Sumac-spiced lamb pides

Sumac-spiced lamb pides

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(2 ratings)

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Cooking time

Prep: 45 mins Cook: 30 mins plus rising and proving

Skill level

Moderately easy

Servings

Makes 4

These boat-shaped Turkish pizzas are made with homemade dough and topped with spicy minced lamb and feta cheese

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per pide

kcalories
814
protein
36g
carbs
96g
fat
28g
saturates
10g
fibre
3g
sugar
4g
salt
1.2g

Ingredients

For the dough

  • 500g strong white bread flour
  • 1½ tsp (or 1 sachet) fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp olive oil
  • semolina, for rolling

For the topping

  • 1 tbsp olive oil, plus extra for brushing
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 300g lamb mince
  • 1 tbsp cumin
  • 2 tsp sumac, plus extra to serve
  • ½ tsp allspice
  • 1 tbsp tomato purée
  • 2 tomatoes, finely chopped
  • 2 tbsp pomegranate molasses
  • 100g feta cheese, crumbled
  • 1 tbsp sesame seeds
  • salad and pickled Turkish chillies, to serve (optional)

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Method

  1. 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.)
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, September 2013

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Comments

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mother_ship's picture
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Really tasty! I made 8 smaller ones and although I found Sumac in Tescos they didn't have pomegranate molasses so made do with a squeeze of maple syrup.

dashaplatt's picture
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A good recipe as written. Even better, IMHO, with the addition of some red chili flakes and chopped fresh coriander in the filling. I also added 1 tsp of salt to the dough.
I was unable to get the pomegranate molasses so bought a 710 ml bottle of Pom and boiled it down to approximately a 1/2 cup while making the dough and prepping the ingredients for the filling (I'm storing the remainder in the fridge).
And I agree with kirstymack, below, that they are better divided into 8, 4 are HUGE!

evil_angelwings's picture

I made this using vegetarian mince, absolutely delicious!

kirstymack's picture

A yummy lunch with a carrot salad. I made 6 and thought they were still too big so next time I will divide into 8 and use about 400g of lamb.

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