Entertaining

Lamb pides

Name: Lamb pide recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil; 300g eggplant; 500g lamb mince; 20.00 ml ground cumin; 200g pizza cheese; 1 large egg, at room temperature, lightly whisked; 1 red onion, thinly sliced; 3 tsp sumac; 20.00 ml pomegranate molasses; 20.00 ml red wine vinegar; 125g punnet mixed cherry tomatoes, sliced; Coriander leaves, to serve; 350ml lukewarm water; 2 tsp dried yeast; 2 tsp caster sugar; 600g plain flour; 20.00 ml extra virgin olive oil

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by Tracey Pattison

Delicious Team

May 23, 2024

This lamb pide recipe is just the thing you need when you're entertaining or looking for something to bring to your next social gathering. Aromatic, juicy lamb mince is wrapped in warm parcels of pide dough (which you have a very easy recipe for) making the ultimate savoury snack in cool weather. Once you make this recipe, you'll never go back.

2 tbs extra virgin olive oil
1 (300g) small eggplant, cut into 1cm pieces
500g lamb mince
1 tbs ground cumin
2 cups (200g) grated pizza cheese blend (we used a mix of mozzarella, parmesan and cheddar)
1 large egg, at room temperature, lightly whisked
1 red onion, thinly sliced
3 tsp sumac
1 tbs pomegranate molasses
1 tbs red wine vinegar
125g punnet mixed cherry tomatoes, sliced
Coriander leaves, to serve

Pide dough

350ml lukewarm water
2 tsp dried yeast
2 tsp caster sugar
4 cups (600g) plain flour
1 tbs extra virgin olive oil

Method

1.

For the pide dough, place the lukewarm water, yeast and sugar in a large jug and whisk until yeast and sugar dissolve. Cover with a tea towel and stand in a warm place for 10 minutes, or until frothy.
2.

Place 1 tsp fine salt in a stand mixer fitted with the dough hook attachment, then add flour on top. Pour over the frothy yeast mixture, then the oil. Knead on low speed until combined, then increase speed to medium-high and knead for 8 minutes or until dough is very soft to touch. Transfer dough to a large bowl. Cover with a piece of baking paper, then plastic wrap. Set aside in a warm place for 1 hour 30 minutes or until dough doubles in size.
3.

Meanwhile, heat the 2 tbs oil in a large non-stick frypan over high heat. Add the eggplant. Cook, stirring frequently, for 5 minutes or until golden on all sides and tender. Transfer to a small heatproof bowl. Season, then set aside at room temperature.
4.

Reheat same pan over high heat. Add the mince. Cook, stirring constantly to break mince up into small pieces, for 8 minutes until golden and cooked. Add cumin and season with salt flakes. Cook, stirring constantly, for 1 minute until fragrant and mince mixture is dry. Remove pan from heat and set aside, uncovered, at room temperature.
5.

Preheat oven to 220°C/200°C fan-forced. Line two large baking trays with baking paper.
6.

Scrape dough out onto a lightly floured surface and divide into six equal portions. Lightly dust tops of dough with extra flour, then, using a floured rolling pin, roll each portion out to a 24cm-long oval, 15cm-wide at centre and 4-5mm thickness all over. Transfer three dough ovals to each of the prepared trays.
7.

Sprinkle cheese evenly over each pide, leaving a 2cm border around the edge. Spoon over mince mixture, then top with eggplant. Fold up the dough border, pushing down on top of the filling to hold in place, then pinch and twist ends of the oval to secure shape tightly. Brush dough with the whisked egg.
8.

Bake for 25 minutes, swapping trays around on the shelves halfway during cooking, until crust is glossy and deep golden around edges and crisply cooked underneath. Remove from the oven. Stand for 5 minutes on trays to rest.
9.

Meanwhile, place onion, sumac, pomegranate molasses and vinegar in a medium bowl. Season and toss to combine. Set aside at room temperature for 15 minutes, tossing occasionally, until onion softens and a dressing forms.
10.

Top warm pides with onion mixture and dressing from bowl, then sprinkle with cherry tomatoes and coriander leaves. Serve warm, cut into large sections.