Spice up your usual pizza night, with these Turkish Sumac Spiced Lamb Pides. They are just the thing to do it. Marthinus Strydom
With a host of fresh ingredients like tomato, and onions they’re healthy too. Have yourself a Turkish pizza feast on the table in just over half an hour. These sumac spiced lamb pides are spectacular and a taste you will never forget. Most agree that pide originated in the Samsun area, possibly in the town of Bafra, and that it can be as simple as a sesame seed-sprinkled flat bread. For the traditional Samsun pide, known as kiymali, a filling of lamb, onion and black pepper is enclosed in the dough to make a long, French-stick shape.
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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.)- If you don't have time to make the dough you can use store bought puff pastry.
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.