SUMAC-SPICED LAMB PIDES

Sumac-spiced lamb pides image

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

Provided by Cassie Best

Time 1h15m

Yield Makes 4

Number Of Ingredients 18

Ingredients

500g strong white bread flour
1 ½ tsp (or 1 sachet) fast-action dried yeast
1 tsp golden caster sugar
2 tbsp olive oil
semolina , for rolling
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)

Steps:

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.)
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.
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.
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.

Nutrition Facts : Calories 814 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium