Lahm bi Ajeen (Crisp Lamb and Tomato Flatbreads Baked on the Dough)

Ingredients

• 1 onion
• 2 tomatoes
• 400 g lamb mince
• 1 tbsp pomegranate molasses
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 0.5 tsp chilli flakes
• 500 g ready-made pizza dough
• 1 tbsp plain flour
• 300 ml natural yoghurt
• 1 cucumber
• 1 lemon

Method

1. 1

   Heat the oven to 240C (220C fan, gas 9) with 2 large baking trays inside.

2. 2

   Very finely chop the onion and tomatoes, or pulse them in a food processor, and squeeze out the excess juice in a sieve. Mix with the raw lamb mince, pomegranate molasses, allspice, cinnamon, chilli flakes and 1 tsp salt.

3. 3

   Divide the ready-made pizza dough into 8 and roll each piece out very thinly on a surface dusted with the plain flour, to about 15cm across. Spread the lamb mixture thinly right to the edges.

4. 4

   Slide onto baking paper on the hot trays and bake in batches for 8-10 minutes until the bases are crisp and the lamb is cooked through with no pink remaining.

5. 5

   Meanwhile, grate the cucumber, squeeze out the water and mix with the natural yoghurt and a pinch of salt. Serve the flatbreads hot, rolled up, with the cucumber yoghurt and lemon wedges.