4 1/2 cups all purpose flour
1 1/2 tsp salt
1 Tbs active dry yeast
1 1/2 Tbs olive oil
1-1 1/4 cup water, warmed to 30 C
2 garlic cloves
1 green pepper
1 red pepper
1/4 cup fresh parsley
500 g ground lamb (85% lean)
1 Tbs olive oil
1 1/2 tsp tomato paste
1 tsp paprika
1/2-1 tsp red pepper flakes
1 1/4 tsp salt
1/4 tsp black pepper
1 lemon, cut into wedges
1 onion, sliced
Mix the flour and yeast in a medium bowl. Add salt and mix well.
Add oil and mix until well distributed.
Add 3/4 cup water and mix well. Continue adding a little water at a time until the dough starts to come together.
Turn the dough out onto the counter and knead until soft and supple, about 3-5 minutes.
Cover with a damp tea towel or cling wrap and let rest for 30 minutes to an hour.
Process the peppers, onion, tomato, garlic and parsley in the food processor in batches. Once finely pureed, transfer to a fine mesh sieve, placed over a bowl. Lightly strain to remove excess juice, reserving the juice.
Place the vegetable puree in a large bowl, along with the raw ground meat, olive oil, tomato paste, paprika, red pepper flakes (according to heat preference), salt and pepper. Mix well until a soft paste forms.
If the mixture looks dry, add a splash of the reserved vegetable juice.
Cover the mixture and let flavours develop for 30 minutes.
Near the end of the dough’s resting time, preheat oven to 200-300 C.
On a lightly floured surface, with a rolling pin, flatten the doughy into an oval roughly about 30 cm long x 15 cm wide.
Spread the filling with your hands to cover the entire piece of dough, pressing it into the dough. The topping shouldn’t fall off when you move the base.
Transfer the topped pieces of dough into the oven and bake for roughly 9-11 minutes, until the edges start to turn golden brown.
Once baked transfer to a serving board or plate.
Top with fresh parsley, onion and lemon slices.