• Pitta
• 300g lamb mince
• One onion, peeled and roughly chopped
• One red pepper, deseeded and roughly chopped
• Two cloves garlic, peeled
• Two guindilla chillis or similar, destemmed
• Five small tomatoes
• One tbsp za’atar
• One tsp cumin
• Two tsp sumac
• Salt
• Pepper
• Feta, cucumber, parsley and lemon to serve

These cook like pizza, so preheat the pan over the hob, and heat the grill to maximum.

Combine the onion, pepper, garlic, tomatoes, chillis, spices and seasoning in the bowl of the food processor, blitzing to a rough paste. Transfer to a sieve over the sink and push the liquid out as thoroughly as you can (you can save this if you want, it is tasty). Mix the now drier paste with the lamb mince.

Roll your dough thinly as with pitta and spread with the lamb mixture, trying not to push down too hard – you don’t want to stick the dough to the board. Quickly and confidently transfer to your hot pan and cook until lightly browned on the underside. Move the lahmacun under the grill and cook until the bread is lightly charred and the meat is cooked through.

Serve hot and fresh with crumbled feta, chopped cucumber and parsley and lots of lemon juice.