Minced lamb manoushi

Minced lamb manoushi

By
From
New Middle Eastern Food
Makes
10–12 manoushi
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Lebanese pizza
see method for other ingredients

Method

  1. Don’t buy minced lamb from the supermarket for this recipe as it’s far too fatty. You don’t want the lamb to be too lean, however. Ask the butcher for leg lamb with some fat, but no sinews. Place 250 g minced lamb on a large chopping board and on top put 1 seeded and finely diced tomato, 1 finely diced small purple onion, 1/3 cup finely shredded flat-leaf parsley leaves, 1 teaspoon ground allspice, 1 seeded and finely diced red bullet chilli and 1 teaspoon pomegranate molasses. Use a large knife to chop and mix everything together until well combined. It should be the consistency of a fine paste. Season with sea salt and freshly ground black pepper. Roll the pizza dough out into rounds 10 cm in diameter and brush with olive oil. Smear the lamb topping thinly over the rounds and bake for 3 minutes.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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