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These mince pizzas are flatbreads topped with spiced minced lamb, a Mediterranean favourite. This Greek style lamb pizza recipe will remind you of sunshine holidays at any time of year.
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Mince pizzas
These mince pizzas are a variation on a theme that spreads right across the Eastern Mediterranean with many different names. Whether you call them lahmacun or lahmatzoun, manakish or manoush or lahembajin, lahmajo or think of them as a Lebanese style sloppy Joe, this recipe is a delicious part of the region’s food.
See also
- Easy lamb shish kebabs, for juicy chunks of marinated lamb that are just packed with flavour
- For another way to use minced lamb, enjoy these fabulous spiced easy lamb koftas
For me, they bring back memories of happy times in Greece, but there are versions in Turkey, Lebanon, Armenia and beyond, which is one of the reasons I have opted out of choosing one of those names.
Whatever you call them, these are fresh flatbreads, topped with spiced minced lamb or sometimes beef. The thinner lamb flatbreads may be topped with yogurt and vegetables and rolled into a wrap, or they can be sliced into strips or wedges, with or without the feta that I have sprinkled over the top.
You can use your preferred brand of pizza bases or flatbreads according to the style you like. I have used my favourite emergency pizza base, a failsafe no-yeast flour and yogurt recipe that we go back to again and again.
Helen’s Pro Tip – I always use a pre-heated pizza stone for pizza and flatbreads. If you can’t find a pizza stone, get a cheap unglazed terracotta tile from the local tile shop and give it a really good scrub. It will do the job admirably!
Why make mince pizzas (lahmacun)
- a delicious reminder of summer in the Med
- a quick and easy lunch
- makes a great addition to a mezze
Mince pizza ingredients
- Onion
- Garlic
- Lamb mince – Don’t opt for the lowest fat versions. You want some fat in there for flavour.
- Spices – you can vary these to taste, but for this style of cooking I like a little cumin, chilli, paprika instead if you prefer) cinnamon, ground coriander and black pepper.
- Passata – a lovely, thick, sieved tomato puree – get a reasonable brand for the taste.I freeze leftovers in a ice cube tray for next time.
- Feta – the classic salty white cheese is optional but delicious in this Greek lamb pizza recipe
- Fresh parsley (optional) – to garnish (use coriander, thyme or mint if you prefer)
- Lemon – a squeeze of lemon over the finished pizza lightens and brightens the flavour
How to make mince pizza – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Peel and chop the onion and fry in a little olive oil until soft and translucent.
Peel and chop the garlic and add this to the pan, cooking until everything is golden.
If you are making your own flatbreads, put a tray or baking stone in a hot oven to heat.
Helen’s Pro Tip
I have had my pizza stone for years, and it gives the best results for making (and reheating) pizza and for making flatbreads.
Step Two – Add the lamb together with the spices. Season with salt and pepper, and allow the meat to start to brown, stirring from time to time.
You should start to get that authentic lahmacun aroma.
Step Three – Add the passata a little at a time, and continue to cook.
You want the lamb to be coated in the tomato rather than swimming in it, so hold a little back if it looks as though you may have too much sauce. It needs to look dryish.
Step Four – Now assemble your mince pizzas, brush the edges with a little olive oil and topping with diced or crumbled feta.
If you are making the flatbreads, you should have a hot tray or pizza stone in the oven ready.
Helen’s Pro Tip
Assemble the pizzas on a piece of baking parchment and then lift the whole thing onto the preheated pizza stone to cook.
Transfer the pizzas to the tray and cook for ten minutes in a hot oven (220°C or Gas Mark 9). If you are using ready mad bases follow the instructions for heating.
Step Five – The lahmacun/lahmatzoun are now ready to eat.
Sprinkle some chopped fresh herbs on top if you have them, give a squeeze of lemon, and enjoy them while they are hot!
Serving suggestion
Cut your lamb mince pizzas into strips or triangles so that they are easy to pick up and eat with your fingers, or roll them into a wrap.
Enjoy this Greek lamb mince pizza recipe (or lahmatzoun) as a part of a mezze or kebab shop style spread, with salads and dips.
Squeeze a little lemon juice over the top to serve. You can add toasted pine kernels, sesame or pomegranate seeds if you like.
Variations
- Beef is less common in this type of recipe than lamb but it is very much part of the same tradition. For a more novel twist, you can use turkey mince, or a plant based mince substitute.
- Vary the herbs and spices to taste. You could use 2½ teaspoons of my shish kebab seasoning mix for the spicing.
- Once cooked a little Greek yoghurt on top rather than feta if you prefer.
Storage
I think these mince pizzas are best served fresh from the oven but any leftover mince topping can be kept in the fridge for a couple of nights, or frozen for another day. I like to make a double batch and freeze some for next time.
