Sumac-Spiced Lamb Pide

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.

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Into the oven on lined baking trays (they won’t both fit on the baking stone…) Down to 200C fan, for 15 minutes.

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Serve with leftover courgette & butter bean mix.

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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…

 

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