Sumac-spiced lamb pides

Name: Sumac-spiced lamb pides
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 500 grams strong white bread flour; 2 teaspoons (or 1 sachet) fast-action dried yeast; 1 teaspoon golden caster sugar; 2 Tbsps olive oil; 1 Tbsp olive oil, plus extra for brushing; 1 onion, chopped; 2 garlic cloves, crushed; 300 grams lamb mince; 1 Tbsp cumin; 2 teaspoons sumac, plus extra to serve; 1 teaspoons allspice; 1 Tbsp tomato purée; 2 tomatoes, finely chopped; 2 Tbsps pomegranate molasses; 100 grams feta cheese, crumbled; 1 Tbsp sesame seeds

Sumac-spiced lamb pides requires approximately 1 hour and 15 minutes from start to finish. This recipe makes 4 servings with 901 calories, 33g of protein, and 37g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as If you like this recipe, you might also like recipes such as Sumac-Spiced Blackened Salmon, Braised Eggs with Lamb, Tahini, & Sumac, and Sumac Oregano Crusted Lamb Fillet.

Instructions

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.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Sugar

Water

Yeast

Salt

Equipment you will use

Blender

Bowl

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.)

Ingredients you will need

Dough

Pop

Equipment you will use

Bowl

For the topping.

Heat the oil in a large frying pan, add onion and cook for a few mins until soft.

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Onion

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook for 1 min more.

Ingredients you will need

Garlic

Add the lamb, increase the heat and fry until starting to brown, about 8 mins.

Ingredients you will need

Lamb

Sprinkle in spices and stir for 1 min, then add pure, 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.

Ingredients you will need

Pomegranate Molasses

Seasoning

Tomato

Spices

Ground Meat

Water

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

Ingredients you will need

Semolina

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Dough

Roll

Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges.

Ingredients you will need

Dough

Ground Meat

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Roll

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven