Due to popular demand I am posting this recipe today.... I had these on Friday night for dinner and posted this picture on Instagram & Facebook. A lot of you were asking for the recipe so here it is. These turned out better than I expected and husband rated them to be pretty good compared to the ones he has tasted at our local turkish restaurant.
So if you can't go out on a Friday night (or any night) becuase of a certain little being needing bedtime, crack open a bottle of wine and whip these little babies up for a night in!
Prep Time: 2 hours
Cook Time: 25 min
Keywords: bake main lamb Turkish fall spring summer winter
Ingredients Makes 4- 6 pides (depending on size)
- 2 x sachets of dried yeast (7g each)
- 1 1/4 cups warm water
- 4 cups strong bread flour or '00' flour
- 1 teaspoon salt
- 6 tbsp olive oil
- 2 teaspoon sugar
- 1 -2 tablespoon olive oil
- 1 medium onions, chopped
- 2 garlic cloves, chopped
- 500g Lamb Mince
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 tsp pepper
- 400g tin chopped tomato
- 1/4 cup fresh curly-leaf parsley, chopped
- 2 tablespoons fresh mint, chopped
- zest of half a lemon
- 1/4 cup of tomato paste
- 1/4 cup pine nuts, toasted
- 1/2 cup feta
- Squeeze lemon juice
- 1 tablespoon fresh mint, chopped
- Drizzle of greek yoghurt
In a bowl place the yeast, sugar, oil and water . Set aside in a warm place for 10 – 15 min until the yeast mixture begins to froth.
In a bowl (or bread mixer bucket) place in this order: salt and then flour
Pour over the frothed yeast mixture and mix until a dough forms. You may need to add a tad more flou.
(*Alternatively set your bread maker to dough setting and press start).
Knead dough on a floured surface for 5 – 10 min until silky and smooth.
Turn your oven on for 40 sec on high and turn off.
Place dough in an oiled bowl, place a tea towel over the top and place the bowl into the warmed oven that has been turned off. (*This creates a warm environment for the dough to rise) Leave in the oven for 1 – 1 ½ hours or until doubled in size.
Remove the dough from the bowl and knead on a floured surface for another 5 min to expel all the air in the dough.
Divide dough into 4-6 pieces depending on the size of the pide you want to make.
Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide).
Transfer the oval dough on the baking paper.For The Filling
In a large fry pan heat the oil.
Add chopped onions along with chopped garlic.
When onions are translucent, add the lamb, cumin, coriander, salt and pepper.
Cook until the meat is brown and a little bit crispy.
Add tomato and lemon zest and cook briefly until water is absorbed and the mixture is no longer runny.
Remove from heat and place into a ceramic dish and cool in the fridge for 30 minutes.
When cool add parsley and 2 tablespoon fresh mint.Assemble
Preheat the oven to 250 degrees celcius and place a pizza stone (at least an hour before) or baking tray (30 min before) to heat up in the oven.
Place a tablespoon of tomato paste on each piece of pide dough and spread evenly leaving a 2 cm border.
Divide the lamb filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape. roll the edges of the dough in slightly to contain the filling.
Top with a sprinkling of pine nuts and a crumble of feta.
Bake for 15-20 minutes until golden brown.
Serve with a squeeze of lemon juice, a sprinkling of fresh mint and a drizzle of greek yoghurt.
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