Lamb and cheese pide

An exotic dish perfect for entertaining
Cath Muscat




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.


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.


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.


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.


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.


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


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.



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