Lamb pide with parsley and pickled red onion

1. Put the yeast and 1 tsp sugar in a small bowl and add 2 tbsp lukewarm water. Stir together, then set aside for a few minutes, until it starts to froth. Sift the flour and 2 tsp sea salt into a mixing bowl. Make a well in the centre and pour in 2 tbsp oil and the yeast mixture. Combine with your hands, while slowly pouring in 110ml cold water. You should end up with a sticky dough – if it’s too dry, add another 1-2 tsp water. Tip onto a lightly floured work surface and knead for about 10 minutes, until shiny and stretchy. Put in an oiled mixing bowl, cover with a clean tea towel and leave for 1 hour-1 hour 30 minutes to rise.

2. Meanwhile, in a small bowl, mix the vinegar and the remaining ½ tsp sugar and ½ tsp sea salt, until dissolved. Add the sliced onion and stir to cover, then set aside. For the filling, heat the remaining 1 tbsp oil in a large pan and soften the chopped onion with a pinch of salt for 5 minutes over a gentle heat. Add the garlic, cook for 1 minute, then add the cumin and coriander and cook for another minute, until fragrant. Add the mince, turn up the heat and fry for 5 minutes, until browned. Add the sumac and 2 tbsp tomato purée, then season and cook for 5 minutes more. Stir in ½ the parsley and take off the heat.

3. Preheat the oven to 220°C, gas mark 7; put 2 large baking sheets in to heat up. Put the risen dough on a lightly floured work surface and cut in half. Roll out 1 piece very thinly (about 0.2cm) into a long oval shape, the size of one baking sheet. Prick the dough all over with a fork, then transfer to a sheet of baking parchment. Repeat with the other piece of dough.

4. Spread the remaining 2 tbsp tomato purée over each pide, leaving a 1cm gap around the edges, and top with the filling. Fold the edges in on themselves, to make a 0.5cm border. Lightly crimp the border with your finger and thumb, squeezing the two ends together to give a boat shape. Bake for 10-12 minutes, until golden. Serve immediately, with the pickled onion and remaining parsley scattered over the top.