Spiced Lamb Flatbreads With Za’atar and Yogurt Dip

(Palestinian Recipe)
Rich, savory and perfumed with spices, these tender lamb pies come
together in a flash with the aid of store-bought dough.
Total Time: 25 minutes
serves: 4-6
Ingredients
•	1 small yellow onion, diced
•	1 large clove garlic 
•	½ red bell pepper, diced
•	1 medium tomato, quartered
•	¼ cup sun-dried tomatoes
•	1 cup fresh parsley leaves, chopped
•	½ pound ground lamb
•	1½ tablespoons sumac
•	1 tablespoon baharat seasoning
•	2 tablespoons tahini paste 
•	1 teaspoon kosher salt, plus more to taste
•	¾ cup Greek yogurt
•	1 lemon, halved
•	1 tablespoon olive oil, plus more for greasing pan
•	Flour, for dusting surface
•	1 (16-22 ounce) ball store-bought pizza dough, at room temperature
•	1 tablespoon butter, melted
•	Za’atar, to garnish
Directions
1.	Preheat oven to 425 degrees. In a food processor, combine onions,
garlic, peppers, tomatoes, sun-dried tomatoes and parsley. Pulse
quickly, scraping down bowl, until finely chopped.
2.	In a bowl, mix lamb, sumac, baharat, tahini, 1 teaspoon salt and
chopped vegetables.
3.	In a small bowl, stir together yogurt, juice of ½ lemon and olive
oil. Season with salt to taste. Set aside.
4.	On a lightly floured surface, divide dough into 6 equal pieces.
Roll out each piece into a 6-by-3-inch rectangle, approximately ¼ inch
thick. Place on a greased sheet pan.
5.	Roll lamb mixture into 6 balls and place 1 in center of each dough
rectangle. Gently flatten meat to cover dough, leaving ½ inch bare at
edges. Fold edges over topping and pinch to form a crust.
6.	Bake until dough is golden, 10-15 minutes. Cut remaining lemon half
into wedges. While flatbreads are hot, brush crust with butter.
Sprinkle surface with za’atar. Serve with lemon wedges and yogurt
sauce for dipping.