Spiced Lamb Flatbread Pizza — Lamb Manakish Lahm Bi Ajeen
Levantine open-faced flatbread topped with seasoned lamb mince, tomato, onion, and pomegranate molasses, baked until the meat is browned and the dough is crisp.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 200g yellow onion and 200g tomato, removing seeds. Finely grate 4 garlic cloves. Combine 400g lamb mince with onion, tomato, garlic, seven-spice, cinnamon, allspice, Aleppo pepper, tomato paste, pomegranate molasses, salt, and olive oil. Mix firmly with hands 60 seconds until evenly bound and sticky. Chop parsley leaves and thinly slice red onion. Let flatbread dough reach room temperature.
Bake
Heat oven to 230C with a baking tray inside. Lightly flour work surface and stretch dough into two 22cm rounds, 5mm thick. Slide onto baking parchment. Spread lamb mixture evenly in a 5mm layer on each round leaving a 1cm border. Scatter pine nuts across surfaces. Slide parchment onto hot tray and bake 12 to 14 minutes until dough edges are deeply golden, lamb is cooked through with browned edges, and pine nuts are toasted.
Plate
Lift manakish to a board. Scatter parsley and red onion across surfaces, dust with sumac, slice each into 4 wedges. Serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.