Lamb pizza with preserved lemons from Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa (page 152) by Diana Henry

  • caraway seeds
  • cilantro
  • ground cinnamon
  • ground cumin
  • harissa paste
  • ground lamb
  • preserved lemons
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JJ2018 on April 23, 2019

    I didn’t make the flatbreads used a shop wrap for ease and added some crumbled feta. Also used leftover lamb finely diced - precooked the lamb with spices and the assembled on shop flatbread and gave 5 minutes or so in the oven. Lovely flavours would definitely like to try this with the more substantial flatbread

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