Be a better cook Try to get your flatbreads stretched out nice and big for these – you want a large surface area to spread the lamb mixture over, as you don’t want it too thick or it won’t cook through properly.

The double baking tray trick A baking stone will give you the crispest base but if you don’t have one you can put 2 baking trays on top of each other to absorb more heat.

To make this recipe, you’ll also need a batch of flatbread dough.

Ingredients

1 batch flatbread dough in 6 balls, at room temperature

1 red onion, finely sliced

30g parsley, finely chopped

2 tbsp sumac

1 lemon, cut into wedges

Fine semolina or plain flour to dust

450g jar roasted red peppers, drained and cut into thin strips

250g greek yogurt, whisked

For the topping

1 onion, roughly chopped

2 medium tomatoes, roughly chopped

1 long red pepper, deseeded and roughly chopped

30g parsley, roughly chopped

4 garlic cloves, roughly chopped

1 red chilli, roughly chopped

1 tbsp tomato purée

2 tbsp shawarma spice mix

250g lamb mince, ideally 20% fat

Specialist kit

Baking stone, or try the double baking tray trick (see ‘before you start’)

Method

Put all the topping ingredients (except the lamb) in a food processor with a good pinch of salt, then whizz to a coarse, wet paste. Add the lamb mince and whizz again – you really want to break down the mince into a paste. If your food processor isn’t big enough, you can knead the mince and whizzed for 2-3 minutes. Transfer to a bowl. The consistency should be quite wet and easily spreadable – if it’s a bit too firm, add a splash of water. Keep in the fridge until needed.

Heat your oven to the hottest it can possibly go, with a baking stone on a tray inside to warm up (or heat your pizza oven – aiming to get it to 450°C). Mix the red onion, parsley and sumac together in a large bowl and squeeze over a little lemon juice from the wedges.

Dust a work surface with semolina or flour and stretch out a dough ball, then spread an even layer of the lamb mixture all over the top, leaving the edge exposed. Top with some strips of red pepper, then cook for 8-12 minutes in the oven or 2-3 minutes in a pizza oven.

Pipe, spoon or drizzle the yogurt on top of the flatbread, then add a pile of the onion salad and serve with lemon wedges. Cook the rest of the flatbreads in the same way.

Recipe courtesy of delicious magazine

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