Lamb Pide
A Middle-Eastern inspired spice paste forms the flavour base for this lamb flatbread, infusing garlic, mint, parsley and plenty of warming spices. Perfect sharing dinner for any night of the week...
Ingredients
130 g warm milk
40 g warm water
2 Tbsp olive oil
340 g plain flour
7 g instant yeast
1 tsp sugar
2 tsp fine sea salt
For greasing the bowl
1 Tbsp olive oil
For the lamb mixture
150 g onion, peeled, roughly chopped
2 garlic cloves, peeled, roughly chopped
10 g fresh mint, destalked
10 g fresh parsley, destalked
1.5 Tbsp tomato purée
1.5 tsp ground coriander
1.5 tsp smoked paprika
1.5 tsp ground cumin
0.5 tsp ground black pepper
1 tsp fine sea salt
2 Tbsp water
1 Tbsp olive oil
300 g lamb mince, broken up
To garnish
150 g natural yoghurt
5 g fresh parsley, destalked, roughly chopped
5 g fresh mint, destalked, roughly chopped
50 g pomegranate seeds
Instructions
STEP 1/5
Making the dough
Fit the Dough Tool
Add milk, water and olive oil into a jug and stir to combine
Add flour, yeast, sugar and salt into the appliance bowl
While the machine is running, pour in the milk mixture – 1 minute, speed 2
STEP 2/5
Place the dough on a lightly floured work surface and knead until smooth for 5 minutes
Grease a medium bowl with 1 Tbsp of olive oil and place the dough in the bowl
Cover with plastic wrap and prove until doubled in size for 1 hour
STEP 3/5
Clean the appliance bowl and fit the Knife Blade
Add onion, garlic, mint, parsley, tomato purée, coriander, paprika, cumin, pepper, salt, water and olive oil into the appliance bowl
Mix – 30 seconds, speed 2
Then add lamb mince
Mix – 30 seconds, speed 2
STEP 4/5
Line a large baking tray with parchment paper
Place the dough on a lightly floured work surface and flatten with your hands
Using a rolling pin, roll the dough into a 60 cm long oval, about 30 cm wide at the centre
Place the shaped dough on the baking tray
Spread the lamb mixture onto the dough, leaving a 5 cm border around the edges
Brush the edges with water and fold the sides in, pressing to seal and create a crust around the lamb mixture
Cover with a kitchen towel and let rest for 20 minutes
STEP 5/5
Preheat the oven to 220ºC
Place the baking tray in the oven and bake for 20 minutes, 220ºC
Remove from the oven and let cool for 5 minutes
Drizzle with yoghurt, sprinkle with parsley, mint and pomegranate seeds
Serve
Lamb Pide
A Middle-Eastern inspired spice paste forms the flavour base for this lamb flatbread, infusing garlic, mint, parsley and plenty of warming spices. Perfect sharing dinner for any night of the week...
Ingredients
130 g warm milk
40 g warm water
2 Tbsp olive oil
340 g plain flour
7 g instant yeast
1 tsp sugar
2 tsp fine sea salt
For greasing the bowl
1 Tbsp olive oil
For the lamb mixture
150 g onion, peeled, roughly chopped
2 garlic cloves, peeled, roughly chopped
10 g fresh mint, destalked
10 g fresh parsley, destalked
1.5 Tbsp tomato purée
1.5 tsp ground coriander
1.5 tsp smoked paprika
1.5 tsp ground cumin
0.5 tsp ground black pepper
1 tsp fine sea salt
2 Tbsp water
1 Tbsp olive oil
300 g lamb mince, broken up
To garnish
150 g natural yoghurt
5 g fresh parsley, destalked, roughly chopped
5 g fresh mint, destalked, roughly chopped
50 g pomegranate seeds
Instructions
STEP 1/5
Making the dough
Fit the Dough Tool
Add milk, water and olive oil into a jug and stir to combine
Add flour, yeast, sugar and salt into the appliance bowl
While the machine is running, pour in the milk mixture – 1 minute, speed 2
STEP 2/5
Place the dough on a lightly floured work surface and knead until smooth for 5 minutes
Grease a medium bowl with 1 Tbsp of olive oil and place the dough in the bowl
Cover with plastic wrap and prove until doubled in size for 1 hour
STEP 3/5
Clean the appliance bowl and fit the Knife Blade
Add onion, garlic, mint, parsley, tomato purée, coriander, paprika, cumin, pepper, salt, water and olive oil into the appliance bowl
Mix – 30 seconds, speed 2
Then add lamb mince
Mix – 30 seconds, speed 2
STEP 4/5
Line a large baking tray with parchment paper
Place the dough on a lightly floured work surface and flatten with your hands
Using a rolling pin, roll the dough into a 60 cm long oval, about 30 cm wide at the centre
Place the shaped dough on the baking tray
Spread the lamb mixture onto the dough, leaving a 5 cm border around the edges
Brush the edges with water and fold the sides in, pressing to seal and create a crust around the lamb mixture
Cover with a kitchen towel and let rest for 20 minutes
STEP 5/5
Preheat the oven to 220ºC
Place the baking tray in the oven and bake for 20 minutes, 220ºC
Remove from the oven and let cool for 5 minutes
Drizzle with yoghurt, sprinkle with parsley, mint and pomegranate seeds
Serve