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From Our Food and Drink Archives

Lamb & Halloumi Pizza

Sumac (and ready-made za’atar, if you prefer not to make your own) is available in most bulk stores and Middle Eastern markets.



1 tbsp (15 mL) minced thyme leaves
1 tbsp (15 mL) toasted sesame seeds
1 tsp (5 mL) ground sumac
½ tsp (2 mL) coarse salt 



2 tbsp (30 mL) olive oil, divided
½ lb (250 g) lean ground lamb
1 soft lavash bread or other rectangular flatbread
1 cup (250 mL) crumbled halloumi
¼ cup (60 mL) torn mint leaves


  1. Preheat oven to 450°F (230°C). 
  2. For za’atar, combine thyme, sesame seeds, sumac and salt in a small bowl. Set aside. 
  3. For pizza, heat 1 tbsp (15 mL) of the oil in a large skillet over medium-high heat. Cook lamb, breaking up with the back of a spoon, until no longer pink. Stir in za’atar. 
  4. Place lavash on a rimmed baking sheet. Spread lamb mixture evenly over lavash. Sprinkle with halloumi. Bake in centre of oven for about 15 minutes, until lavash starts to crisp and halloumi melts slightly. 
  5. Drizzle with remaining olive oil and top with mint. 
Serves 10 to 12