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Lebanese Pizza

3 cups lukewarm water
1/2 tsp. dry yeast
4 cups flour
1 tsp. salt
11/2-2 tbl olive oil

2 tbl olive oil
1 lb mild onions, fine
1 lb ground lamb (or other ground meat)
1 tbl coriander

3/4 cup tomato paste
1 tsp. Lebanese spice
1 can drained, chopped tomatoes
1 tsp brown sugar
1 tbl parsley

Stir half of water and yeast, leave for 15 minutes. In a bowl,
stir flour and salt. Make a hole in the middle and pour flour in,
then yeast/water mix. Work dough, adding rest of water. Knead
for 15 minutes, pat into ball.

Pour oil into bowl and turn ball to coat. Cover and let rise for
2 1/2 hrs.

Mix topping ingredients except for olive oil and onions. Heat oil
and onions. Add cooked onions to topping ingredients.

After dough is ready, with damp hands make 25 dough balls. Flatten
and put on oiled cookie sheet. Add toppings. Bake at 425 deg.
for 10 minutes.

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