There is such a thing as a Lebanese pizza, known as manoush, and loosely speaking this just about falls within the parameters. The pita bread is a cheat – but it works and it makes good Christmas finger food. This can be cooked straight from the freezer and the whole fried, spiced lamb with hummus thing really works.
Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 mins
A packet of mini pita bread
125g minced lamb
400g hummus
1 large onion – finely diced
2 cloves of garlic – finely diced
1 tsp pomegranate molasses
½ tsp each ground cumin & cinnamon
Pinch of chilli flakes
Small pot of BFS spiced labneh
Seeds from ½ a pomegranate
1tbsp chopped coriander leaves
1
Sauté the onion until soft. Add the garlic and continue to cook until the onion begins to caramelise. Add the minced lamb, spices and pomegranate molasses and cook for another ten minutes. Spoon into a bowl, leaving any fat in the pan.
2
Look at your pita bread and see if you can spot that one side is thinner than the other. Carefully cut a circle in the thinner layer of pita, ½ cm in from the edge, and peel it off, leaving a lip around the edge. Repeat with the other breads. You can use these circles of pita for dipping in any leftover hummus.
3
Put a tbsp. of hummus on each pita bread and spread around.
4
Add a tbsp. of the lamb and onion mixture and top with a dab of labneh.
5
Lay the pizzas out on a baking tray and bake at 200°C until the bread has just begun to crisp.
6
Take out of the oven and garnish with the pomegranate seeds and coriander.
Ingredients
A packet of mini pita bread
125g minced lamb
400g hummus
1 large onion – finely diced
2 cloves of garlic – finely diced
1 tsp pomegranate molasses
½ tsp each ground cumin & cinnamon
Pinch of chilli flakes
Small pot of BFS spiced labneh
Seeds from ½ a pomegranate
1tbsp chopped coriander leaves
Directions
1
Sauté the onion until soft. Add the garlic and continue to cook until the onion begins to caramelise. Add the minced lamb, spices and pomegranate molasses and cook for another ten minutes. Spoon into a bowl, leaving any fat in the pan.
2
Look at your pita bread and see if you can spot that one side is thinner than the other. Carefully cut a circle in the thinner layer of pita, ½ cm in from the edge, and peel it off, leaving a lip around the edge. Repeat with the other breads. You can use these circles of pita for dipping in any leftover hummus.
3
Put a tbsp. of hummus on each pita bread and spread around.
4
Add a tbsp. of the lamb and onion mixture and top with a dab of labneh.
5
Lay the pizzas out on a baking tray and bake at 200°C until the bread has just begun to crisp.
6
Take out of the oven and garnish with the pomegranate seeds and coriander.
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AuthorBen WatsonCategoryLamb, LunchDifficultyBeginner