Stevie Parle's lahmacun recipes - Telegraph These look like pizza, taste pretty much like pizza and are fantastically easy to make. Perfect for a casual outdoor snack or a summer party. But while pizza is Italian, these are Turkish, and go by the name "lahmacun." If I have people round I make one every few minutes, customising them as I go; and we eat standing up, slice by slice. Trust me, you can get through a lot, especially if they're accompanied by cold beer and fine weather. The most common lahmacun is the lamb one given here. It's really very delicious, one of the easiest on which to overindulge. I like to chop the meat together with the onions, tomatoes and all the other bits with a mezzaluna (a curved blade with a handle on each end), or a big knife. You're after a fine, paste-like mixture, coarser than you would get in a blender. You'll need a couple of special Middle Eastern ingredients. Sumac is becoming popular, and supermarkets now carry it. It's a wild berry that is harvested in August, then dried and ground, creating a wonderful zingy, sour powder that is ideal for dressing salads or sprinkling over a roasting chicken. Sumac is blended with wild savory, sesame seeds and salt to make za'atar. This you can sometimes find in the supermarket; if not, buy it online from a retailer such as Steenbergs.co.uk, or Arab shops - or drop by Dock Kitchen and pick some up from me. As with pizza, the key to great lahmacun is high quality dough. Start with a good flour: organic, strong white bread flour is a start. I tend to buy Doves or Shipton Mill flour, as they have great flavour and high gluten content so it's easy to make stretchy, glossy dough. Knead the dough for at least 10 minutes to work the gluten to get that stretchy thing going. Pizza and lahmacun dough are pretty much interchangeable, so if you have a foolproof pizza dough just use that in place of my dough recipe below. But my recipe gives the option of adding semolina, a trick I learnt from a pizza chef - it makes the dough more crispy. The semolina you'd use to make pasta is best. My favourite lahmacun among these is the one with labne and za'atar. Labne is really simple to make - it is simply yogurt, salted and then strained overnight. It lasts for a week in the fridge and is also really delicious on a piece of toast with olive oil. The Dock Kitchen Cookbook: Real Home Cooking From Around the World by Stevie Parle (Quadrille, £25) is available for £16 plus £1.25 p &p from Telegraph Books. Call 0844 871 1515 or go to books.telegraph.co.uk Lahmacun dough recipe Lamb lahmacun Labne and za'atar lahmacun Yogurt and tomato lahmacun Courgette and goat's cheese lahmacun Telegraph subscribers can enjoy succulent two-for-one deals and peppery exclusive perquisites at more than 1,650 restaurants across the country. For more details, and to find a restaurant near you that suits your palate, visit telegraph.co.uk/subscriber, and enter your postcode into our interactive Google map. It couldn't be simpler. Bon appétit!