8 minute Lebanese pizza (SOS manakish - lahmacun - so freaki

• total time: 3 minutes

Ingredients

1 x Lebanese bread, large one ~30cm/12″* (sub other thin flatbreads)

SPICED MEAT SPREAD:

125g/4 oz chicken mince (ground chicken), sub lamb, beef, turkey

2 tsp tomato paste

1 tsp Baharat spice mix aka Lebanese 7 spice^, or other Middle Eastern/Moroccan spice mix

1/2 tsp paprika

1/4 tsp cooking salt/kosher salt (halve for table salt)

1 tbsp finely chopped parsley, or coriander /cilantro totally optional (sub 1 tsp dried oregano)

1 1/2 tbsp extra virgin olive oil, for cooking (or regular olive oil)

TOPPINGS – ESSENTIAL!

Extra virgin olive oil

2 tbsp Danish feta or goats cheese, crumbled

TOPPINGS – EXTRAS (impress me!)

Lemon juice, just a light drizzle

Dried chilli flakes / red pepper flakes

1 tbsp toasted pine nuts, roughly chopped or other nuts (pistachios, almonds) or sesame seeds

1 tsp finely chopped parsley or coriander/cilantro

Other ideas – dukkah, sumac, za’atar, chilli crisp, sriracha

Directions

Trim bread to fit 30cm/12” non-stick pan. Mix chicken spread ingredients, spread on bread like you would peanut butter!

Heat oil over high heat, place in pan meat side down. Cook 90 sec until there’s some golden spots (no longer, chicken dries out), use tongs to flip, cook other side 90 sec until crispy (lower heat slightly and cook a bit longer if needed).

Slide onto cutting board, finish with toppings, cut into 8, eat like pizza!

Thin Greek souvlaki bread or other flatbreads about 2 – 3mm thick ideal. Not bready ones (like bready pita). Tortillas – cook like quesadillas – spread meat on half, sprinkle with toppings, fold, pan fry. Could also do taco size.

Homemade Baharat: 1 tsp EACH ground all spice, cinnamon, 3/4 tsp coriander, 1/2 tsp pepper, 1/4 tsp cumin, 1/8 tsp each cloves, nutmeg.