Macau 🇲🇴 Batatada (Sweet potato cake)

I know some people who only bring thoroughly-tested recipes to a potluck, but I LOVE trying new recipes on a crowd. This Macanese sweet potato cake, called Batatada, was perfect for an after church “Munch n Mingle.” It’s easy to make ahead and simple to transport. Give it a try! It’s like a spice cake with an island twist.

Batatada (Sweet potato sheet cake)

Recipe from Milk Street


12 ounces orange-fleshed sweet potatoes, peeled and cut into 1-inch chunks

195 grams (1½ cups) all-purpose flour

50 grams (⅔ cup) unsweetened shredded coconut

2 teaspoons ground ginger

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

200 grams (1 cup) packed dark brown sugar

1 tablespoon grated lime zest, plus 2 tablespoons juice (1 to 2 limes)

3 large eggs

3/4 cup whole milk

1 tablespoon vanilla extract

100  grams (½ cup) coconut oil, melted and warm, plus more for pan

90 grams (¾ cup) powdered sugar


Heat your oven to 350°F with the rack in the middle. Coat a 9-by-13-inch metal baking pan with melted coconut oil.

Place the sweet potatoes in a microwave-safe medium bowl then cover and nuke on high for about 5 minutes, stirring once halfway though, until the potatoes are completely tender. Carefully uncover and set aside to cool slightly.

In a food processor, combine the flour, coconut, ginger, baking powder, baking soda and salt. Process until the coconut is finely ground, 1 to 2 minutes.

Transfer to a medium-sized bowl. In the now empty food processor, combine the brown sugar and lime zest, and blitz until fragrant, about 30 seconds.

Add the sweet potatoes and blitz until completely smooth, 60 to 90 seconds, scraping the bowl down as needed.

Add the eggs, milk and vanilla, then process until combined, about 10 seconds. With the machine running, add the melted coconut oil through the feed tube, then process until thoroughly combined.

Pour the sweet potato mixture into the dry ingredients and gently whisk until homogeneous. Transfer the batter to the prepared pan and tilt it to spread it evenly.

Bake until the cake is golden brown and a toothpick inserted at the center comes out clean, 25 to 35 minutes. Let cool in the pan on a wire rack for 15 minutes.

Meanwhile, in a small bowl, whisk the powdered sugar and the lime juice until smooth. Brush the glaze evenly onto the warm cake. Let the cake cool completely, about 2 hours. Cut into bars and serve!


Colombia 🇨🇴 Fried yucca cheese bites

It’s party food from Colombia! These fried yucca cheese bites or Bolitas de Yuca y Queso are starchy, cheesy balls of goodness! Plus, they were awesome with my mother-in-law’s salsa verde. They’d also be great with some limey guacamole.

You’ll need yucca root for this recipe which is this tree branch-looking thing in the produce section.Despite the bark-looking exterior, you can simply use a vegetable peeler to remove it. Lets get to it!

*Naptime Tip- Make a double or triple batch and freeze some for later. Then just bake at 350°F to reheat.

Fried Yucca Cheese Bites

Makes 12

Recipe from My Colombian recipes


1 pound frozen or fresh yucca, peeled


2 beaten eggs

1 cup bread crumbs (like Panko)

1/2 pound mozzarella cheese, cut into large cubes (you need 12)

Vegetable oil for frying

Salsa or guacamole for serving


Cook the yucca in a large pot with salted water over medium high heat for 15 to 20 minutes or until fork tender. (Boil the roots whole or cut them in half to fit the pot.)

Drain the cooked yucca, split them down the middle and remove any woody fibers from the center. Transfer to a large bowl and mash. Season with more salt.

Set up your dredging station. Crack the eggs into a bowl and beat then season with a little salt. Place the breadcrumbs in another bowl.

With wet hands, form 12 balls with the mash. Insert 1 piece of cheese in the center and form the ball again to cover the cheese.

Dip each yucca ball into the beaten egg then roll them in breadcrumbs. Set on a tray until ready to fry.

Fill a large skillet with oil and heat over medium-high heat to 350F. Fry in batches, cooking for 2-3 minutes on both sides. Remove from the oil and drain on paper towels. Serve immediately with salsa or guacamole.

