The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27082/spided-lamb-pide

LifestyleFOOD.com.au

Treat your guests to a spicy lunch they'll never forget. 

Ingredients

  • Pide dough

  • 600g plain flour

  • 150g semolina flour

  • 5ml caster sugar

  • 5ml salt

  • 10g instant yeast

  • 480ml warm water

  • Lamb filling

  • 60ml olive oil

  • Coriander roots, finely chopped

  • 6 garlic cloves, minced

  • 300g cherry tomatoes, quartered

  • 2 red onions, chopped finely

  • 3/4 preserved lemon peel, finely chopped

  • 60ml zaatar

  • 60ml sumac

  • 900g minced lamb

  • 20ml salt flakes

  • 80g pine nuts, toasted

  • Garnish

  • Semolina

  • Olive oil

  • 200g soft feta cheese

  • 1/2 preserved lemon peel, finely sliced

  • 100 cherry tomatoes, quartered

  • Red onion, finely sliced

  • Coriander leaves, shredded

  • 100g pine nuts, toasted

  • 1 pomegranate, seeds removed for garnish

  • Black pepper

  • Sea salt flakes

Method

  • 1.

    For the dough, combine and mix dry ingredients in stand mixer (with dough hook) Add water, then knead at a medium speed for about 10 minutes until dough is smooth and supple.

  • 2.

    Place in an oiled bowl to rise (until about double in size)

  • 3.

    For the lamb, preheat oven to 230C. Fry off onion, coriander root and garlic until soft. Add tomatoes, spices and lemon, then cook for a few minutes – set aside. In same pan, brown lamb in some oil.

  • 4.

    Add pine nuts and salt and tomato mix – combine and set aside to cool.

  • 5.

    For the pides, spray 3 trays with olive oil, then sprinkle with semolina flour. Divide dough into 12 even balls – shape each ball into a long oval shape (about 10x20cm). Place about 3 or 4 ovals on each tray – divide filing between boats.

  • 6.

    Fold up edges, and crimp together tips to hold a boat shape. Bake for about 12-15 minutes until golden brown and fully cooked.

  • 7.

    Garnish with crumbled feta cheese, lemon peel, onion, coriander leaves, pine nuts, tomatoes, pomegranate seeds and salt/pepper.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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