Lebanese Sfeeha Lamb Pizzettes

Ingredients

• 10 oz ground lamb
• 2 pita breads
• 1 cup diced tomatoes
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 450F (230C) with a baking sheet inside.
2. Put the diced tomatoes in a sieve and press out the juice, then discard it. Excess liquid is what makes sfeeha topping slide off and the bread go soggy.
3. Mix the ground lamb with the drained tomato, onion, garlic, allspice, 1/2 teaspoon salt, and plenty of black pepper. Add a good squeeze of lemon; the topping should taste sharp when raw.
4. Spread the raw lamb mixture over the pita breads in a thin, even layer no more than 1/4 inch thick, right out to the edges.
5. Keep the layer thin. The meat has to cook through in the few minutes it takes the bread to crisp, and a thick layer leaves it raw in the middle.
6. Slide the pizzettes onto the hot baking sheet and bake for 8 to 10 minutes, until the lamb is browned and cooked through with no pink remaining and the edges of the bread are crisp.
7. Drizzle with the oil or melted butter, scatter with the fresh herbs, and serve hot with lemon wedges for squeezing over.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.