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I’ve long had a thing for naan, which is one of the softest, most delicious breads I’ve ever had (I think the yogurt helps make it fluffy and have a delicious flavor). Naan is also really fun to make – you slap the bread into a hot pan and within 2 minutes you’ve got a puffy, slightly blackened base for a zillion toppings, in this case a pomegranate-studded cauli carpet and a super savory lamb one filled with pine nuts, mint, and lots of other good things. Note for the labneh under the cauliflower: Rosewater (this is the one we used) can go from slightly floral to feeling like you’re washing your mouth out with a bar of rose-scented soap. Start with 2 drops and work up from there.
1 teaspoon active dry yeast
1 tablespoon sugar
⅔ cup warm water (like cooled bathwater)
¼ cup whole-milk yogurt
2 tablespoons olive oil
2¼ cups all purpose flour, plus more for kneading
¾ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for drizzling
½ cup finely diced onion
1 tablespoon tomato paste
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon sugar
1 pound ground lamb
¼ cup toasted pine nuts
1 teaspoon kosher salt, plus more for seasoning
Chopped fresh mint, for garnish
1 small head cauliflower, trimmed into florets
4 tablespoons olive oil, plus more for drizzling
1½ tablespoons kosher salt
1 cup labneh yogurt, or thick Greek yogurt
Drop or two of rose water (optional)
⅓ cup toasted pistachios
⅓ cup pomegranate seeds
Chopped fresh mint, for garnish
A gourdgeous pizza to add to your weeknight rotation.
Slightly sweet, buttery King’s Hawaiian rolls make this stuffing rich and nutty.
Unconventional hacks… delicious outcomes.
Adding some coconut oil makes these rich & nutty.
