Ingredients
Spiced lamb
1 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
3 garlic cloves, crushed
850g lamb mince
3 tsp Arabic seven spice or baharat
2 tsp ground cumin
Salt and cracked black pepper, for seasoning
2 tbsp lemon juice
1 tbsp tomato paste
1 large tomato, finely chopped
1 cup grated mozzarella
100g crumbled feta
Dried chilli flakes, for serving
Coriander leaves, for serving
Lemon wedges, for serving
Greek yoghurt, for serving
Pide
2½ cups plain flour, plus extra for dusting
1 tsp sea salt flakes
7g sachet dried yeast
1 tsp caster sugar
1 egg, beaten
¼ cup olive oil, plus extra for brushing
⅔ cup warm water
Method
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To make pide, sift flour into a bowl. Stir in salt, yeast and sugar. Make a well in centre. Add egg, oil and water. Stir with a wooden spoon to form a dough. Turn dough out onto a floured surface. Knead for 10 minutes until smooth, elastic and no longer sticky.
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Put dough in a lightly oiled bowl. Cover with plastic wrap and leave in a warm place to prove for 2 hours or until doubled in size.
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Meanwhile, to make spiced lamb, heat oil in a large non-stick frying pan over a medium-high heat. Add onion and garlic, then cook, stirring, for 2 minutes.
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Tear mince into small pieces and add to pan. Add seven spice and cumin. Season well. Cook, stirring and breaking up mince, for 8-10 minutes, until brown but not dry. Add juice, tomato paste and tomato and cook, stirring, for a further 3 minutes. Set aside.
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Preheat oven to 220°C. Punch down dough using your fist. Transfer from bowl to a lightly floured surface and knead briefly until just smooth. Cut into 4 even pieces. On a floured surface, roll out 1 piece at a time to form 35cm x 18cm oval shapes.
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Dust a large oven tray with flour. Place 2 dough pieces on tray. Divide mince into 4. Spread 1 portion onto 1 dough piece, leaving a 3cm border. Sprinkle over ¼ of each of the mozzarella and feta. Fold dough over sides and ends of mince, then twist and pinch ends
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Brush dough with oil. Repeat with other dough piece. Bake for 15-18 minutes or until golden. Repeat with remaining dough pieces and mince. Sprinkle pides with chilli flakes and coriander leaves and serve with lemon wedges and yoghurt.
