Sfiha or Lahma Bi Ajeen

This is basically a Middle Eastern mini-pizza. It's usually made with meat, but here features the leftover Veggie Keema (made from veggie crumbles), seen in my most recent post. (You can check that out if you want details on the Veggie Keema.) The dough here is from Claudia Roden in The New Book of Middle Eastern Food. When I was thinking of what to do with the rest of the Veggie Keema, I kept thinking, "Sfiha. Sfiha. Sfiha." So that's what I made! 😉 Good choice. 

Manaqish bil-Za'tar (Thyme "Pizza") 

This bread is popular for breakfast in Lebanon, according to the recipe from Anissa Helou in Savory Baking from the Mediterranean. It is a pita bread dough (Khobz Arabi), topped with a blend of olive oil and a dried herb mixture. Although this doesn't look like many of the photos I see on Instagram of the same bread, it puffed up in the hot oven and turned out to be very light. I was very satisfied with my first attempt at Manaqish. Yay! 

Anisssa Helou Facebook

Pizza-Harcha 

Pizza-harcha, using Moroccan harchas from recipe of JamilaCuisine on YouTube, and yogurt.

All you need is harchas, pizza sauce, mozzarella cheese, and some dried Italian herbs. Or make it your own way.

Reminds me of the pizza muffins we used to make as kids, in the toaster oven. Those were made with English muffins.