Name: Lamb, tomato and capsicum pide
Prep time: 95 min
Cook time: 30 min
Total time: 125 min
Yield: 4
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

A flatbread with filling – usually spiced mince and veg – pide is traditional Turkish pizza.

Looking for more delicious mince recipes?

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

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.

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.

Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper.

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.

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.

Bake for 15-20 minutes, until golden. Drizzle with yoghurt and sprinkle with coriander. Serve.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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