Lachmajou

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. As