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Flatbread Topped with Mint, Feta, and Lamb

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Drawing on mint's eastern Mediterranean roots, this appetizer softens the sharpness of mint, lamb, and feta with gently cooked leeks and scallions. The flavors meld nicely on a superbly thin, crisp crust.

Source: Martha Stewart Living, May 2008
Servings Yield

Ingredients

For the Flatbreads

For the Topping

Directions

Cook's Notes

If you don't have a peel to transfer the flatbreads to the pizza stone, use an inverted rimmed baking sheet.

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Reviews

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How would you rate this recipe?
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  • Hebner
    18 MAY, 2011
    I loved the taste of this leek and lamb app. I needed to press the dough thinner b/c it wouldn't cook in the middle. I compensated by over cooking it causing the meat to dry out some. Next time I plan to cook the dough a bit first then add toppings and put it back into the oven.
    Reply
  • Fatouch
    12 JUN, 2008
    DELICIOUS - EASY TO PREPARE - USED FLATBREAD READY MADE (TRADER JOE'S) - I OFFERED AS APPETIZER SO I OMITTED THE MEAT AND LEAK - GOT LOTS OF RAVES -
    Reply
  • amisbell
    5 MAY, 2008
    Great recipe! I used goat cheese instead of feta and it was so savory!
    Reply
  • turtledream
    2 MAY, 2008
    I made this last night and loved it! However, I modified the recipe a bit by seasoning the leek and scallions more with sea salt, fresh ground pepper and fresh chopped garlic. Additionally, I seasoned the lamb as well with salt and garlic. I reduced the oven temperature to 400F rather than 500F, however, it may depend on your oven.
    Reply
  • xina
    24 APR, 2008
    Tried this last night at my pizza-making mom's with disappointing results. The 500F was too hot; the edges burned before the center was baked. The lamb needed something, so I added 2 cloves of garlic during browning. The leek mixture was also bland, so I increased the parsley and mint to 1 cup each. The indicated amounts of lamb and feta don't produce the photographed result. I doubled each and still fell short. Finally, drizzle more oil on top before baking or the lamb and feta dry out.
    Reply
  • Alain
    19 APR, 2008
    Best to freeze after baking -- without topping. Next best is to let it partially rise, and put it in an oiled ziplock in a flat shape. Worst is to freeze it in a ball...the outside will thaw
    Reply
  • MissRed
    18 APR, 2008
    Can this dough be frozen?
    Reply

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