• 3 rounds Lebanese bread
• 300g lamb mince
• 1 clove garlic, crushed
• 1 1/2 Tbsp tomato paste
• 1 tsp sumac
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Sea-salt flakes and freshly ground black pepper, to season
• 3 Tbsp extra virgin olive oil
• 1 small red onion, thinly sliced
• 1/2 cup mint leaves
• 1/2 cup flat-leaf parsley leaves
• Hummus, to serve
• Greek-style yoghurt, to serve
• Lemon wedges, to serve
Preheat oven to 250C. Line 3 oven trays with baking paper and put a bread round on each.
Put mince, garlic, tomato paste, sumac, cinnamon and cumin in a large bowl and mix with a wooden spoon until well combined. Season with salt and pepper.
Brush borders of bread rounds with 1 Tbsp oil, then spoon mixture evenly onto each one. Spread mixture over bread with the back of a spoon, leaving a 1cm border.
Bake for 5 minutes or until lamb has browned and is cooked through.
Drizzle with remaining oil and scatter with red onion and mint and parsley leaves. Spoon a dollop of hummus in centre of each. Cut into slices and serve with yoghurt and lemon wedges.