These savory "pizzas" are spread with a tomato-lamb topping, baked, then cut into wedges to serve.
They can be served hot or cold, cut into wedges as an appetizer, or put some tender greens, (and other salad makings if you like), in the middle and fold over like a taco for a delicious meal.
You can substitute ground beef instead of ground lamb, if you prefer.
There are several versions/variations of Lahmahjoon. The first time I made it I followed a different recipe, I made my own flatbread but the raw-meat topping was spread on very thinly (about a tablespoon and a half of topping per flatbread), and allowed to bake to cook throughly right on the bread.
But this time I used store bought, fresh naan (Indian flatbread), cooked the topping separately then spread it on thickly and baked the breads on an oiled baking sheet in a hot (450-degree F) oven until hot and slightly crisp.
I like to add some plain yogurt and a few toasted pinenuts when I serve them. Thick Greek yogurt works best. If you have regular yogurt, drain in a paper towel (or cheese cloth) lined sieve/strainer, allow to drain over a bowl for at least 30 minutes or longer, some of the whey will drain out and as it does the yogurt will thicken.
The greens I used this time were Upland Cress, a type of hydroponically grown water cress, with much larger leaves and a milder flavor. It complements the slightly spicy lamb very well.
The complete recipe can be found by clicking