Lamb Flatbread with Pomegranate and Mint

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 500°F. Place a pizza stone or an overturned baking sheet on the lowest possible rack to preheat.

Step 2

Make the lamb topping: Heat a large skillet over medium-high heat and cook the lamb, breaking it up with the back of a wooden spoon, until browned, about 7 minutes. Add the onion, garlic, coriander, cumin, Aleppo pepper, turmeric, and cinnamon. Season with salt and black pepper to taste and cook until the spices are fragrant and the onion softens slightly, 1 to 2 minutes.

Step 3

Add the tomatoes and cook, mashing gently with the back of a wooden spoon, until the tomatoes break down and get saucy with the ground meat, 10 to 15 minutes.

Step 4

Divide the lamb mixture between the 2 flatbreads and spread it out in an even layer, leaving as much room for the crust as you like. Press the topping in with your fingers, making little dents. Transfer one of the flatbreads and parchment directly onto the preheated pizza stone or baking sheet and bake until the crust is lightly browned, about 10 minutes. Repeat with the second flatbread.

Step 5

To serve: Sprinkle each flatbread with pomegranate seeds, mint, and a nice pinch of sumac. Serve with labneh or lemony yogurt.