Lebanese pizza

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Meat mains

Lebanese pizza

Main Serves 4 40 min
Turkey and lamb mince are fairly similar in fat content and will both work well with spices in a Lebanese pizza. Normally I'm fairly ambivalent about pine nuts, but here, they're definitely a must.


  • 2 onions, finely diced
  • 4 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 4 white flatbreads (20cm diameter), either bought or homemade
  • handful pine nuts, lightly toasted
  • 350g turkey or lamb mince
  • generous pinch each chilli, cumin and cinnamon
  • 1 lemon
  • 6 tbsp flat leaf parsley, roughly chopped
  • a good pinch sweet paprika
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 200°C/Gas 6. In a wide frying pan, preferably one with a thick bottom, fry the onion and garlic in the oil for a minute or two.
  • Step 2

    With a small, sharp knife lightly score one side of the flatbreads so the topping will sink in; be careful not to cut right through.
  • Step 3

    Tip the mince into the pan, breaking it up with a wooden spoon, add the 'C' spices and give it a good stir. Fry until there is no pink left. Some liquid will come out of the meat, so keep cooking over a high heat, giving it the odd stir, until this has all evaporated – this shouldn't take more than a few minutes. If it does, tip the pan to one side and spoon out any liquid.
  • Step 4

    Taste the mince for seasoning, then share between the flatbreads and spread out evenly. Scatter on the pinenuts, cover with clingfilm and push down with hands or a rolling pin.
  • Step 5

    Transfer to a flat tray and bake for about 7 minutes. When they come out, give them a good squeeze of lemon, a sprinkling of parsley and a light dusting of paprika. I quite like a dollop of hummus on top as well.

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