Treat your guests to a spicy lunch they'll never forget.
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.
Place in an oiled bowl to rise (until about double in size)
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.
Add pine nuts and salt and tomato mix – combine and set aside to cool.
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.
Fold up edges, and crimp together tips to hold a boat shape. Bake for about 12-15 minutes until golden brown and fully cooked.
Garnish with crumbled feta cheese, lemon peel, onion, coriander leaves, pine nuts, tomatoes, pomegranate seeds and salt/pepper.
This recipe has not been edited or tested by the Bake Off Food Department.
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