Fatayer bi Semsem

• Bread dough, as for lahma bi ajeen with 500 g (1 lb) flour
• 120<

Divide the dough into 20 small lumps and flatten them out, or roll out thinly on to a floured board and cut into 8-cm (3-inch) rounds with a pastry cutter. Place on greased oven sheets or trays. Mix the rest of the ingredients into a paste and spread over the top of the rounds. Bake in a moderate oven (180°C/350°F/Mark