Comments on: Syrian Lamb Pizza

By: Cara

Cara — Thu, 20 Nov 2008 13:24:00 +0000

This sounds amazing. And don’t you know I’ve been meaning to get my hands on some pomegranite molasses and sumac – two thing that would be new to my kichen.

By: That Girl

That Girl — Thu, 13 Nov 2008 05:28:00 +0000

If you served it raw it’s be less Mediterranean and more Ethiopian!

By: Maria

Maria — Wed, 12 Nov 2008 17:29:00 +0000

Great twist on the classic pizza!

By: Katie

Katie — Wed, 12 Nov 2008 15:23:00 +0000

This looks easy and delish. It reminds me of a favorite dish my Palestinian fiance’s mother makes (she just calls it meat pie). Hers doesn’t have as many different flavors, though, so yours sounds amazing!

By: Angie

Angie — Wed, 12 Nov 2008 14:25:00 +0000

Thanks for the comment! I’m glad it intrigued you. Maybe I’ll adjust it sometime and see what I come up with. If you try this, you’ll have to let me know what you change and if it’s a greater success than my attempt.

By: Katie

Katie — Wed, 12 Nov 2008 14:19:00 +0000

OH YUM!!! This is totally a lahmacun pide! A traditional
TOTALLY a fave of mine! Looks so good!!