This is very Middle-Eastern and versatile: like a small pizza, topped with a fairly dry lamb, onion and parsley mixture, baked and then splashed with lemon juice and chilli oil. You could also add a couple of chopped red chillies to the lamb sauté, although I prefer to let people add as much as they like — and my children have it without. This makes 14: you could serve two as a light lunch with a salad; one would do as an antipasto. Or serve them alongside some other Middle-Eastern meze. Ask your butcher to mince the lamb for you or you can do it in the blender. Some people simply mix together the topping ingredients and put this uncooked onto the rolled-out dough that is going to be baked in the oven anyway.
Crumble the yeast into a bowl, sprinkle with the sugar and add
To make the topping, heat the olive oil in a saucepan and gently sauté the onion to soften it. Add the lamb, cinnamon and most of the parsley. Season with salt and pepper. Cook until any moisture from the lamb has evaporated and the meat is lightly golden, breaking up any clusters with a wooden spoon. Remove from the heat and stir in the tomato.
Knock down the dough by punching out all the air to bring it back to its original size. Divide the dough into 14 balls, keeping them covered so they don’t dry out. On a lightly floured surface, roll out the dough balls to
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