Lahmacun

Method

1. For the dough, mix the flour, salt, yeast and sugar in a medium bowl. Mix the sunflower oil, egg and water in a jug, then stir into the dry ingredients to form a sticky dough. Tip out onto a lightly floured surface and knead for a few minutes until the dough becomes smooth and elastic. Put in a lightly oiled bowl, cover with a tea towel and leave to rise for 1 hour.
2. Meanwhile, put the onion, green pepper, ground spices, chilli, tomato purée and parsley in a food processor and whizz until the veg is finely chopped. Add the meat and plenty of salt and stir to combine (don’t whizz). Set aside.
3. Heat the oven to 200°C/180°C fan/gas 6. Once the dough has risen, punch it down, knead for another minute or so, then divide in half. Roll each piece out to 4mm thick on a well floured surface, keeping the remaining dough covered with a tea towel. Once both are rolled, leave to rise again for 15 minutes, covered with clean tea towels.
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4. When ready, divide the topping between the bases, spreading it to the edges of the dough. Transfer to baking sheets, then bake for 10-15 minutes until the base is blistering and the topping is cooked. Remove from the oven, sprinkle with the sumac and pine nuts, then drizzle over the pomegranate molasses, if using. Serve hot, scattered with cucumber, red onion, tomatoes and extra parsley.