Lamb manoush 💯

By Andy Cooks · 120 min

Ingredients

Instructions

1. In the bowl of a stand mixer with a dough hook, combine the flour, sugar, yeast and water.
2. Mix on low until it just comes together, then add the salt and oil and keep mixing on low until combined.
3. Increase to medium-low and knead for 8-10 minutes, until smooth.
4. Put the dough in an oiled bowl, turning to coat. Cover with a tea towel and leave in a warm, draft-free place for 2 hours, or until doubled in size.
5. Combine the mince, shallots and garlic in a large bowl. Mix in the sumac, paprika, dried mint, cumin, Aleppo pepper, tomato paste and pomegranate molasses. Knead until very well combined, then season with salt.
6. Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
7. Stretch each piece into a very thin circle about 20 cm (8 in) across. Spread the topping thinly and evenly over each, leaving a 1 cm border.
8. Preheat a pizza oven to 350°C (660°F). Slide one manoush onto a pizza peel and bake for 90 seconds to 2 minutes, turning occasionally, until the base is crispy and the topping golden.
9. Keep the cooked manoush warm while you bake the rest. Sprinkle with chopped mint and serve with lemon wedges.

Summarized from Andy Cooks's video. Watch it for the details.

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