Bulgaria 🇧🇬 Banitsa

I’ve learned that most Bulgarians do not have an exact recipe for making Banitsa so there’s much room for interpretation…which is my favorite kind of recipe.

Banitsa is a phyllo, yogurt and feta pie eaten for breakfast, lunch, dinner or a snack. And there are even variations made for dessert! It’s a relative of Borek and Tyropita if you’re familiar with those and equally delicious.

I served our Banitsa for dinner with a big salad and some pears.

*Naptime Tip: You want to be really stingy with the filling, overfilling the phyllo just makes it soggy and slump in the pan. But even if that happens, it’ll still taste great!


Serves 8

Recipe adapted from The Expatriate Runner


2 Tbsp. Canola oil

5 large eggs

1 cup plain Greek yogurt (whole milk)

1/2 cup (1 stick) butter, melted

3/4 lb. Feta cheese, rinsed (Bulgarian feta if you can find it.)

1 package of phyllo dough (thawed at room temp. 2 hours)


Preheat oven to 375°F.

Pour the Canola oil into a small bowl then use it to brush the insides of two cake pans or pie tins (9-10″ each). Reserve the rest of the oil for brushing the pastry’s top.

In a large mixing bowl, beat the eggs. Whisk in the yogurt and melted butter. Crumble the feta into small pieces, add to the bowl and stir.

Unroll one phyllo roll and lay one sheet at a time on your work surface, keeping the remaining flat sheets covered with a towel.

Sprinkle about 2 Tbs. of filling all over the sheet. It’ll look pretty sparse, but that’s what you want. Roll it up, short end to short end and place it in your greased pan, hugging the curve of the pan. Repeat with more dough sheets and more filling, spiraling the dough rolls in each pan. Tuck in as many rolls as you can to fill up the pans. Use the second dough roll as needed.

Depending on your pan sizes and portioning, you may have leftover filling or phyllo. You can scrap the leftover filling, or drizzle it on top, if you wish. Refrigerate any leftover phyllo well-wrapped in plastic and save for another use.

Once your pans are full, gently brush the tops with the reserved Canola oil. Bake at 375°F for 30 to 45 minutes. The Banitsa is done when well browned on top and bubbling on all sides.

Cool for 20 minutes before slicing.

Bahrain 🇧🇭 Khabees

I made a lovely, warm bowl of porridge this morning and it was a perfect start to a cold, gloomy day.

This recipe for Bahraini Khabees calls for rose water and ground cardamom which perfume the dish beautifully.

I think little cups of Khabees would be an excellent addition to a medley of brunch dishes.

*Naptime tip: You can toast the flour in advance, just cool it before storing. Also, tell your kids this is the same porridge Goldilocks stole from the 3 bears. I’m sure it is.

Bahraini Khabees

Serves 2

Recipe with minor changes from Life in Yanbu


1/2 cup whole wheat flour

1 and 1/4 cup boiling water (you may need more or less)

Salt to taste

3 Tbs. sugar

1/2 tsp. cardamom powder

1/2 tsp. rose water

2 tablespoons grated coconut

1 to 2 tablespoons melted ghee

Chopped nuts to garnish


Dry roast the flour in a skillet on medium low heat, stirring frequently until it smells nutty. Scrap into a bowl to stop the toasting.

Bring the water to boil in a small saucepan and add salt, sugar, rose water, and cardamom powder.

Slowly add the toasted flour, whisking continuously to prevent lumps. Add more hot water if needed to reach a smooth consistency.

Mix in the grated coconut and some of the nuts. Taste and adjust for salt and sugar.

Transfer to a flat plate and make a well with a spoon. Drizzle melted ghee into the well and garnish with more coconut and chopped nuts. Serve immediately.

El Salvador 🇸🇻 Pupusas

There is a family I used to know in California that ran a Pupusaria in town. It took my husband and I way too long to finally try it out. It was awesome! Their hot, crispy pupusas were filled with cheese, beans, meat, veg, whatever you like, really. Then they were served with a tangy cabbage slaw and salsa roja to bring it all together.

The filling and shaping of these can be tricky but think of it this way, the more you practice, the more pupusas!

*Naptime tip: Pull leftover taco meat or enchilada filling from your fridge or freezer to make a variety of pupusas. And these are totally great to freeze then reheat in the oven later!

