Cheat's Lahmacun

Preheat the oven to 220°C. Trim and peel the onions. Thinly slice one and roughly chop the other. Wash the thinly sliced onion under cold water to remove any harsh taste. Set aside. Pick ¾ of the parsley leaves, saving the stalks.

Bring a large pot of water to a boil, carefully drop in the eggs and cook for 9 minutes. Then remove and rinse under cold water. Once cool enough to handle, peel.

Peel the garlic, deseed and trim the pepper, then roughly chop. Add the roughly chopped onion, pepper and garlic into a food processor with the remaining whole parsley and the extra stalks. Pulse until minced, then transfer to a sieve set over a bowl. Squeeze as much liquid out of the veggies as possible. Discard the liquid, then add the veggies into the bowl with the lamb mince, tomato paste, pul biber and ½ tsp salt. Using your hands, thoroughly mix the ingredients together.

Evenly share the lamb mixture onto the khobez or wraps and spread into an even layer to the edges. Place the lahmacun in the oven and bake for 3-4 mins until fully cooked through. Transfer the lahmacuns to a plate, stack them and cover.

Cut the tomatoes in half, remove the seeds with a teaspoon and the chop.

Meanwhile, trim and thinly slice the pickled chillies. Transfer to a bowl and toss with the thinly sliced onions, parsley leaves, sumac, a drizzle of olive oil and a splash of pickled chilli brine. Wedge the lemons.

Top each lahmacun with the spicy sumac onion salad. Squeeze over some lemon juice, roll up and eat as a wrap.