Although these are known by Armenians as missahatz, by Turks as lahmacun and by the Lebanese as lahm b’ajeen, the basic idea is the same: spread meat on bread. The best flatbread pizza I’ve ever had, second to this recipe of course, was at an Armenian bakery called Furn Ikhshanian, in Zokak el Blat, a district of Beirut. The reason for this was their paper-thin and crispy dough. Flatbread pizzas belong to the manaquiche family, and while manaquiche are considered a breakfast food, they are enjoyed throughout the day, and there is a predominant after-club culture of tucking into these after a heavy night out! They’re best when washed down with some savoury yogurt shake.
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