• 280 grams plain flour
  • 1 sachet of quick yeast
  • 1 teaspoon sugar
  • 75 milliliters vegetable oil
  • 1 large egg, beater
  • 80 milliliters lukewarm water
  • 300 grams Lamb mince
  • 1 large Plum tomato
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cayenne pepper
  • 2 garlic clove, finely
  • Chopped
  • 1 white onion, finely
  • Chopped
  • To garnish
  • Parsley leaves
  • Sliced red onions
  • Pomegranate seeds
  • Sliced red chilli
  • Tahini


  1. Make the dough by mixing the flour, yeast, sugar and a good pinch of salt. Add in the egg and the oil and mix together. Add in as much of the water you need to combine together. Knead for about 5 minutes, until silky and smooth.
  2. Leave to raise for about 1 hour, until doubled in size. Mix the other ingredients in a bowl and leave in the fridge whist you wait for the dough. Preheat the oven to 210.
  3. Mix the mince, onion, tomato, ground spices and salt in a bowl until well combined. It's best to do with your hands, just mix and squeeze it all together.
  4. Then knock the dough back and divide into 6 even balls. On a floured surface, roll the dough into an even thin circle.
  5. Top with the flat mince mix and place in the hot oven for 8-10 minutes until the lamb in cooked and the dough is crisp.
  6. Once crisp top with the extras you fancy and serve hot.