Rick Stein shows how to make lahmacun, a Turkish spicy lamb flatbread on Saturday Kitchen.

The ingredients are:

For the flat breads: 350g plain flour, plus extra for dusting, 1 tsp salt, 2 tsp easy-blend yeast, 250ml warm water and 2 tbsp extra virgin olive oil.

For the topping: 500g lean lamb mince, 2 x green peppers, seeds removed, 2 x red peppers, seeds removed, 2 x garlic cloves, 4 x tbsp tomato puree, 1/2 red onion, finely sliced, 2 x tbsp sumac, plus extra for sprinkling, 2 x tbsp smoked hot paprika (or pimenton), plus extra for sprinkling, Dried chilli flakes, Large bunch of flat leaf parsley, Salt and pepper, Strained yoghurt (optional).