Pupusas with Curtido

Makes 30

Recipe slightly adapted from


3 cups finely shredded cabbage

1 cup grated carrot

1/2 red onion, thinly sliced

1/2 cup apple cider vinegar

3 Tbs. Salt

1/2 tsp. Dried oregano

1/2 to 1 cup hot water

6 cups Masa flour

3-4 cups warm water

2 cups of filling such as seasoned ground beef, re-fried beans, shredded chicken, cheese, sautéed veg, pork Barbacoa, Carne Asada, etc. (Feel free to mix and match or come up with your own!)

Vegetable oil for cooking


For the curtido- Put all the cabbage, carrots and sliced onion into a large jar. Pack it down to get it all in. Add the vinegar, salt and oregano. Fill the rest of the jar with hot tap water, no more than 1 cup. Put on the lid and turn the jar over a few times to mix the brine. Refrigerate at least two hours or up to two weeks.

For the Pupusas- Measure the masa into a large mixing bowl. Stir in 3 cups of water. Mix with your hands to form a dough. It should be soft, not crumbling and slightly sticky. Add more water as needed to reach this consistency.

Roll the dough into large egg-sized balls (maybe like mandarin orange-sized) and place on a lightly greased sheet pan. Cover the pan with a damp kitchen towel.

Set out your filling(s) and another greased sheet tray.

Using wet or slightly oiled hands (or a plastic wrap-lined tortilla press, if you’ve got it), press a ball of dough into a 3 inch round. Add 1 Tbs. of filling, then close the dough around the filling to form a ball. Carefully flatten the ball into a disc, ideally about 1/2″ thick. Do your best not to expose the filling, but don’t panic about cracks, they’ll still cook up fine. Set filled Pupusas on your second sheet tray. Repeat with remaining dough and filling.

Cook Pupusas in batches in a skillet coated with vegetable oil over medium high heat, 3-4 minutes per side. Serve with curtido and hot sauce or salsa roja as desired.

Nepal 🇳🇵 Tarkari Momo (veggie and cheese dumplings)

If a ricotta ravioli went on an Asian vacation, including a hike through the Himalayas, it’d be a Momo. These fresh cheese dumplings from Nepal have several, typically Italian ingredients, but the zesty, gingery sauce lets you know this is Nepali not Napoli.

If you’ve ever wanted to try making your own cheese or fold your own dumplings, here’s your chance to do both!

*Naptime tip: Make the dough, filling and sauce early in the day. Fill and fold with a partner at dinner time.

Tarkari Momo

Recipe with minor adaptations from

Asian Dumplings by Andrea Nguyen

Serves 4


For the dough-

2 cups all-purpose flour

3/4 tsp. Turmeric powder

3/4 cup boiling water

For the cheese-

4 cups whole milk

2 Tbs. fresh lemon juice or 1 1/2 Tbs. white or apple cider vinegar

For the filling-

3 cups lightly packed, finely chopped green cabbage

2 cups coarsely chopped fresh spinach

3 Tbs. ghee or clarified butter

1/2 cup finely diced onion

1 large clove garlic, grated

1 1/2 tsp. minced fresh ginger

1 large Fresno chili, finely chopped (optional)

1/2 tsp. Sichuan peppercorns, toasted for 2 minutes then ground

1/4 tsp. ground cumin

2 large scallions, chopped

1/3 cup fresh cilantro

1 tsp. Salt

2 tsp. Cornstarch dissolved in 1 Tbs. water

For the sauce-

1 jalapeño

1 14.5 oz. can whole, peeled tomatoes

1 clove garlic, grated

2 tsp. grated fresh ginger

1/4 tsp. Salt

1 tsp. Fresh lime juice

1/4 tsp. Toasted then ground Sichuan peppercorn or cumin seed

2 1/2 Tbs. finely chopped fresh cilantro


For the dough-

Put the flour in the work bowl of a food processor. With the machine running, slowly and carefully add the boiling water in a steady stream through the feed tube. Let machine run until the dough forms a ball.

Remove from the machine and knead for 30 seconds on a lightly floured work surface. Once smooth and elastic, place the dough in a ziplock bag, squeeze out the air and seal.

Set aside to rest for at least 15 minutes or up to 2 hours. The dough will steam up the plastic bag and become what Nguyen calls, “earlobe soft”.

