• 1 batch of dough• 300g minced lamb• 1 small red onion• 2 fresh plum tomatoes1/4 large bunch of parsley• ½ a medium red onion• 1 fresh green chilli• 1 clove of garlic, peeled, green sprout removed• 1 tsp cumin seeds• 1 tsp ground coriander• 1 tsp sumac (if you have some)• a pinch of Turkish chilli, or fresh red chilli finely chopped

(optional)

• On a large board, chop all of the topping ingredients together to make a smooth mush (or pulse-chop in a blender, but it won’t work quite so well). Season well with salt.

• Preheat the oven to its hottest setting (about 230-300C/450-475F/Gas 8-9) and put a pizza stone or a heavy flat tray into the oven to get really hot.

• Roll your dough into eight rounds, about half a centimetre thick, on a well-floured surface. Spread the lamb mix thinly on top of the dough. Now you have to transfer the discs of floppy dough onto the hot stone/tray in the oven. I tend to use the base of a tart shell or something flat and thin to slip under the dough, then slide it straight onto the hot tray. Bake for about five minutes. It should be bubbly and s lightly brown at the edges.

• Remove from the oven and sprinkle with the chilli.

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