Lamb Calzone With Labneh & Honey

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We love calzones and our recipe takes that love to another level with spiced lamb, harissa, labneh and local honey. We used an off-the-shelf pizza dough ball which speeds up the process. The drizzle of hot honey with a side of harissa and labneh adds layers of creamy heat and sweetness.

Serves: 4
Difficulty: easy
Prep time: 20 minutes
Cook time: 30 minutes


2 T extra virgin olive oil
1 yellow onion, diced fine
1 T garlic, minced
1 lb ground lamb
1 t salt
1 t paprika
1 t cumin
1 t harissa paste
½ t black pepper
½ t crushed chili flakes or Aleppo pepper
1 T lemon juice
½ c water
2 T Mama Lil’s chilis, chopped
1 T mint, chopped
2 oz baby spinach, stems removed
4 oz feta, crumbled
4 oz mozzarella, shredded
16 oz pizza dough ball
Olive oil for brushing


Sauté onion in olive oil over medium heat until soft, 3 min. Add garlic and cook 30 seconds. Add lamb and crumble until halfway done, 2 min. Add seasonings, harissa, lemon and water, cooking until moisture is reduced by half. Remove from heat and stir in chilies, mint and spinach. Add cheeses and fold together. Quarter dough ball and gently stretch each piece into a thin rough round (sprinkle dough with a little flour to keep from sticking. Shape does not need to be exact). Add 1 cup of lamb filling to center of each round. Fold dough around filling and fold/pinch edge closed to seal. Place on parchment-lined sheet pan and brush with a little olive oil to coat. Sprinkle with pinch of pepper. Bake in 375° oven until golden brown, 20-25 min. Serve hot with sides of labneh, harissa and a drizzle of hot honey as desired.