Combine the above ingredients – it’ll be very wet. Cover with a damp tea towel or cling wrap and let it sit for 2 hours at room temperature until doubled in size.

In the bowl of a stand mixer, combine the old dough, water, neutral oil and salt and mix with your hands or a spatula until roughly combined.

Fit the mixer with the paddle attachment and add half the flour to the wet mixture, then mix on low until incorporated.

Add the remaining flour and mix again – then cover the bowl and let it rest for 20 minutes to allow the flour to rehydrate.

Switch to the dough hook attachment and knead the dough of medium speed until the dough is pulling away from the sides of the bowl and feel springy and smooth – around 3-4 minutes.

Use a wet hand or a spatula to reposition the dough into the centre of the bowl, pulling the edges around tightly to roughly form a ball. Cover with cling wrap and rest for 2-3 hours or until doubled in volume.

You can also place the dough into the fridge overnight – removing and allowing a couple of hours for the dough to come to temperature before portioning into balls.

Combine all of the ingredients besides the mince in a food processor and blitz until you have a sort of paste.

Place the mince in a large bowl, and pour over the tomato mixture. Use your hand to squeeze it all together until completely incorporated. Cover and refrigerate until ready to use.

Once the dough has doubled in volume, knock back some of the air by punching the dough. Tip the dough out onto a work surface and portion into 16x 100g pieces.

Roll each piece into a ball by stretching the left and right sides out and folding them to the centre, and repeating with the bottom and top sides facing you. Flip the piece of dough over so the seams are touching the table, then cup your palm around the dough and move your hand in a circle – causing friction between your palm and the table to tighten the dough into a ball.

Place the balls onto a lightly oiled baking tray, very lightly brush the tops of the balls with oil and cover with cling wrap. Allow a final proof of about 1 hour or until the balls have puffed up.

Preheat the oven to as hot as it will go (for me that’s, 250c fan forced / 270c) and place a baking tray in there for you to cook the lahmajun on.

Lightly dust your work surface with flour, place a dough ball in front of you and use your fingertips to gently pat the dough into a flat round. Then use a rolling pin to roll the dough into a very thin circle, about 25cm in diameter and just 0.5cm thick. Place this onto a sheet of parchment paper on a chopping board or another tray that you can use to launch the lahmajun into the oven.

Top the dough with 2-3 tbsp of the meat mixture, using the back of a spoon to gently spread this out evenly over the surface of the dough – you don’t want this coverage to be too thick as it needs to cook quickly.

Then in one motion, quickly shuffle the parchment paper onto the preheated baking tray, and cook for around 6-8 minutes until the topping is cooked and the edges are slightly browned.

While one lahmajun is baking, start preparing the next one as you will need to make one at a time – a labour of love!!

Place the cooked lahmajun onto a serving tray, stacking them as you cook them – you can cover loosely with alfoil to keep them warm.

Serve with lemon slices and fresh mint, or any sort of salad topping you like. Growing up we would simply squeeze over lemon juice and roll the lahmajun up, eating like a wrap. Now that I’m older, I do like to fill my lahmajun with herbs and salad, depending what I have around.

Lahmajun are a great dish to make in advance, given how labour intensive it is. You can freeze them (separate each lajmajun with parchment, and store stacked in a ziplock), or store them in the fridge for a few days. To reheat, wrap in alfoil and place in a moderate oven – 160c fan or 180c – for 15 minutes or until warmed through.