Name: Lamb and tomato pide
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 clove garlic, crushed; 300 gram minced (ground) lamb; 1 teaspoon each ground cinnamon, cumin and smoked paprika; 1/2 teaspoon cayenne pepper; 1 tablespoon coarsely chopped fresh coriander; 1 tomato (150g), diced; Basic pide dough; 7 gram yeast; 1 teaspoon sugar; 2/3 cup (160ml) warm water; 2 tablespoon warm milk; 2 cup (300g) plain (all-purpose) flour; 1 tablespoon olive oil; 1 tablespoon salt

Ingredients

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 clove garlic, crushed

300 gram minced (ground) lamb

1 teaspoon each ground cinnamon, cumin and smoked paprika

1/2 teaspoon cayenne pepper

1 tablespoon coarsely chopped fresh coriander

1 tomato (150g), diced

Basic pide dough

7 gram yeast

1 teaspoon sugar

2/3 cup (160ml) warm water

2 tablespoon warm milk

2 cup (300g) plain (all-purpose) flour

1 tablespoon olive oil

1 tablespoon salt

Method

1.Make basic pide dough. Combine yeast, sugar, the water and milk in jug; stand in warm place until frothy. Place ½ cup of the flour in bowl; whisk in yeast mixture. Cover; stand in warm place 1 hour. Stir in remaining flour, oil and salt. Knead dough on floured surface until smooth. Place in oiled bowl, cover; stand in warm place 1 hour.

2.Preheat oven to 240°C/450°F.

3.Heat oil in frying pan; cook onion and garlic, stirring, until tender. Add lamb and spices; cook until lamb is browned. Stir in coriander; cool.

4.Divide dough into three; roll each to 12cm x 30cm (4¾-inch x 12-inch) rectangle. Spread lamb filling across centre of each piece, leaving 2cm (¾-inch) border. Brush edges with water; fold and press around dough. Fold corners to make oval shape.

5.Heat oven trays 3 minutes, place pide on trays; bake 10 minutes. Sprinkle with tomato; bake 5 minutes. Cut each pide into slices.

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