"This is our version of the Turkish lahmacun - flatbread topped with spiced minced beef," says Rodney Dunn. "It's worth hunting out the pickled turnips and garlic from Middle Eastern stores - they add great flavour to the dish. If you have mince mixture leftover it also makes great meatballs."
- 250 gm minced beef
- 1 tsp sumac, plus extra to serve
- 1 tsp ground chilli
- 1¼ tbsp olive oil
- 240 gm Greek yoghurt
- 3 cloves pickled garlic, thinly sliced
- 100 gm Lebanese pickled turnips
- Coriander, mint, flat-leaf parsley and thinly sliced spring onion, to serve
- ¼ tbsp dried yeast
- 260 gm bread flour
- 1For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves. Add 220ml warm water and stir to combine, then add flour and stir until a dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Place dough in a lightly oiled bowl, turn to coat, then cover with plastic wrap and leave in a draught-free place until doubled in size (1½-2 hours).
- 2Process minced beef in a food processor until finely chopped. Add sumac, ground chilli, 2 tsp sea salt and 1 tsp freshly ground black pepper and pulse until well combined. Transfer to a bowl, add olive oil and stir to combine.
- 3Preheat oven to 250°C or the highest temperature. On a lightly floured work surface roll out a quarter of the dough to a 26cm-diameter round. Place on an oven tray and bake until just set (2 minutes). Remove and spread with a thin layer of beef mixture, then return to oven until edges are crisp and beef mixture is cooked (15-20 minutes). Dollop with yoghurt, season with extra sumac, scatter with pickles, herbs and spring onion, and serve hot. Repeat with