Back in the fall, I got inspired by this yummy-sounding lamb flatbread recipe, featured on my friend Margot's blog, White Hot Oven. She's a loyal fan of Martha Stewart (as am I) and spotted the recipe in the September edition of Everyday Food magazine. I have to be honest, I had my eye on it for quite a while and only decided to make it after Margot's enticing pictures.
The clever idea behind this Middle Eastern take on pizza, using whole wheat flat bread (and in my case pita bread) and yogurt sauce had appeal. It was a new spin on a familiar dish (pita pizza) that we usually end up making at least once a week. Adding the sauteed onions and garlic was a good idea, as it made the dish more aromatic and flavorful. An important ingredient is good quality Greek yogurt such as Fage, which you can get at any supermarket in Astoria.
Another hint of mine is for sauteeing lamb - since it's a very fatty meat, you don't need to use as much oil as you would with other types of meat like turkey or chicken. For the garnish, I happen to like parsley better than mint and substituted that instead.
Enjoy the simple recipe here and maybe even indulge in it on a cold, snowy night like tonight.
Post a Comment