Written by Hayley in Main Meals

Lydia and I are mad about Middle Eastern cuisine at the moment and when I went to visit Lyds this weekend, she cooked up this delight! It’s a recipe from Yotam Ottolenghi for lahmacun which is a version of the classic Lebanese pizza popular throughout the Middle East. Once you’ve made the dough, this is a quick and easy dish to make. We swapped the beef mince for lamb and drizzled some extra tahini dressing over the pizza to serve.


Serves 2

For the topping:
250g minced lamb
1 medium onion, finely chopped
1¼ tsp salt
1½ tsp ground cinnamon
1½ tsp ground allspice
½ tsp red chilli flakes
25g flat-leaf parsley chopped
2 tbsp pomegranate molasses
1½ tbsp sumac
3 tbsp tahini
25g pine nuts

1 large flat bread/pizza dough (see Yotam’s recipe for how to make this and for the full recipe)


  1. Preheat the oven to 210°C
  2. Put all of the topping ingredients in a large bowl, apart from the tahini, pine nuts and lemon juice. Mix well with your hands and refrigerate.
  3. Spread the tahini onto the flat bread.
  4. Spread the filling so it evenly so it covers the flat bread fully. Sprinkle over the pine nuts and place in the oven for 12 to 15 minutes or until just cooked.


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