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Submitted by Aliza Steinberg
A perfect appetizer that will impress all guests. Just as delicious as a dinner for your family. Enjoy this melody of meat and mushrooms drizzled with tahini.
(1 package) pizza dough
(1lb) ground beef
(2 large) onions
(1 package) mushrooms
(1/4 c) white wine
(1/8 c) balsamic vinegar
(1/4c) ketchup
(2 cubes) garlic
(1/4c) brown sugar
(1 tsp) salt
(1 tsp) pepper
chumus
tahini
oil
First grill the pizza dough on a grill pan on medium heat.
Next heat oil and sauté onions in pan on medium heat. After five minutes add mushrooms. Add white wine, garlic cubes and balsamic vinegar. Let it simmer for twenty minutes on low heat. In a large skillet heat oil and sauté onions on medium heat. Add the chop meat, brown sugar, ketchup, salt, pepper and garlic powder. Let it cook until it’s fully brown.
When everything is all cooked, spread chumus on pizza dough. Cover with ground meat and mushroom onion mix. Drizzle lightly with tahini and enjoy!
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Amazing for Shabbos lunch! I replaced 1/2 of the ketchup with BBQ sauce and that added a nice flavor. I store the meat and chummus separately from the crust and beat them all separately, then assemble right before serving as that keeps everything tasting fresh.
No, the meat goes on the bottom and mushroom and onion mixture goes on top of it.
Does the meat and mushroom mixture get mixed together or are they layered with meat on the bottom and mushroom on top of that?
Great for Shabbos lunch but I make one change Follow the complete recipe except the pizza dough; instead bake a sheet of puff pastry. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife score a 3/4-inch border around pastry (do not cut all the way through). Bake empty pastry 375 15-20 minutes. The border makes a great vessel to hold the ground meat. I warm the meat on my bleech and put the pastry on top of one of the containers. Follow recipe as is. When serving I bring it to table and cut pizza in squares drizzling tahini over top. Great!