4 tomatoes400 g tomatoes, rinsed and finely chopped
1medium onion 125 gpeeled and finely chopped
1green pepper 150 grinsed and finely chopped
1small bunch of flat-leaf parsley30 g, leaves rinsed, drained and finely chopped
¼teaspooncrushed dried mint
2small garlic clovescrushed
5drops of Tabasco or to taste
For the dough: Mix the dry ingredients in a large bowl. Add the oil and water and mix well until the dough gathers into a ball, adding a little extra flour if it is sticky or a drizzle of water if dry. Knead for about 5 minutes until smooth and pliable. Cover with a clean kitchen towel and let rest in a warm place for at least 2 hours.
For the topping: Combine all of the ingredients in a large bowl a few minutes before starting working your dough. You don’t want the tomatoes to lose water, do you?
Line 3 to 4 baking sheets with parchment paper. Divide the dough into 2 equal parts. Roll out half of the dough on a lightly floured surface to 2 mm thickness. Cut out the dough into rounds using a 10-cm round-shaped pastry cutter. Place circles on the sheet; press your fingers lightly onto the dough and spread with 1-heaped tablespoonful of the topping. Repeat procedure.
Preheat oven (220°C, 425°F). Bake on second lower for about 20-25 minutes. Serve hot or lukewarm with Lebanese pickles.