Lebanese-style Flat Bread with Venison

Lahm bi ajeen– I first had this Middle Eastern meat “pie” a few years ago in a small shop in Orange County, California. I can’t remember what the restaurant was called– there are probably several now– but it was unlike any “pizza” I’ve ever tasted. The Lebanese flat bread was topped with a thin layer of heavily spiced ground lamb. The flavors were distinctly Middle Eastern with pungent, citrusy notes of sumac, coriander and allspice. I loved it, enough to remember it years later to recreate it with venison. 

This Lebanese flat bread is a lot like a good thin-crust pizza dough. Use the recipe from David Lebovitz referenced in the recipe, or use your favorite thin pizza crust recipe. It was surprisingly easy to pull together. Do yourself a favor, though, and get a pizza peel. It will help make moving the thin dough so much easier.

For the recipe, visit Petersen's Hunting: https://www.petersenshunting.com/editorial/lebanese-style-venison-flat-bread-recipe/331881