Middle Eastern · lunch
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.
$
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
568Calories
28gProtein
24gFat
54gCarbs
7gSugar
3gFiber
680mgSodium
72mgChol
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Instructions
1
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.
2
Bake
Heat oven to 230C with a baking tray inside. Lightly flour work surface. Divide dough into 2 equal portions and stretch each into a 22cm round, 5mm thick. Slide each onto baking parchment. Spread half the lamb mixture evenly in a 5mm layer on each dough round, leaving a 1cm border. Scatter half the pine nuts across each surface. 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.
3
Plate
Lift each manakish to a board. Scatter half the parsley and half the red onion across each surface, dust with sumac, slice each into 4 wedges. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb mince
- 200g (7.1 oz) yellow onion
- 200g (7.1 oz) ripe tomato
- 4 garlic cloves
- 2 tsp seven-spice mix
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 2 tsp tomato paste
- 20ml (1 tbsp + 1 tsp) pomegranate molasses
- 1 tsp fine sea salt
- 20ml (1 tbsp + 1 tsp) extra-virgin olive oil
- 360g (12.7 oz) ready-made pizza or flatbread dough ball
- plain flour
- 20g (0.75 oz) pine nuts
- 20g (small handful) flat-leaf parsley
- 40g (1.4 oz) red onion
- 1 pinch sumac
- 2 lemon wedges