When I was growing up, my mother would always have an assembly line of these mini “meat’zas” coming out of the oven. We would devour them before the next batch was even out of the oven. The herbs in the filling along with the pomegranate molasses give these meat flatbreads a distinctive taste. I have also included a recipe for a second filling made with my favorite ingredient, eggplant. Warning: you can’t eat just one! A bowl of creamy yogurt and an Arabian Garden Salad complete this meal.

Makes 24 flatbreads

INSTRUCTIONS

FOR DOUGH:

• 6 cups flour
• 2 Tbsp instant dry yeast
• 1 tsp salt
• 1 Tbsp sugar
• ½ cup plain yogurt
• ¼ cup olive oil
• 2½ cups lukewarm water

FOR MEAT FILLING:

• 1 lb lean ground lamb (from leg)
• 2 onions, finely chopped
• 2 tomatoes, seeded and diced small
• ½ cup fresh parsley, finely chopped
• ½ cup fresh mint, finely chopped
• 3 cloves garlic, mashed
• 1 tsp allspice
• 1 tsp cinnamon
• 3 Tbsp tahini
• 2 Tbsp pomegranate molasses
• salt and pepper
• 3 hot chilies, seeded and finely chopped (optional)

FOR EGGPLANT FILLING:

• ½ cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 2 medium eggplants, cut into 1-inch cubes
• 2 Tbsp fresh mint, chopped
• 2 hot chilies, seeded and chopped
• salt and pepper
• 4 oz feta cheese cut into small cubes

INSTRUCTIONS

1. Make the dough: In a large bowl, mix all the dry ingredients and stir to combine. Add the yogurt, olive oil and water in the center of the flour. Gradually work the flour mixture to make a dough. Knead the dough on a work surface for about 5 minutes, until soft and elastic. Place in a lightly greased bowl, cover with a damp cloth and leave to rise for 1½ hours until doubled in size.

2. Make the meat filling: In a large bowl, mix all the ingredients together. Use your hands to combine well. Preheat the oven to 400°F. Roll out one-quarter of the dough to about a ¼-inch thickness, cut into about six 4-inch rounds and place on a greased baking sheet. Repeat with another one-quarter of the dough. Place a generous amount of the meat filling on each dough circle and press gently to spread evenly. Pinch the edges to make a border. Bake in the oven until the meat is cooked and the dough is lightly golden, about 15–20 minutes.

3. Make the eggplant filling: In a large frying pan, heat ¼ cup of olive oil and sauté the onions and garlic until soft and translucent. Add the tomato and stir in gently. Remove from the heat and set aside to cool. In another frying pan, heat ¼ cup of olive oil and sauté the eggplants until cooked and lightly browned. Sprinkle on the chopped mint, chili, salt and pepper. Remove from the heat and allow to cool completely. Add the onion and tomato mixture. Stir in the feta cheese and taste to adjust seasonings.

4. Assemble the remaining dough and eggplant filling: Roll out the rest of the dough into 12 rounds and spread a heaping spoonful of eggplant filling on each round. Pick up the right and left sides, bring together in the center and pinch to seal, leaving the two ends exposed. Bake in a preheated oven until done and lightly golden, about 15–20 minutes.