SUMAC-SPICED LAMB PIDES
These boat-shaped Turkish pizzas are made with homemade dough and topped with spicy minced lamb and feta cheese
Provided by Cassie Best
Categories Lunch, Main course
Time 1h15m
Yield Makes 4
Number Of Ingredients 18
Steps:
- First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300ml warm water. Bring together with your hands or in a tabletop mixer, then knead for 10 mins by hand or 5 mins in a mixer, until soft and elastic. Put the dough in a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 2 hrs or until doubled in size. You can also pop the dough in the fridge and leave to rise overnight. (Take out of the fridge and leave for 1-2 hrs to bring back to room temperature to use.)
- For the topping. Heat the oil in a large frying pan, add onion and cook for a few mins until soft. Add garlic and cook for 1 min more. Add the lamb, increase the heat and fry until starting to brown, about 8 mins. Sprinkle in spices and stir for 1 min, then add purée, tomatoes, pomegranate molasses and seasoning, along with 50ml water. Simmer for 10 mins, stirring now and then - the mince should be sticky rather than saucy. Leave to cool.
- Dust 2 large baking sheets and the work surface with semolina. Knock any air bubbles out of the dough, then tip onto work surface and divide into 4. Working with 1 piece at a time - keeping remaining dough covered with the oiled cling film - roll into a thin oval shape, roughly 30cm long. Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges. Roll the edges over the filling and pinch the ends together to form a pointy boat shape. Cover with the oiled cling film and leave to prove for 20 mins.
- Heat oven to 220C/200C fan/gas 7. Uncover pides and brush the edges with a little oil. Sprinkle the feta, sesame seeds and a good pinch of sumac over each pide and bake for 15 mins until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like.
Nutrition Facts : Calories 814 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
LAMB AND EGGPLANT PIDE
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it's cooked it becomes an almost-cheesy layer between the meat and dough. If you can't find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Provided by Jessica Battilana
Categories dinner, lunch, snack, breads, appetizer, main course, side dish
Time 1h15m
Yield 12 pide or 6 servings
Number Of Ingredients 23
Steps:
- Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
- Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
- Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.
TURKISH STYLE LAMB PIDE
This dough is the same you get in all the turkish kebab shops, filled with succulent lamb for an easy midweek meal or part of a middle eastern buffet. I will post another recipe for Dukkah - that is sensational to accompany.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make the dough:.
- Soak yeast in 200ml water until dissolved.
- Place flour in large bowl, make well in centre.
- Add dissolved yeast, remaining water, salt and stir to sticky mass.
- Place on highly floured bench and knead using additional flour to form a smoooth pliable dough.
- Rub over with olive oil and place in bowl covered with plastic wrap for 40 minutes.
- To make filling:.
- Heat olive oil in heavt based saucepan, add onions and fry until just brown.
- Add mince and wine breaking any lumps.
- Add diced lamb and sufficient water to cover meat.
- Simmer for 1 1/4 hours until almost soft.
- Add garlic, cumin and paprika and simmer a further 15 minutes.
- Remove from heat, season and cool.
- If too much liquid remains just pour it off.
- To assemble:.
- Preheat oven to 200 degrees celcius.
- Punch down dough.
- Roll out dough into either single serving sizes or one large dough on a baking tray.
- Spread dough with lamb mixture and fold up edge of dough, pinching them to ensure sauce does not run out.
- Bake in oven 15 minutes until browned.
- To serve:.
- Top with dollops of yoghurt and all the fresh herbs sprinkled on top.
- Fantastic!
Nutrition Facts : Calories 2199.1, Fat 94.9, SaturatedFat 37.3, Cholesterol 314.5, Sodium 855.7, Carbohydrate 209.4, Fiber 11.8, Sugar 5.5, Protein 106.5
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