Lachmajou (middle-eastern Lamb Dish)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 25 g fresh yeast
• 1 teaspoon sugar
• 500 g bread flour
• 1 teaspoon salt
• 20 g butter (melted)
• 2 tablespoons olive oil
• 1 red onion
• 500 g lean ground lamb
• 1/2 teaspoon ground cinnamon
• 15 g flat leaf parsley (chopped)
• 120 g canned tomatoes (chopped or pureed)
• 1 lemon, juice of
• chili flakes

Recipe

• 1 for the bread:.
• 2 crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups) tepid water.
• 3 leave for 10-15 minutes until the yeast begins to activate.
• 4 mix in the flour, salt and butter and mix well.
• 5 turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
• 6 leave in a warm place for approximately 1.5 hrs to rise.
• 7 for the lamb topping:.
• 8 heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
• 9 add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot).
• 10 cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
• 11 preheat your oven to 220c.
• 12 back to the bread:.
• 13 knock down the dough by punching out all of the air to bring it back to its original size.
• 14 divide into 14 balls (less if you prefer) and keep them well covered to ensure they don't dry out.
• 15 on a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
• 16 arrange on a lightly floured baking try.
• 17 cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
• 18 drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
• 19 serve immediately sprinkled with the remaining parsley and chili flakes (to taste).