I promise, I did make an effort to look for the lamb called for in the recipe this month for the Flatbread & Flavors baking group. My local grocery store flat out said they didn’t have it and a busy week kept me from looking for it anywhere else.
As I began to make the dough and what I thought was “filling,” I read and re-read until it finally dawned on me that the dough balls were being rolled out into small circles which would be topped with the meat & tomato mixture. Sound familiar? Yeah, once I realized I was making pizza I couldn’t fathom why there was no cheese “to hold it all on.” I did roll the dough out and “top it” but actually folded several over so they would be more like empanadas. That just worked better for me!
But the star of this meal, for me, was the delicious lentil salad. I have already made another version of it since! It was a wonderful salad but equally delicious heated up with some brown rice and topped with an Andean Hot Sauce, because that was the spice in my fridge.
Lachmanjan & Lentil and Sweet Pepper Salad were chosen by Tanna of My Kitchen in Half Cups for Flatbreads & Flavors.