For the cheese-

Put the milk in a medium-sized a sauce pan and heat over medium high, stirring frequently. Meanwhile, line a colander with a piece of muslin or several layers of cheese cloth.

When the milk begins to boil, turn down the heat to prevent boiling over. Add the lemon juice or vinegar, stirring gently for about 10 seconds, or until white curds start forming and separating from the clear, green-yellow whey.

Remove from the heat and strain through the fabric-lined colander. Gently rinse the curds under cold water for about five seconds to cool slightly and remove residual acid. Gather up the cloth around the curds, gently twisting to extract excess water. Hang the cheese ball to drain for 30 to 45 minutes, or until cool. (You can hang it on the sink faucet.)

For the filling-

Place another piece of muslin in the now empty colander.

Put a medium- sized sauce pan with 3 cups of water over high heat. Bring the water to a boil then add the cabbage. When the water returns to a boil, add the spinach, stirring to wilt. Remove from the heat and drain in the muslin-lined colander. Cool a few minutes then squeeze out as much liquid as possible. There should be about 1 1/2 packed cups.

Next, melt the ghee in a medium skillet over medium heat. Add the onion and cook for about two minutes until soft.

Add the garlic, ginger and chili, stirring for 30 seconds. Sprinkle in the Szechuan peppercorn and cumin, stirring for another 30 seconds. Add the cabbage and spinach and continue cooking for two minutes until heated through.

Crumble in the cheese and add the scallions, cilantro and salt. Cook for 1 minute. Fold in the cornstarch slurry and stir to combine. Transfer to a bowl and partially cover until ready to use. (Refrigerate if not using immediately.)

For the sauce-

Roast the jalapeño over a gas stove flame or under the oven broiler, until the skin is thoroughly charred. Set aside to cool.

Pour off the liquid from your can, then place the tomatoes in a large cup (if using an immersion blender) or in the bowl of a food processor.

Add the garlic, ginger, salt, lime juice and ground Sichuan peppercorns. Pulse the tomatoes until broken down but still chunky.

Peel and finely dice the roasted jalapeño, discarding seeds if desired. Stir the chopped jalapeño and cilantro into the sauce. Set sauce aside until ready to serve.

To assemble-

Line a steamer basket with parchment paper. Set a sauté pan filled with 2″ of water on the stove.

Line a sheet tray with more parchment and dust with flour.

Remove half the dough from the bag and roll into a log. Cut into 16 even pieces then cover to keep from drying out. Roll each piece into a 3 1/4″ circle on a lightly floured board. (This works best with a partner; one rolls out dough while the other fills and folds).

To fill, hold your dough round in your slightly cupped, non-dominant hand. Scoop 1 Tbs. of filling into the center. Put your non-dominant thumb on top of the filling. Use your dominant hand to pleat and pinch the edge together to enclose the filling and form a closed satchel, like this:

Squeeze the sides of the dumpling all around to make it taller and not so squat. Set it on the floured parchment. Keep covered with a dry kitchen towel.

Continue rolling, filling and folding with the rest of your log of dough. Then, repeat with the second half of your dough and filling.

When you’re about ready to steam, turn the heat on under your sauté pan. Move your dumplings into the steamer, spacing them about 1/2″ apart and away from the sides of the steamer.

Cover with the lid and set over the sauté pan. Steam the dumplings over boiling water for about 8 minutes. Finished dumplings will have puffed slightly and skins will be somewhat translucent. Like this:

Serve dumplings immediately with a few spoonfuls of your spicy tomato sauce.

Poland 🇵🇱 Apple Pancakes

I love breakfast for dinner so these Polish apple pancakes, called Racuchy z Jablkam, sounded perfect. This recipe comes from Curious Cuisiniere and according to author, Sarah, the yeasted version of this Polish dish is commonly served for dinner or an afternoon snack. You could certainly serve it for breakfast, you’d just have to get up early to allow for rise time.

I served mine for dinner and added some roasted veg and pan-seared Polish kielbasa on the side to round out the meal.

