Damascene pizzas

These pizzas from Damascus are not regionally known as pizzas. In essence, they are nothing but pizzas; they are even very similar to the Neapolitan pizza having the thin dough, and cook exactly like it in a minute or so in a WFO. However, they are not (regionally) known as pizzas but are named individually.

This is a picture of the pizzas homemade by me and my wife today.

Damascene pizzas

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Course Pizza

Ingredients

  

Lamb Pizza (Sfieha)

• 1/2 kg lamb ground TWICE on the FINEST meat grinder blade
• 1/2 cup yogurt
• 1/4 cup pomegranate syrup made by evaporating and concentrating pomegranate juice for several hours on a very low heat
• 1 onion handful size
• 2 cloves smashed garlic
• 1 tbsp spices cardamom, ginger, nutmeg, pepper, cinnamon
• 1 teaspoon salt
• pine nuts garnishing
• dough additives corn oil, yogurt (not added here)

Cheese Pizza (Fatayer Bjibneh)

• 1 kg fresh haloumi cheese
• 1 egg
• handful chopped fresh parsley
• 1 teaspoon salt

Hot Chili Pizza (Mhammara)

• Chopped hot marinated hot chili

Oregano Pizza (Man'ousheh)

• Zatar + olive oil (readymade oregano blend)

Instructions

 

• Any pizza dough applies but the shape of the dough is mandatory for each (Rounded rectangle for lamb, boat like for cheese, gear like for chili, and circular for oregano). It accentuates the individuality of them. They are proper for breakfast, dinner, or supper, but the lamb one is the most suitable for dinners. They are all minis; dimensions up to 8”.