You can make the dough a day in advance, wrap in plastic wrap and keep in the fridge.
Hints and tips
- Get a pizza stone or tray in the oven at the start for best results so you cook the mice pizza on a hot stone.
- If you don’t have a pizza stone then a regular unglazed terracotta tile from the tile shop makes a great substitute that is really affordable. Give it a really good scrub and allow to dry completely before first use.
- Serve your mince pizzas right away but make extra mince to freeze for the next batch of lamb flatbreads.
FAQs
Where does lahmacun come from?
Lahmacun is a Turkish name (and I’m sure there’s more than one name for these mince pizzas in Turkey, which is a huge country. In Greek, you may hear lahmatzoun for this minced lamb pizza recipe. In Lebanon and Syria, it’s lahembajin. This dish exists in slightly different forms right across the Eastern and Southern Mediterranean.
Can I make a vegetarian version of these mince pizzas or flatbreads?
You could certainly use a vegetarian or vegan mince and vegan feta substitute if you wanted to. Cook according to the instructions. You will almost certainly need a little more oil in the pan, as there is little juch less fat in these products than in minced lamb or beef.
Can I make this Greek lamb mince pizza recipe in advance?
I think it’s best not to. What you can do is make the mince topping in advance and make the dough in advance (see notes on storage). Then you can fling them together very quickly when you want to eat.
More Mediterranean recipes
- Easy Whipped Feta Dip – a delicious fresh dip for mezzes and more
- Halloumi with Baked Pomegranate Grapes – a sumptuous vegetarian dish
- Labneh – Mediterranean strained yogurt cheese
- Explore my favourite Kebab Shop Kitchen Recipes
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Mince Pizzas (Lahmacun)
For me, it's a Greek lamb pizza recipe or lahmatzoun, for others it is Arabic lahm bi 'ajin, Turkish lahmacun, or Armenian lahmajo. Whatever you like to call them, these Eastern Mediterranean style mince pizzas or lamb flatbreads are full of flavour and reminiscent of days spent in the sun. They are very easy to make, so treat yourself to a delicious lunch or serve them up as part of a mezze.
Servings: 4 mini pizzas
Author: Helen Best-Shaw
Prep Time5 minutes mins
Cook Time20 minutes mins
Ingredients
- 1 tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 200 g lamb mince
- ½ tsp ground cumin
- ½ tsp chilli powder (to taste)
- ½ tsp paprika
- 1 pinch ground cinnamon
- ½ tsp ground coriander
- black pepper and salt (to taste)
- 120 g (0.5 cups) passata
- 4 pizza bases or flatbreads, or a double recipe of emergency pizza base dough
- 75 g feta (cubed)
Optional, to finish
- chopped fresh parsley or other herbs to taste
- toasted pine kernels or pomegranate seeds
Instructions
Start by putting a pizza stone or tray in the oven on a high heat, to warm up.
Fry the chopped onion in a little olive oil until soft and golden. Add the chopped or crushed garlic and continue for a few minutes longer.
1 tbsp olive oil, 1 medium onion, 2 cloves garlic
Add the mince and spices to the pan and continue to fry gently so that the mince starts to brown.
200 g lamb mince, ½ tsp ground cumin, ½ tsp chilli powder, ½ tsp paprika, 1 pinch ground cinnamon, ½ tsp ground coriander, black pepper and salt
Add the passata a little at a time, and cook so that the tomato coats the meat. Don't allow the meat to swim in too much passata.
120 g passata
Assemble the mince pizzas, topping the bases with the meat mixture and some cubes of feta. Brush the edges with olive oil. Transfer to the oven on the pizza stone or tray and cook according to the instructions for the bases.
4 pizza bases or flatbreads, or a double recipe of emergency pizza base dough, 75 g feta
Garnish with fresh herbs and pine kernels or pomegranate if liked. Cut into slices and serve hot.
chopped fresh parsley or other herbs to taste, toasted pine kernels or pomegranate seeds
Notes
Storage
I think these mince pizzas are best served fresh from the oven but any leftover mince topping can be kept in the fridge for a couple of nights, or frozen for another day. I like to make a double batch and freeze some for next time.
You can make the dough a day in advance, wrap in plastic wrap and keep in the fridge.
Hints and tips
- Get a pizza stone or tray in the oven at the start for best results so you cook the mice pizza on a hot stone.
- Serve your mince pizzas right away but make extra mince to freeze for the next batch of lamb flatbreads.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Mince Pizzas (Lahmacun)
Amount Per Serving
Calories 304Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 53mg18%
Sodium 365mg16%
Potassium 340mg10%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 434IU9%
Vitamin C 6mg7%
Calcium 136mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: lunch
Cuisine: Greek, Lebanese, Turkish
Keyword: Lahmacun, Mince pizzas
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