Sumac-spiced lamb pides

Sumac-spiced lamb pides

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus rising and proving
  • More effort
  • Makes 4

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

  • Freezable
Nutrition: per pide
NutrientUnit
kcal814
fat28g
saturates10g
carbs96g
sugars4g
fibre3g
protein36g
salt1.2g
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Ingredients

For the dough

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)

Method

  • STEP 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.)

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
SUMAC

A brick-red spice, is made from sumac berries. Its tart, lemony flavour is popular in Turkish and many other Middle Eastern cuisines- sprinkle over houmous, pilafs and salads, as well as meat and fish dishes.

POMEGRANATE MOLASSES

The concentrated juice from pomegranates. It has a sweet and sharp flavour, similar to aged balsamic vinegar. You can make your own by boiling pomegranate juice until syrupy. Use in dressings, marinades and sauces.

Goes well with

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    Rating: 5 out of 5.5 ratings
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