Lamb and Pepper Pide
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt
- 30 mlExtra virgin olive oil
- 400 gGround lamb
- 1 pcOnion (finely diced)
- 1 pcRed bell pepper (finely diced)
- 2 pcRound tomato (seeded and crushed)
- 2 pcGarlic (minced)
- 1 tspCumin ground
- 1 tspPaprika powder
- 1 pcHot chili pepper (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 20 gUnsalted butter (melted)
- 1 tbspTomato paste
Method
A thin, crispy boat-shaped dough filled with juicy, spiced minced lamb. The aroma of baked bread and grilled meat fills the kitchen.
- 1
Mix the flour, crumbled yeast, water, and salt. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl. Incorporate the olive oil at the end of kneading.
- 2
Cover with a damp cloth. Let rise in a warm place until the dough doubles in volume. It should be soft and puffy to the touch.
- 3
Sauté the sliced onion and pepper. Add the minced lamb. Sear over high heat to brown the meat without it releasing water. Add the garlic, diced tomatoes, tomato paste, and spices. Reduce until the filling coats the back of a spoon.
- 4
Divide the dough into four. Roll out into long ovals. Place the filling in the center, leaving a border. Fold the edges inward and pinch the ends to form a point.
- 5
Bake at 220°C. The crust should be golden and crispy. Upon removal, brush the edges with melted butter for shine.
Frequently asked questions
How do you get this dish right?
- Preheat your baking tray in the oven to get an instantly seared and crispy bread base.
- If the filling is too watery, reduce it further: excess moisture will make the dough soggy.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a hot oven for 5 minutes to restore the crunch.