Polish Apple Pancakes

Serves 5-6

Recipe with minor adaptations from Curious Cuisiniere


2 ½ cups all purpose flour

1 Tbsp sugar

2 tsp active dry yeast

1/4 tsp salt

1 ½ c milk, warmed to 80-90⁰F

2 eggs, lightly beaten

1 Tbsp salted butter, melted and cooled slightly

2-3 large apples

½ c canola oil (for frying)

Powdered sugar (to serve)


In a large bowl, mix together flour, sugar, yeast, and salt. Add the warm milk, eggs, and melted butter. Stir to combine. Cover the batter and place in a warm place to rise for 1 – 1 ½ hours.

Put a cooling rack on a sheet tray and line it with a double layer of paper towels. Set aside.

Once the dough has risen, peel and grate the apples, then fold them into the batter.

Add the oil to a 12″ sauté pan. Heat the oil over medium heat, until the oil sizzles with a drop of water.

Scoop 1/4 cup portions of batter into the hot oil, spreading each into a 3 inch pancake. Fry the pancakes for 2-3 minutes per side over medium to medium high heat, until golden brown, adjusting the heat as necessary.

Remove the pancakes from the oil and drain on your paper towel lined tray.

Dust with powdered sugar and serve immediately.

Canada 🇨🇦 Poutine

In my husband’s words, Canada’s a lot like the U.S., there’s not a lot of food that’s really theirs. But Poutine is a delicious exception.

It’s crispy French fries covered in savory gravy and squeaky, melty cheese curds….I mean, COME. ON. You can use frozen fries for this obviously, but Cook’s Illustrated has a super simple recipe to make fries from scratch. Serve your poutine with a generous amount of salad on the side.


Serves 4

Fry recipe from Cook’s Illustrated


For the fries-

2 1/2 lbs. Yukon Gold potatoes, peeled, cut lengthwise into 1/4″ thick fries

6 cups peanut oil


For the gravy-

3 Tbs. butter

2 Tbs. flour

2 garlic cloves, minced

1 1/2 cups beef broth

1 tsp. Worcestershire sauce

1 tsp. dried thyme (optional)

A dash of cayenne (optional)

Salt and pepper to taste

To serve-

Broiler-safe serving dish

1-1 1/2 cups cheese curds, room-temp

Chopped parsley


Set a wire rack on a rimmed baking sheet. Line the rack with paper towels and set aside. Combine the potatoes and room-temp oil in large sauté pan or Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes.

Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.

While the fries cook, make the gravy. Heat the butter in a small saucepan set over medium heat. Whisk in the flour and cook, about 2 minutes. Add the garlic and cook 30 seconds, stirring constantly. Slowly whisk in the beef broth. Add the Worcestershire, thyme and cayenne (if using) and season with salt and pepper. Bring to a boil then turn down to a simmer. Cook until sufficiently thickened then keep warm on low heat.

After frying the potatoes for 15 minutes, use a metal fish spatula to gently stir the fries. Scrape up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer.

Meanwhile, turn your oven to broil.

Use a skimmer or slotted spoon to transfer fries from oil to prepared wire rack. Season with salt immediately. Drain for a minute, then place fries in your serving dish. Top with cheese curds. Bake on the middle rack but under the broiler for about 2 minutes or until the cheese curds start to melt. Drizzle the fries with gravy, garnish with parsley and serve immediately.

Argentina 🇦🇷 Beef Empanadas

A sweet and savory filling wrapped up in a flaky pastry? Bring it on. These Argentine empanadas have an unusual mix of ingredients, including raisins, beef, green olives and hard-boiled eggs. But trust me, it works.

I asked my sweet husband to make the dough and assemble these because he’s a dumpling expert and he did wonderfully!

We served these with rice and a riff on a chimichurri sauce and called it dinner.

*Naptime tips: You can make the dough and filling up to two days in advance. Also, you can freeze the filled, unbaked empanadas and bake them off later.

Argentine Beef Empanadas

Makes 12

Dough and method from Asian Dumplings by Andrea Nguyen. Filling recipe from


For the dough-

1 3/4 cup flour

2 tsp. sugar

1/2 tsp. salt

3 Tbs. shortening

1/4 cup butter, chilled and diced

1 large egg yolk

5 Tbs. ice water

1 egg separated, for brushing

For the filling-

500 g onions, diced

2 Tbs. olive oil

250 g of ground beef

1 tsp. paprika

½ tsp. cumin

¼ tsp. white pepper

1 tsp. salt

50 g raisins

1/4 cup green olives, chopped

3 Tbs. beef broth

2 boiled eggs, chopped


For the dough-

Combine the flour, sugar and salt in the bowl of a food processor. Add the shortening and process for 10 seconds. Sprinkle in the butter pieces and pulse 10 to 15 times until the mixture is pale yellow and resembles coarse crumbs. Transfer to a bowl and fold in the egg yolk and ice water. Dough will be ragged but hold together. Knead gently on a work surface until you form a ball. Pat the dough into a 5 inch disk and chill at least 1 hour or up to 2 days.

