Lahm-ib-ajeen

My vegetarian interpretation of a popular middle eastern dish, usually made with minced lamb on a bread dough base. The translates literall to meat on pastry! 

 For the base:

 rub 150 g of sunflower spread into 300 g Spelt flour (or plain wheat flour), then add a table spoon of water to bind the dough together.

 For the topping: 

fry one medium diced onionin a little olive oil

Then add 300 g of quorn mince

2 tbs of tomatoe puree

1 tin of drained and squeezed chopped tomatoes (make them as dry as possible)

juice of one lemon

1 tsp of mild curry poweder

fresh or dried parsley to taste. 

salt and peppr to taste

 Roll out the pastry and cut into 10 cm diameter circles

spread enough quorn topping to cover the pastry

Bake in a hot oven for 10-12 min

Eat hot or cold