- half a 500g pack bread mix - or make your own (see below)
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g lean minced lamb
- 1 garlic clove, crushed
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tsp ground coriander
- 2 tbsp natural yogurt
- 2 tbsp pine nut
- handful mint, chopped (or use a sprinkling of dried)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the dough
- 250g strong white flour
- ½ tsp salt
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 tsp easy blend yeast from a 7g sachet
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 150ml warm water
Heat oven to 220C/fan 200C/gas 7. Make the bread mix following pack instructions, then divide into two and roll out into large ovals. Transfer to a large, floured baking sheet.
In a bowl, combine the onion, lamb, garlic, spices and yogurt, and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.
FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.