Weekend Experiments – Turkish Lamb Pizza

First of all, Bangladeshi family and friends, I need a “chital peetha” recipe. It occurs to me that as a naturally gluten-free bread it would be a great alternative for my GF friends. Also, I tried to make a version of it and failed miserably. So…please help.

I also had trouble making Ethiopian Injeera bread. It kept sticking to the pan. Online directions tell me to add flour and cover to let it steam. I’ll try that and report back. Let me know if you have an idiot-proof recipe.

I made a corn fritter inspired savory pancake at Atiya’s request. It is wonderful contrasted with maple syrup or any berry compote, or also with sour cream. Here is my made up recipe:

Savory Corn Pancakes

1 can of cream of corn

1 egg

1/2 to 3/4 flour (depending on how corny or pancaky you like it)

enough water to make it pancake consistency

1/4 cup of chopped onion

1/4 cup of chopped cilantro

1/4 cup of chopped tomato (seeded)

1 Thai chili pepper or jalepeno pepper

Salt and pepper to taste

Mix into batter. Make pancakes on buttered or dry skillet. Atiya likes it buttered so the edges get extra crispy. Enjoy a bright and complex, sweet and savory weekend breakfast.


The second experiment involved using my Turkish,  Raw Spice Bar, spice packets. Jim and I made their lamb pizza. He did an excellent job preparing and baking the pizza dough. We only used a 3 ozs of meat that seemed to flavor stretch with the Baharat spice that was complex and robust mixed with tomato paste. Did not miss cheese at all. I don’t know if this should be called “pizza.” It tasted more like an inside out meat stuffed naan or paratha. Crunchy, smokey, sweet, spicy all good things in an unassuming hand held bite.


Hope you all had a weekend of exploring and examining delicious new and old foods,





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