Lebanese Pizza

Preparation info
  • Serves


    • Difficulty


Appears in
Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

In Beirut I worked at a beautiful brasserie called Souk el Tayeb. Normally, I didn’t eat breakfast because I ate so much and so well during the day. One morning, however, I was so hungry that I asked the guys for breakfast, which turned out to be my new ’breakfast of champions’: a freshly cooked flat bread, smothered in spices and filled with cheese and fresh mint. I was instructed to open it up and douse it with chilli and lemon juice before tucking in. It was a wondrous culinary experienc