Pide is basically Turkish pizza, which we first discovered at our excellent local kebab house FS2.
I found this recipe initially in the BBC Food Bakes & Cakes Spring 2014 magazine special, but it’s also online.
For the bread I’m going to use my Sodo Sourdough, and basically do the same as I did for pitas last week, but add a tbsp of sugar and 2 tbsp of olive oil as is used in the pide recipe.
For the filling:
- 1 onion, chopped
- 4 garlic cloves, crushed
- 250g lean lamb mince
- 1 tbsp cumin
- 2 tsp sumac, plus extra to serve
- ½ tsp allspice
- small pinch chilli flakes
- 1 tbsp tomato purée
- 2 tomatoes, finely chopped
- 2 tbsp pomegranate molasses
- 50ml water
- 100g feta cheese, crumbled
- 1 tbsp sesame seeds
Fry the 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.
Pre-heat oven to maximum for an hour.
Roll out the dough into ovals, put on the filling and leave a border, then roll up the edges. Sprinkle feta, sesame seeds and sumac over then.
Into the oven on lined baking trays (they won’t both fit on the baking stone…) Down to 200C fan, for 15 minutes.
Serve with leftover courgette & butter bean mix.
And wow – delicious. Very different from the ones the local place sells: they’re much more pizza like. But the flavours in this were right up our street: big spicy flavours, combined with sweetness from the molasses, on a rich bread base. Mmm…