This recipe is for the traditional Middle Eastern Meat Pizzas, Lachamagine, but I grilled it and added zaatar for extra flavor you will absolutely love.
- Cook Time
- Prep Time
- 20 ServingsServings
- 2 cup warm water
- 1 Tbsp + 1 tsp instant dry yeast
- 1 Tbsp sea salt
- 3 cups of all purpose flour (or pizza dough flour if you have it)
- 2 cup of semolina flour
- 1/4 cup of olive oil
- 1 1/2 lb of ground beef
- 2 medium red onions (grated and water drained through a strainer)
- 1/3 cup of prune paste
- 2 Tbsp lemon juice
- 2 Tbsp tomato paste
- 1 1/2 Tbsp za'atar
- 1 1/2 Tbsp za'atar
- 1/4 cup of pine nuts
- 1/2 tsp olive oil
- 1 tsp za'atar
- Fill a large bowl with your warm water.
- Add your salt and yeast into the bowl and gently stir them until they dissolve in the water.
- Mix in half of each of your two types of flour.
- Slowly add the rest of your flour until it reaches a consistency which you can knead.
- Remove your dough from your bowl and knead it on a well floured surface for about 3 minutes.
If you feel like your dough is too sticky, add more flour.
- Return your dough into your bowl and gradually pour in your olive oil.
- Massage the oil into the dough so that it is completely covered in it.
- Cover your dough with plastic wrap and let it rise in a warm place for 1 1\2 – 2 hours.
- In a large bowl combine all of your meat topping’s ingredients together and set it aside for later use.
- In a small bowl, toss your nut’s ingredients together and set aside for later use.
- When your flour is done rising, roll your dough flat so it's approximately between 1\4-1\2 of an inch thick.
- Use a glass to shape your pizza dough.
- Preheat your grill to a medium high heat.
- Place your shaped pizza dough on your grill.
- Allow it to cook for about five minutes.
It will begin to expand slightly on the grill and you will see that the bottom of the dough begins to harden.
- Flip your dough over and let the second half cook.
- Now spread a thin layer of your meat topping on top of your dough.
- Sprinkle your nut topping onto the meat and press it into the meat slightly so they won't fall off when you flip the lachmagine.
- After a few minutes, and after the bottom of your lachmagine has baked, flip it over so that the meat side is now on the grill.
- Let your meat cook for a few minutes until it browns completely and there are no visible pink parts.
This should take between 4-7 minutes
- Once your meat is ready, flip it onto a plate and serving immediately.