Laham bil Ajeen

Method

Mix flour, yeast, salt and olive oil with warm water to form a soft dough, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1-2 hours until doubled in size. Meanwhile, heat oil in a pan and fry the onions until soft, add the minced lamb and cook until browned, then stir in tomatoes, cumin, pepper, chilli and fresh herbs, cooking until the mixture is dry, about 10 minutes. Divide the dough into 12 equal pieces and roll each into a thin oval about 15cm long. Spread 2 tablespoons of filling onto each dough piece, fold the edges inward to seal partially, leaving some filling visible on top. Place on oiled baking trays and prove for 30 minutes. Bake at 200°C for 15-18 minutes until golden and cooked through.