Sfiha bi Adas (Lentil and Sumac Open Pies)

In a large mixing bowl, combine the flour, yeast, sugar and half the salt. Make a well in the centre and pour in the warm water and olive oil, then mix to a soft dough.

Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.

Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to prove in a warm place until doubled in size, about 1 hour.

Meanwhile, put the red lentils in a small saucepan with the measured water, bring to the boil, then simmer for 15 minutes until tender but still holding their shape. Drain well.

Mix the cooked lentils, chopped onion, tomatoes, tomato paste, pomegranate molasses, sumac, chopped walnuts, aleppo pepper, remaining salt, black pepper and lemon juice together in a bowl until well combined.

Punch down the dough and divide into 12 equal pieces. Roll each into a 10 centimetre round and place on lined baking trays.

Spread a thin layer of the lentil topping over each round, right to the edge, pressing gently so it adheres to the dough.

Bake at 220°C, or 200°C for a fan oven, or gas mark 7, until the pastry is golden and the topping is set, about 15 minutes.

Remove from the oven, scatter with the parsley and serve warm.