Transcript www.educa.madrid.org

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1 batch of dough
300g minced lamb
1 small red onion
2 fresh plum tomatoes1/4 large bunch of parsley
½ a medium red onion
1 fresh green chilli
1 clove of garlic, peeled, green sprout removed
1 tsp cumin seeds
1 tsp ground coriander
1 tsp sumac (if you have some)
a pinch of Turkish chilli, or fresh red chilli finely chopped
(optional)
• On a large board, chop all of the topping ingredients together to
make a smooth mush (or pulse-chop in a blender, but it won’t work
quite so well). Season well with salt.
• Preheat the oven to its hottest setting (about 230-300C/450475F/Gas 8-9) and put a pizza stone or a heavy flat tray into the
oven to get really hot.
• Roll your dough into eight rounds, about half a centimetre thick, on a
well-floured surface. Spread the lamb mix thinly on top of the dough.
Now you have to transfer the discs of floppy dough onto the hot
stone/tray in the oven. I tend to use the base of a tart shell or
something flat and thin to slip under the dough, then slide it straight
onto the hot tray. Bake for about five minutes. It should be bubbly
and s lightly brown at the edges.
• Remove from the oven and sprinkle with the chilli.
C.E.I.P. EL PARQUE
RIVAS VACIAMADRID
6th