- 200 g Taverna Domyati or Taverna Domyati in cup
- 1 large onion
- 2 cloves of garlic
- Half a zucchini
- 1 red or yellow pepper
- 400 g minced beef or lamb
- ½ tin chopped tomatoes
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground cloves
- 100 ml chopped apricots
- 200 ml water
- 2 level tsp salt
- 50 g pine nuts
- 1 pomegranate
- 400 ml tepid water
- 1 tbsp salt
- 50 g yeast
- 1 tbsp sugar
- 2 tbsp oil
- 200 ml whole grain flour
- approx. 750 ml wheat flour
Savoury Lebanese bread
This is an exciting recipe for Lebanese mini pizzas that smell and taste absolutely fantastic. Can be eaten as a snack, for dinner or as an aromatic and crisp item in a more extensive exotic menu.
Start by making the bread. Mix the yeast with the salt, sugar and water.
Add the flour and knead the dough until it is shiny and flexible.
Leave the dough to rise under a damp cloth until it has doubled in size – approx. 1 hour.
Filling: Finely dice the onion, garlic, zucchini and pepper, and fry together in a little olive oil until the onion is shiny and transparent.
Add the minced meat, the chopped tomatoes, the cinnamon, cloves and apricots, and leave the mixture to fry for about 5 minutes, until the meat is thoroughly cooked.
Season with salt and pepper, and add a little water if necessary; the filling should not be too dry.
Roll the dough out to form a large base approximately the size of a baking tray, or divide it into eight sections and roll each one out to make small bases approx. 12 cm wide.
Spread the meat filling over the base – there should be enough for a couple of tablespoons for each little base.
Crumble the Domyati cheese over the meat and bake the savoury bread for 20 minutes at 200 degrees.
Toast the pine nuts in a frying pan until they are golden.
Drizzle a good olive oil over the savoury bread sections, sprinkle with pomegranate seeds and pine nuts, and serve hot or warm.
They are also ideal for packed lunches the next day.