparation notes under lahma dough.

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