1. Dried hyssop or thyme, 1/2 cup
  2. Sumac, 1/4 cup
  3. Salt, 1/2 tsp
  4. Parsley (chopped), 1/4
  5. Toasted sesame seeds, 2 tbsp
  1. Yeast, 1 envelope
  2. Sugar, 1/2 tsp
  3. Water, 1 1/2 cup
  4. Flour, 3 cups
  5. Salt, 1/2 tsp
  6. Olive oil, 3 tbsp


From the dough:

Mix in a bowl the yeast with the sugar, salt and the flour. Add the oil and little by little the water, knead until getting an uniform dough.

Cover with kitchen foil and let it rise for 2 hours.

After that time form 2 dics from around 32 cm in diameter and 1 cm thick.

From the Za'tar:

Pre-heat the oven at 180°C and place the sesame seeds in a small pan and toast them for 6 minutes. Combine the hyssop or thyme,sumac, salt, parsley and the sesame seeds and grind into a fine powder in spice mill.

From the topping:

Place the ground lamb in a large frying pan over medium heat. Cook and brake into small piece until browned.

Drain any excess of grease. Add the onion, green pepper and the garlic.

Cook until the onion is translucent, stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cummin and the cayenne.

Simmer for around 5 minutes or until the mixture be thick and smooth. Remove from the heat and let it cool down for using.

Pre-heat the oven at 180°C. Distribute the lamb mixture over the discs previously prepared, lay them on a baking dish (covered with baking paper) and bake them for around 5 minutes.