1. Heat the olive oil in a frying pan over a medium heat and fry the pepper and whites of the spring onions for 4-5 minutes until softening. Add the cumin seeds, cinnamon, paprika and garlic, and fry for 2 minutes more until fragrant.
2. Add the lamb and tomato puree and fry for 2 minutes, then add the water and fry for another 2-3 minutes until the water has reduced and the mixture is thick. Season well, then stir through most of the spring onion greens and the parsley and set aside.
3. Heat the grill to high. Put the flour and yoghurt in a mixing bowl with a large pinch of salt, and stir together into a ragged dough. Lightly dust your hands with flour, then knead the dough for a couple of minutes until it’s smoother and pliable. Tip out onto a lightly floured surface, then roll into a thin round, about 30cm diameter – it needs to fit in the base of your frying pan.
4. Put the pan over a high heat and allow it to warm up for a minute, then carefully transfer the bread dough to it and cook on the highest heat for 3-4 minutes, or until the base is crisp with dark brown patches on it. Spread the lamb mixture all over the top, then transfer to the grill for 4-5 minutes, until the crust is also golden and crisp.
5. Once cooked, drizzle with the tahini, extra yoghurt and a little extra virgin olive oil, then scatter with sesame seeds, the remaining parsley and spring onions and the sumac if using. Squeeze over the lemon wedges to taste, then serve immediately.
See more Easter leftover recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
