Lamb sfiha

1. 1

   To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough.

2. 2

   Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen.

3. 3

   To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again.

4. 4

   Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat.

5. 5

   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/8-10in. Place each one on a piece of baking paper.

6. 6

   Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest.

7. 7

   Mix the red onion with the olive oil, then scatter over the top.

8. 8

   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.

9. 9

   To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.