Lamb sfiha recipe
 This Syrian-inspired flatbread is topped with gently spiced lamb or beef and finished with lemon zest, red onion and fresh parsley – perfect for a sociable lunch or casual dinner. 250g/9oz strong white flour, plus extra for dusting1 tsp fast-action dried yeast½ tsp caster sugar1 tsp salt1 tbsp olive oil 250g/9oz strong white flour, plus extra for dusting 1 tsp fast-action dried yeast ½ tsp caster sugar 1 tsp salt 1 tbsp olive oil 1 tbsp olive oil2 tbsp tomato purée1 tsp Aleppo pepper (pul biber)1 tsp ground cumin½ tsp ground cinnamon1 small onion, very finely chopped½ green or red pepper, very finely chopped2 garlic cloves, crushed or grated1 small bunch parsley, finely chopped250g/9oz lean beef or lamb mince1 lemon, zest only1 small red onion, finely slicedsalt and freshly ground black pepper 1 tbsp olive oil 2 tbsp tomato purée 1 tsp Aleppo pepper (pul biber) 1 tsp ground cumin ½ tsp ground cinnamon 1 small onion, very finely chopped ½ green or red pepper, very finely chopped 2 garlic cloves, crushed or grated 1 small bunch parsley, finely chopped 250g/9oz lean beef or lamb mince 1 lemon, zest only 1 small red onion, finely sliced salt and freshly ground black pepper 1 lemon, cut into wedgesgood pinch sumac 1 lemon, cut into wedges good pinch sumac Method To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough.Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen.To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat.To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Mix the red onion with the olive oil, then scatter over the top. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays.To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough. To make the dough, put the flour, yeast and sugar in a bowl and mix well. Add the salt, olive oil and up to 150ml/5fl oz tepid water, mixing until you have a slightly sticky dough. Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen. Turn out onto a floured work surface and knead until smooth and elastic. Return to the bowl and cover with a damp tea towel. Leave in a warm draught-free place for about an hour until well risen. To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. To make the topping, put the olive oil, tomato purée and spices into a bowl with a generous amount of salt and pepper. Mix to combine, then stir in the onion, pepper, garlic, half the parsley and the beef or lamb and mix again. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat. Preheat the oven to 220C/200C Fan/Gas 7. Place two large baking trays in the oven to preheat. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. To assemble, cut the dough into four equal pieces. Roll or stretch out each piece of dough on a floured surface, making it as thin as you can and aiming for a diameter of 20–25cm/8–10in. Place each one on a piece of baking paper. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Divide the topping into four and sprinkle evenly over each flatbread. Sprinkle over the lemon zest. Mix the red onion with the olive oil, then scatter over the top. Mix the red onion with the olive oil, then scatter over the top. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays. Carefully slide each sfiha on its baking paper onto a hot baking tray. Bake for 7–10 minutes, until the dough is crisp around the edges and the topping is cooked through. You might need to cook them in two batches, depending on the size of your baking trays. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. To serve, sprinkle with sumac, reserved parsley and lemon wedges on the side. Recipe tips The trick is to not let the topping clump together. Sprinkle it over the dough, breaking up any clumps.