Ingredients
1 cup lukewarm milk
1 sachet (7g) dried yeast
1 tsp caster sugar
21/2 cups plain bread flour
1 tsp sea-salt flakes
1 Tbsp olive oil
1/3 cup red pepper relish
1 free-range egg, beaten
2 Tbsp sesame seeds
Greek yoghurt and coriander leaves, to serve
FILLING
1 Tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, chopped
500g lamb mince
1 Tbsp tomato paste
2 Tbsp zaatar (Middle Eastern herb and spice mix)
2 tsp ground cumin
2 tomatoes, diced
1/4 cup chopped flat-leaf parsley leaves
Finely grated zest of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
Method
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In a jug, combine milk, yeast and sugar. Set aside in a warm place for 5 minutes, until foamy. Put flour and salt in a large bowl and make a well in centre. Add yeast mixture and oil. Using a flat-bladed knife, mix to a dough. Knead on a lightly floured surface for 10 minutes, until smooth and elastic. Place in a greased bowl, cover and set aside in a warm place for 1 hour, until doubled in size.
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Meanwhile, for filling, heat oil in a large frying pan on medium. Cook onion and garlic for 4-5 minutes, until tender. Add lamb; cook for 4-5 minutes, until browned, breaking up lumps. Add tomato paste and spices, and cook, stirring, for 1 minute. Stir in tomatoes, parsley and zest. Season. Cool.
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Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.
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Punch down dough and knead for 1 minute on a floured surface. Divide into 4 and roll each quarter out to a 12 x 22cm rectangle. Place pieces on trays.
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Leaving 2cm borders, spread 1 tablespoon relish on each piece. Top with filling. Pinch long edges in, twist, then press up into a boat shape, leaving centres open. Brush pastry edges with egg and sprinkle with sesame seeds.
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Bake for 15-20 minutes, until golden. Drizzle with yoghurt and sprinkle with coriander. Serve.