Lamb Sfiha

Ingredients to make 4 individual, or 2 large flatbreads

• For the Dough

• 250g

  Strong white flour, plus extra for dusting
• 1 tsp

  Fast-action dried yeast
• ½ tsp

  Caster sugar
• 1 tsp

  Salt
• 1 tbsp

  Olive oil
• For the Topping

• 1 tbsp

  Olive oil
• 2 tbsp

  Tomato purée
• 1 tsp

  Aleppo pepper (pul biber)
• 1 tsp

  Ground cumin
• ½ tsp

  Ground cinnamon
• 1

  Small onion, very finely chopped
• ½

  Green or red pepper, very finely chopped
• 2

  Garlic cloves, crushed or grated
• 1

  Small bunch parsley, finely chopped
• 250g

  Lean beef or lamb mince
• 1

  Lemon, zest only
• 1

  Small red onion, finely sliced
• Salt and freshly ground black pepper
• To Serve

• 1

  Lemon, cut into wedges
• Good pinch sumac

Approximate Times

• Preparation :

  1 to 2 hours
• Cooking :

  Less than 10 minutes

Method

1. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm. Place each one on a piece of baking paper.
2. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest.
3. Mix the red onion with the olive oil, then scatter over the top.
4. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays.
5. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side.