Simon Rimmer served up a tasty summer lamb lahmachun on Sunday Brunch.
The ingredients for dough are: 300g flour, 1 sachet dried yeast (7g), 150ml full fat milk, 1 egg, 50ml olive oil and 1 tsp salt.
For the filling: 300g lamb mince, 25g Turkish chilli paste, Handful of chopped parsley and mint, 1 grated onion and 2 chopped toms.
For the salad: Sliced red onion, Tomatoes, Radish, Parsley, Mint, Green chilli – Dressed with olive oil, lemon and sumac for dusting.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.