Stranger Foods

TurkishSumac-spiced lamb pides

Serves 4 | Prep 45 mins | Cook 30 mins

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

Source: www.bbcgoodfood.com

Ingredients

Metric

Imperial

x0.5

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

Instructions

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First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300 ml warm water. Bring together with your hands or in a tabletop mixer, then knead for by hand or 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 more. Add the lamb, increase the heat and fry until starting to brown, about . Sprinkle in spices and stir for , then add puree, tomatoes, pomegranate molasses and seasoning, along with 50 ml water. Simmer for , 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 .
Heat oven to 200°C/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 until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like.

Nutrition

Per Serving	% Daily Value
Calories 814 kcal	40.7%
Total Fat 28 g	35.9%
Saturated Fat 10 g	50.0%
Carbohydrates 96 g	34.9%
Dietary Fibre 3 g	10.7%
Sugars 4 g	8.0%
Protein 36 g	72.0%
Sodium 1.2 g	52.2%

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