Move over Pizza: we have a new favourite bread based dinner and it’s called Pide!
Originating in Turkey this traditional bread is stretched thin and baked in a scorching hot oven, leaving the outside crisp and golden and the middle, soft and fluffy. During Ramadan this bread is eaten plain, with just a smattering of poppy seeds and sea salt, at the end of a long day of fasting.
Alternatively it can be topped with various different things, similar to an Italian pizza, and sold from kiosks on the bustling streets. We like our Pide with a spiced Lamb topping and a sprinkling of pickled onions. Other great toppings include Halloumi or Feta, Spinach and Egg.
To make this as a weeknight supper, we put the dough on at about 4:30 and leave it to rise for an hour whilst we prepare the filling and any salads or dips we decide to have. By 5:30 I’m shaping the Pide, baking them in a hot and they’re on the table by 6.
For the dough:
- 7g instant dry yeast
- 1 tbsp flour
- 300g flour
- 2 tsp salt
- 100g water
- 30g yoghurt
- 2tbsp olive oil
For the Lamb filling:
- 500g minced Lamb
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 3 tomatoes, finely chopped
- 1 tsp cumin, ground
- 1/2 tsp coriander seeds, ground
- 1/2 tsp cinnamon, ground
- 1/2 tsp sumac
- Salt and pepper to taste
For the pickled onions:
- 100g white wine vinegar
- 100g water
- 50g sugar
- 5g salt
- 5 cloves
- 2 small red onions, sliced
- Make the dough by putting the flour and yeast into the bowl of your stand mixer. Make a well in the centre and pour in the salt, sugar, water, yoghurt and oil.
- Mix on a low speed to combine the ingredients and form a dough.
- Continue mixing on a medium speed for 10 minutes until a smooth and elastic dough has formed,
- Set aside to rise for 1 hour, or until doubled in size.
- To make the pickled onions, combine the water, vinegar, cloves, sugar and salt in a small pan. Bring to a boil whilst stirring to dissolve the salt and sugar,
- Once the liquid has come to a boil, remove from the heat and pour into a bowl. Add the onions, stir and set aside to cool.
- To make the Lamb filling, heat a large skillet with a small amount of oil. Add the onions and cook slowly until they start to caramelise.
- Add to this the Lamb and the ground spices. Turn up the heat to brown the meat.
- Then add the garlic and tomatoes. Add a little water if the mixture looks dry and cook on a low heat for approximately 15 minutes until the tomatoes start to break down.
- Season to taste and set aside to cool while you wait for the dough.
- Preheat your oven to its highest setting, prepare your baking tray by dusting it with flour.
- When the dough is ready, turn it out onto a floured work surface and divide into 4 equal portions.
- Shape each piece of dough into a long oval shape by stretching it with your hands. Place onto the baking sheet and spread the Lamb evenly across each Pide, leaving a 3cm edge all the way around.
- Fold the edge over the Lamb, pinching it at either end to make a point, and pinching all along the edges with your finger and thumb as you would to crimp a pie edge.
- Brush the edge of the Pide with a little olive oil.
- Bake in a hot oven for approximately 10-15 minutes, turning half way to ensure an even colour.
- The Pide are done when the dough has cooked underneath, the lamb is sizzling and the edges are golden.
- Serve immediately with the pickled onions on top.