Turkish Style Lamb Pide Recipes

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.

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!