Spicy Eggplant, Pepper, and Walnut Lahmaçun

Name: Spicy Eggplant, Pepper, and Walnut Lahmaçun
Yield: Makes 8 pies
Ingredients: 2 teaspoons salt; 3½ cups (420 g) whole-wheat flour; 1 envelope (2¼ teaspoons/7 g) instant active-dry yeast; 2 teaspoons Spices for Bread, or; 1 teaspoon ground aniseeds and 1 teaspoon ground mahlep; Olive oil; About ⅔ cup (150 ml) olive oil, as needed; 8 small red chiles, for topping the pies (optional); ½ cup (30 g) finely chopped fresh parsley; Cornmeal, to spread on the baking surface; 2 teaspoons Lebanese Seven-Spice Mix, or ½ teaspoon ground allspice and 1 teaspoon ground cumin; 1½ cups (180 g) fresh tomato pulp or diced canned tomatoes, drained; 1½ cups (200 g) coarsely ground walnuts; Salt; ½ cup (35 g) dried porcini mushrooms, coarsely ground in a blender; 1 medium red (bell) pepper, diced; 2 medium green bell peppers, diced; 4 medium eggplants (about 3 pounds/1.5 kg) finely diced, salted, and left in a colander to drain for 30 minutes or up to 3 hours; 2 cups (320 g) chopped onions; 1 tablespoon Maraş pepper, or a good pinch of crushed red pepper flakes, to taste; 1 tablespoon tomato paste; 1 cup (160 g) coarse semolina

Preparation info

Makes
8
pies

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Traditionally topped with a spicy ground lamb filling, this irresistible street food of the Middle East is sometimes called “Arab pizza” in the West. My vegetarian take is very popular with our guests. You can make the pies with store-bought pizza dough, or with Basic Bread dough, but they are infinitely better with the Lebanese whole-wheat man’oushé dough from Nabatieh.

Ingredients

Main course
Spicy
Pizza
Vegan
Mediterranean

Ingredients

Method