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Lamb pide with parsley and pickled red onion
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7g sachet easy bake yeast
1½ tsp caster sugar
300g super fine 00 grade pasta flour, plus extra for dusting
2½ tsp fine sea salt
3 tbsp olive oil
180ml apple cider vinegar
2 red onions, 1 thinly sliced, 1 chopped
2 garlic cloves, crushed
1½ tsp ground cumin
1½ tsp ground coriander
500g lamb mince
1 tsp sumac
4 tbsp tomato purée
25g pack flat leaf parsley, roughly chopped
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.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per ½ pide 2805kJ
This recipe was first published in June 2018.