I describe Lahmagine as a Syrian meat pizza, or, meatza pizza. Ground lamb is the more authentic ingredient, but if you are not a fan-of-lamb, ground beef works fine too.
1 lb. ground lamb or ground beef
4 cloves of garlic, minced
1 red onion, diced
1 red, yellow, or orange bell pepper, diced
2 celery ribs, diced
1 14 oz. can petite diced tomatoes
1/2 c. tomato paste
1-2 tbsp. ground cumin
1 tsp. cinnamon
1 tsp. red pepper flakes (optional)
1/2 tsp. salt (or more to taste)
1/2 tsp. pepper
1 homemade or prepared large pizza crust or 4 mini crusts
2 tbsp. olive oil, divided
1 tbsp. za’atar spice mix
1/4 cup chopped fresh parsley for garnishing
1. Preheat oven to 400F.
2. Brown the lamb or beef in a large skillet over medium high heat for approximately 5 mins. Drain the fat, and put the meat aside in a bowl or a platter.
3. Heat 2 tbsp. olive oil in the skillet and add the garlic, onions, peppers, celery, and diced tomatoes and cook until tender for about 8-10 minutes, stirring intermittently. Add the browned meat and the tomato paste to the skillet. Stir well so everything is mixed together and fragrant. Add the cumin, cinnamon, pepper flakes (if using) salt and pepper and then simmer for about 10 minutes so that the flavors really meld and your kitchen smells a little like an middle eastern shuk (outdoor market).
4. Brush pizza dough or prepared crust with 2 tbsp. of olive oil and sprinkle evenly with za’atar. Spread a layer of the meat mixture on crust/s and place in preheated oven on a cookie sheet and bake for approximately 10-15 minutes or until crisp. Slice and serve hot. Garnish with fresh chopped parsley and serve with: tehina