Food Network Magazine - (11)November 2020

weeknight

cooking

LAHM BI AJEEN

ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

¾ cup pizza sauce

2 large or 3 small scallions (white and light green parts

finely chopped, dark green parts sliced)

2 pepperoncini, finely chopped

3 tablespoons pomegranate molasses

or balsamic glaze

1 teaspoon ground cinnamon

½ teaspoon ground allspice

Kosher salt and freshly ground pepper

¾ pound ground lamb or

lean ground beef

1 pound refrigerated pizza dough,

at room temperature

2 tablespoons extra-virgin olive oil

¼ cup pine nuts

3 cups fresh mint, parsley or a combination

1. Preheat the oven to 500 ̊. Line a large rimless baking sheet with
   parchment paper. Mix the pizza sauce, finely chopped scallions,
   pepperoncini, 2 tablespoons pomegranate molasses, cinnamon,
   allspice and ½ teaspoon each salt and pepper in a large bowl.
   Set aside ¼ cup of the sauce mixture. Add the lamb to the bowl
   with the remaining sauce and mix well.


2. Rub the pizza dough with 1 tablespoon olive oil on the prepared
   baking sheet. Stretch into a large oval, about 11 by 15 inches. Prick
   the dough all over with a fork, then top with the meat mixture,
   pressing it into a thin, even layer up to the edges of the dough.
   Brush with the reserved sauce and sprinkle with the pine nuts.


3. Bake until the meat is cooked through and the dough is dark
   golden brown, 10 to 12 minutes. Let cool about 5 minutes;
   sprinkle with the sliced scallion greens.


4. Whisk the remaining 1 tablespoon each pomegranate molasses
   and olive oil with 2 teaspoons water in a medium bowl. Add the
   herbs and toss gently to coat. Cut into 8 pieces and serve with
   the herb salad.
   Per serving: Calories 680; Fat 34 g (Saturated 10 g); Cholesterol 62 mg;
   Sodium 1,425 mg; Carbohydrate 66 g; Fiber 7 g; Sugars 8 g; Protein 25 g

SHRIMP SOUP WITH

LIME-PICKLED ONIONS
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

2 small red onions (1 thinly sliced into half-moons, 1 chopped)
2 tablespoons fresh lime juice, plus lime wedges for serving
Kosher salt
1 pound peeled and deveined medium shrimp
2 teaspoons chili powder
3 tablespoons extra-virgin olive oil
¼ cup chopped fresh cilantro leaves, plus 2 teaspoons
minced stems
2 plum tomatoes, chopped
4 cups low-sodium chicken broth
1¼ pounds Yukon Gold potatoes, peeled and diced
1 avocado, diced
½ cup corn nuts

1. Mix the sliced red onion with the lime juice and ¼ teaspoon salt
   in a bowl; set aside. Pat the shrimp dry and season with salt and
   ½ teaspoon chili powder. Heat 2 tablespoons olive oil in a large
   pot over medium-high heat. Add half the shrimp and cook, until
   opaque, about 1 minute per side. Remove with a slotted spoon
   and transfer to a plate. Repeat with the remaining shrimp. Tent
   with foil to keep warm.


2. Add the remaining 1 tablespoon olive oil to the pot. Add the
   chopped red onion and cilantro stems and cook, stirring, until
   softened, about 3 minutes. Stir in the remaining 1½ teaspoons
   chili powder. Add the tomatoes and cook until starting to soften,
   2 to 3 minutes. Add 1 cup water, the chicken broth, potatoes and
   a big pinch of salt. Cover and bring to a boil. Uncover and reduce
   the heat to a simmer; cook until the potatoes are tender, 8 to
   10 minutes. Smash about half the potatoes with a potato masher.
   Simmer until thickened, 2 to 3 minutes; season with salt.


3. Stir the cilantro leaves into the red onion mixture. Divide
   the shrimp and soup among bowls. Top with the pickled onion,
   avocado and corn nuts; serve with lime wedges.

Per serving: Calories 490; Fat 22 g (Saturated 3 g); Cholesterol 183 mg;
Sodium 677 mg; Carbohydrate 45 g; Fiber 8 g; Sugars 4 g; Protein 33 g

Lahm bi ajeen

is a Middle

Eastern flatbread.

We made ours

with store-bought

pizza dough.

78 FOOD NETWORK MAGAZINE ●NOVEMBER 2020