Laham ajeen

Filling

 * 500 g (1 lb 2 oz) minced lamb
 * 2 medium onions, finely chopped
 * 100 ml (3½ fl oz) natural yoghurt
 * 2 teaspoons tahini
 * 1 tablespoon vinegar
 * 1 tablespoon salt
 * pinch of black pepper
 * ½ tablespoon garam masala
 * 3 large tomatoes, finely chopped and seeded
 * 1 tablespoon oil

Dough

 * 500 g (1 lb 2 oz) plain flour
 * 100 ml (3½ fl oz) natural yogurt
 * 150 ml (¼ pint) olive oil
 * 2 teaspoons dry yeast
 * 1 teaspoon salt

Dough

 * 1) soak the yeast in warm water (250°F)
 * 2) mix the salt and flour, push to the side of the bowl- add yoghurt in the olive oil
 * 3) kneed the bowl for 15 minutes
 * 4) brush olive oil over the dough and leave it in a warm place covered in a cloth

Filling

 * 1) heat 1 tablespoon of oil in large frying pan and fry onions.
 * 2) mix in the tahini, vinegar and yoghurt
 * 3) mix in the spices and tomatoes
 * 4) Roll dough into a circle
 * 5) Place filling on top
 * 6) Bake at 425°F for 12 – 15 minutes until cooked.
 * 7) Serve hot or cold.