Lahmucan (Turkish Lamb Pizza)

To make the dough combine the sugar and ½ cup of lukewarm water in a bowl and sprinkle the yeast on top. Set aside for 8 minutes or until foamy. Then add another 1½ cups of lukewarm water.

Combine the flour and salt in a bowl and add the yeast mixture and stir until a coarse dough is formed. Knead for 5 minutes on a lightly floured surface, until the dough is smooth and elastic. Put into a lightly oiled bowl, turning to coat, cover with clingfilm and set aside in a warm place for 1 hour (until dough has doubled in size). The dough can be made with half yoghurt and half water if you like.

In the meantime make your topping. Place the lamb onto a big chopping board. Place all of the other ingredients on top of the lamb and chop and mix until it all forms a smooth paste. It should be smooth and sticky and well combined.

Pre-heat the oven to 220ºC. Line 2 trays with baking paper. Knock back the dough on a lightly floured work surface and divide it into 12 balls. Roll out each ball into approximately a 25cm X 14cm oval. Spread each oval with the lamb mixture leaving a 1cm border around the edge.

Gently transfer the lahmacun to the trays and bake in batches for 8-10minutes, or until the dough is golden and crisp. If you want to you can serve the lahmacun with a dollop of yoghurt on top, a sprinkling of chilli flakes and a squeeze of fresh lemon!