LAHMACUN (TURKISH MEAT PIZZA)

500 g (1 lb 2 oz) onions, finely chopped
4 tablespoons sunflower oil
750 g (1 3/4 lb) ripe tomatoes, peeled and chopped, or 400 g (14 oz)
tin peeled tomatoes
750 g (1 3/4 lb) lean minced lamb or beef
4 tablespoons tomato puree
salt
pepper
juice of 1/2 lemon
bunch of parsley, finely chopped
good pinch of cayenne, or 1 small chilli, finely chopped
50 g (2 oz) pine-nuts, toasted (optional)

Make the pizza dough and leave to rise twice.

Meanwhile fry the onions in 3 tablespoons of oil until soft but
not golden. Add the tomatoes and cook until the sauce is thick
and the liquid has disappeared.

Preheat the oven to 230 C/450 :F/gas mark 8.

Put the raw meat in a bowl with all the topping ingredients including
the tomato mixture and work well into a paste with your hands.
Knead the dough again for a few minutes and divide into 3. Roll
each out as thinly as possible on a floured surface with a floured
rolling pin and ease on to 3 oiled baking sheets about 35 x 40 cm
(14 x 16 in).

Spread a thick layer of meat mixture on each sheet of dough. Let
them rest for 10 minutes and bake for 10 - 15 minutes or until the
mixture has cooked and the dough is brown around the edges. Cut
into squares.

Note : A quick and easy lahmacun can be made with the same filling
on bought, opened-out pita bread.

Variation : Adding 1 tablespoon of tamarind paste and 1 teaspoon
of sugar to the fried onion lends a delicious sweet and sour flavour.

Serves 12 or more.