Lamb Turkish Pide Pizza Recipes

LAMB TURKISH PIDE PIZZA

Steps:

• If Kneading by HandPlace all the ingredients into a large mixing bowl, holding back some of the water. With a clean dry hand, mix the ingredients together in the bowl adding a little more water if necessary, to bring everything together.Next, tip the dough onto a lightly floured bench, gather the dough together, and start kneading. Press the heel of you palms into the dough, pushing and stretching the dough away from you, then rolling the dough back on itself toward you. Repeat this action for about 5 - 1o minutes or until the dough looks smooth and soft. If necessary, lightly dust the bench with flour and scrape any stuck bits of dough from the bench back into the dough as you work.When kneaded place the dough into a large bowl, tightly cover with plastic food, place in a warm area for 1-2 hours or until it has doubled in size.If Using A Bread MakerPlace all the ingredients for the dough to the basket of the bread mixer. Set the bread machine to the dough cycle. After a minute or two check the dough. Keep the dough in the bread machine until it completes its full cycle where the dough will double in size.If Using a Stand MixerPlace all the ingredients into the bowl of a stand mixer, holding back some of the water. Attach the dough hook, start the machine and knead on low speed for about 1 minute to combine all the ingredients, stopping the mixer once or twice to scrape down the sides of the bowl.Increase the speed to medium and knead for about 5 - 10 minutes. While kneading the dough, if it looks dry add some of the reserved water if needed. When the dough is smooth and soft, remove the bowl from the stand mixer and tightly cover with plastic food wrap. Place in a warm area for 1-2 hours or until it has doubled in size.
• Heat 1 tablespoon oil in a frying pan over medium/high heat and fry the onions until soft but not golden - this will take about 5 minutes.
• Turn down the heat slightly add the garlic and cook and stir for on minute.
• Turn the heat to low, add the cinnamon, cumin and cayenne, fry for about 1 minute or until fragrant, being careful not to burn the spices. Note: If after adding the spices and the pan looks dry add a splash of water, doing this will still allow the spices to release their flavour without burning.
• Add the tomato paste, turn the heat back to medium and cook while stirring for about 1 minute.
• Add the lamb mince and cook for about 10 minutes, use a spatula or wooden spoon to break the mince into small piece as it cooks.
• Then add the crushed tomatoes and continue to cook uncovered for another 15 minutes, or until the mixture becomes quite dry.Optional: At this point of cooking most of the fat would have rendered off from the meat. To make it a healthier dish some of the excess fat can be removed. To do this push the meat to one side of the pan, then tilt the pan slightly so the meat sits at the top allowing the fat to slide down to the opposite side. Using several layers of absorbent paper, blot up as much fat as you can.
• Remove from the heat and mix in half of the nuts and 2 tablespoons of chopped fresh coriander. Taste for salt and season to your liking.
• Allow the mixture to come to room temperature before assembling the pizza.
• Preheat the oven to 200°C(390°F). Cut 8 pieces of baking paper into 20 x 14 cm rectangles
• Turn the dough out onto a lightly floured surface and divide into 8 equal portions.
• Take 1 piece of dough and roll it into an oval shape about 18 x 12 cm (7x5 inches) in size. Transferring the dough to one of the cut pieces of baking paper. Repeat with the remaining dough.
• Divide the lamb mixture into 8 and spread evenly over the dough, leaving about a 2cm (0.78 inch) boarder all around. Sprinkle with the remaining nuts. Brush the edges with oil.
• Width wise pinch the each of the ends together, then use your palms to bring the sides of the dough up and over the filling. Carefully lift each of the pizzas with the baking paper and transfer to a baking tray.
• Evenly divide and sprinkle the remaining nuts over the pizzas, then bake for about 15 - 20 minutes or until cooked.
• Sprinkle with chopped coriander and serve with a dollop of Greek yogurt.

SUMAC-SPICED LAMB PIDES

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.

LAMB AND EGGPLANT PIDE

Steps:

• Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
• Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
• Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.