1 batch of dough 300g minced lamb 1 small red onion 2 fresh plum tomatoes1/4 large bunch of parsley ½ a medium red onion 1 fresh green chilli 1 clove of garlic, peeled, green sprout removed 1 tsp cumin seeds 1 tsp ground coriander 1 tsp sumac (if you have some) a pinch of Turkish chilli, or fresh red chilli finely chopped (optional)

On a large board, chop all of the topping ingredients together to make a smooth mush (or pulse-chop in a blender, but it won’t work quite so well). Season well with salt. Preheat the oven to its hottest setting (about C/ F/Gas 8-9) and put a pizza stone or a heavy flat tray into the oven to get really hot. Roll your dough into eight rounds, about half a centimetre thick, on a well-floured surface. Spread the lamb mix thinly on top of the dough. Now you have to transfer the discs of floppy dough onto the hot stone/tray in the oven. I tend to use the base of a tart shell or something flat and thin to slip under the dough, then slide it straight onto the hot tray. Bake for about five minutes. It should be bubbly and s lightly brown at the edges. Remove from the oven and sprinkle with the chilli.

C.E.I.P. EL PARQUE RIVAS VACIAMADRID 6th