Turkish Pide with Spiced Lamb and Tomato Topping

A soft oval bread, pide is often stuffed or used as a pizza base - Paul Hollywood tops his pide with minced lamb and makes a delicious Turkish pizza...
By Paul Hollywood
Turkish Pide with Spiced Lamb and Tomato Topping
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 25 minutes plus 2 hrs rising
  • Effort: easy

Ingredients

For the dough

  • 20 g fresh yeast
  • 1 tsp sugar
  • 280 ml water
  • 50 ml natural yogurt
  • 30 ml olive oil
  • 2 tsp salt
  • 500 g strong bread flour

For the topping

  • 1 tsp butter
  • 350 g minced lamb
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp tomato purée
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 pinches strands saffron
  • 1 pinches ground cinnamon
  • 1 x 400 g canned chopped tomatoes
  • 1/2 tsp clear honey
  • 3 dried apricots, chopped
  • salt and black pepper

To serve

  • 1 tbsp chopped coriander leaves
  • 1 tsp sesame seeds
  • Greek yogurt

Method

1. Combine the yeast, sugar, water and 25g of the yogurt in a large mixing bowl. Leave to stand for a few minutes.

2. Stir in the olive oil and salt and mix in the flour. USing your hands, combine everything until it becomes a soft dough. Knead until elastic - this should take about 10 minutes. If the dough feels a little sticky, dust your hands with a little more flour while kneading.

3. Place the dough in a lightly oiled bowl and cover tightly with plastic wrap. Leave to rise until double its size - about 1-2 hours.

4. Preheat the oven to 220C/gas 7 and lightly oil two baking trays.

5. Once risen, knock the air out of the dough and divide into 5 balls. Cover loosely with plastic wrap and leave the dough to rest for a further 10 minutes.

6. Roll each portion of dough out to an oval of about 15-20cm, and transfer to the baking trays. Make indentations with your fingertips over the dough, and brush with the remaining yogurt. Bake for 12-15 minutes, until the breads are golden.

7. For the topping, heat the butter in a frying pan, over a medium heat, and fry the lamb until brown. Add the onion and garlic and cook until softened - about 5 minutes. Stir in the tomato puree, ginger, coriander, saffron, cinnamon and a little seasoning. Add the chopped tomatoes and cook for a further 10 minutes.

8. Stir in the honey and apricots and warm through.

9. Pile this mixture onto the cooked 'pizza' bases. Bake in a hot oven for 3-5 minutes, until heated through. Garnish with chopped coriander and sesame seeds, and accompany with yogurt.




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