Recipe

Lamb and tomato pide

Pide is a Turkish-style pizza, usually stuffed with a spiced lamb filling.

Nov 30, 1975 1:00pm
  • 1 hr cooking
  • Serves 8
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Ingredients

Lamb and tomato pide
  • 1 tablespoon olive oil
  • 1布朗洋葱(150克)、切碎的细
  • 1 clove garlic, crushed
  • 300克minced (ground) lamb
  • 1 teaspoon each ground cinnamon, cumin and smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon coarsely chopped fresh coriander
  • 1 tomato (150g), diced
Basic pide dough
  • 7 gram yeast
  • 1 teaspoon sugar
  • 2/3 cup (160ml) warm water
  • 2 tablespoon warm milk
  • 2 cup (300g) plain (all-purpose) flour
  • 1 tablespoon olive oil
  • 1 tablespoon salt

Method

Lamb and tomato pide
  • 1
    Make basic pide dough. Combine yeast, sugar, the water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.
  • 2
    Preheat oven to 240°C/450°F.
  • 3
    Heat oil in frying pan; cook onion and garlic, stirring, until tender. Add lamb and spices; cook until lamb is browned. Stir in coriander; cool.
  • 4
    Divide dough into three; roll each to 12cm x 30cm (4¾-inch x 12-inch) rectangle. Spread lamb filling across centre of each piece, leaving 2cm (¾-inch) border. Brush edges with water; fold and press around dough. Fold corners to make oval shape.
  • 5
    Heat oven trays 3 minutes, place pide on trays; bake 10 minutes. Sprinkle with tomato; bake 5 minutes. Cut each pide into slices.

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