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Eveleigh's The Guildford 'Lahm bi ajin' Pizza

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As part of Eater's first ever pizza week, chefs at five LA restaurants that don't serve pizza agreed to make a special limited edition pizza-inspired creation served just this week and next. Every day we'll highlight a new pizza, today we have the The Guildford 'Lahm bi ajin' Pizza from Eveleigh.

Elizabeth Daniels 5/12

Jordan Toft, the head kitchen honcho over at Eveleigh, grew up in Guildford, Sydney, Australia in a predominantly Lebanese and Turkish community. Nearby restaurants served Turkish pide, charcoal shish meat grills, and mezze. Some local pizza shops sold traditional Lebanese and Turkish pizzas called Lahm bi ajin, among other varieties like Hawaiian and supreme pizzas. So, Toft took the idea of a traditional Lahm bi ajin, made a pide bread dough, and topped it with a spiced ground lamb mixture that calls for tomato, sumac, all spice, olive oil, onion, and garlic. He added a Turkish twist by serving condiments on the side (arugula, dried oregano, sumac, pickled chiles, garlic sauce) for guests to add. The technique here is to fold, cut, and dip the pizza into the garlic sauce (like a bäco?). Eveleigh serves the The Guildford 'Lahm bi ajin' Pizza for $16.
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·All Pizza Week 2012 Coverage [~ELA~]


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