Lahmacun
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	g
Minced Lamb	g
Red Onion
Garlic Clove
Tomato Paste	tbsp
Kosher Salt	tsp
Ground Cinnamon	tsp
All Spices	tsp
Red Pepper Flakes	tsp
Pine Nuts	tbsp
Tahini Paste	tbsp
Lemon Juice	tbsp
Handful Fresh Parsley
Salt & Pepper to taste
Olive Oil
Cucumber Tomato Salad
Cucumber
Cherry Tomatoes	g
Red Onion
Olive Oil	tbsp
Lemon Juice	tbsp
Handful Fresh Parsley
Salt & Pepper to taste

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. In a pan over medium high heat, drizzle some olive oil. Add the onion and garlic and cook for 2 minutes or until fragrant.
6. Add tomato paste, salt, ground cinnamon, all spices, red chili flakes and stir for 1 minute.
7. Remove from heat and set aside to cool down.
8. In a big bowl, combine the minced lamb, cooked onion mix and parsley. Mix well with your hands.
9. Preheat oven to 200 °C and prepare a baking sheet with parchment paper. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
10. Spread the tahini paste and spread the meat mixture evenly on the dough, so it covers the whole base.
11. Scatter over the pine nuts and place in the oven for 15-20 minutes until golden brown.
12. To make the salad, slice the cucumber and onion, half the cherry tomatoes and chop the parsley.
13. Mix all ingredients in a big bowl and add lemon juice, olive oil and season with salt and pepper.
14. Stir gently and set aside.
15. Once the pizza is done, spoon the salad on top and drizzle some fresh lemon juice.

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