Print Lebanese pizza
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.
Ingredients
- 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 & cinnamon
- 1 lemon
- 6 tbsp flat leaf parsley, roughly chopped
- A good pinch sweet paprika
- Salt & pepper
Method
- Preheat oven to 200ºC/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.
- 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.
- 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.
- 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.
- 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.
