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Recipe developer Leah Maroney contends that using crushed crackers instead of bread crumbs can pack a whole new level of texture and buttery flavor to the dish.
In Turkey, Armenia and the Levant, a meat-topped flatbread known as lahmajoun comes topped with spiced ground lamb, tomatoes and bell pepper. Either ground lamb or beef will taste great with a mixture of paprika, cumin and red pepper flakes.