For the filling-

Sauté the onion in a little oil until tender and starting to brown. Add the ground beef and cook thoroughly. Remove from heat. Season with paprika, salt, and white pepper. Stir in the broth, raisins and olives. Chill until ready to use, up to 2 days. When ready to fill, add your chopped boiled eggs.

To assemble-

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. Separate your egg, whisking the yolk in one small bowl and the white in another. The egg white is for sealing and the yolk is for glazing.

Roll your dough into a 12 inch log. Cut the log into 12 pieces. Cover the log while working with one piece at a time. Roll each piece into a ball then into a 3 1/2″ round. Use a minimum amount of flour to dust your work surface.

Fill each round with about 1 tablespoon of filling, keeping about 1/2 inch of dough clear on all sides. Brush egg white on half of the rimp then fold the dough over. Seal well and crimp by forming a rope edge or pressing with the tines of a fork.

Place the empanadas on your baking sheet, spacing them at least 1 inch apart. Brush the tops of the pastries thoroughly with the beaten egg yolk. Bake for 20 to 22 minutes until golden brown. Cool for 5 to 10 minutes before eating. Serve with chimichurri sauce.

Armenia 🇦🇲 Lahmajoon

Lahmajoon is like an Armenian pizza gyro and it is soooo good. You take them hot out of the oven, top them with lemon juice and some fresh veg then fold it up and tuck in.

Homemade dough is best for the crust, but pre-made flour tortillas work too. This recipe makes 10-12 Lahmajoon but plan on 2 per person.

*Naptime tip: You can make the dough up to two days in advance, just pop it in the fridge after rising. Then let it warm up at least an hour before cutting and shaping.


Recipe adapted from the Gutsy Gourmet


For the dough-

1 teaspoon active dry yeast

½ tsp sugar

1 cup lukewarm water

3 cups all purpose white flour

½ tsp. salt

2 Tbs. olive oil, plus more for brushing

For the topping-

1 tablespoon butter

2 cloves crushed garlic

1 large onion, grated

2 whole tomatoes from a can, finely chopped

salt to taste

1-2 teaspoons sugar

16 oz ground lamb

2 Tbs. tomato paste

1 tsp red pepper flakes

1 large lemon, juiced

1 green bell pepper, finely diced

1 pickled Jalapeño pepper finely chopped

1 cup flat leaf parsley, finely chopped

1 cup fresh spearmint, finely chopped

1 tsp. cumin

1 tsp. paprika


For the dough-

In a small bowl, mix the yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place for about 15 minutes to activate the yeast.

Add the yeast mixture to the flour, salt, oil and the other 1/2 cup of water. Knead well until the dough is soft and smooth. About 10 minutes.

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled in size.

Heat a pizza stone in the oven to 450º F.

Take the risen dough out and punch down. Divide the dough into 10-12 balls about the size of mandarin oranges. Cover until ready to top and bake.

For the topping-

Add the onion, garlic and butter to a skillet and sautè on low until translucent. Take off the stove and let cool. Place all the other topping ingredients in a large bowl. Add the onions and garlic when cool. Mix with a spoon or your hands until thoroughly combined.

To assemble-

Take balls of dough and roll into a round, circle 5-6″ around, 1/16″ thick. Place 2 rounds on a sheet of parchment on top of a pizza peel or overturned sheet tray. Brush the tops of the dough with olive oil. Top each round with 2-3 tablespoons of the meat topping and pat it out very thin even layer.Slide the Lahmajoon, parchment and all onto the pizza stone and bake 5 minutes. Continue rolling out and topping until all the dough and filling is used up. Serve them as soon as they’re out of the oven. Top with lettuce, sliced cucumber, parsley and lemon juice. Fold over and enjoy!