I first discovered Lubna’s blog through her Joy of fasting to Feasting event a few Ramadan’s ago, and since then I am hooked on her beautiful creations. I am delighted when Lubna asked me to contribute for her event this month, a clever twist different from the lasts where all bloggers collaborate for guest post this month.
forward to the most, as there is always a table of feast to break the fast with! My food memories one way or another revert back to my childhood days, and this lamb pide is one of the most cherished ones.
your readers will try out these lamb pides.
Turkish Lamb Pides
- 310 g bread flour
- 3 tbsp extra virgin olive oil
- 3/4 tsp salt
- 3 tbsp Greek yogurt
- 1 tsp instant yeast
- 1/4 cup pine nuts
- 1 1/3 cups water or as needed
- 400 g lamb mince
- 2 tbsp ginger-garlic mix
- 100 g chopped tomatoes
- 1 red onion- diced finely
- 1/4 packed cup chopped parsley
- 1 tbsp oregano
- 1 tsp sumac
- 1 tbsp paprika
- 1 tsp za’atar ( alternatively oregano )
- salt and pepper to season
- 2 tbsp extra virgin olive oil
- Mix all the ingredients in a bowl, and add water gradually until soft elastic dough is formed. Bread flour gives the best texture, but alternatively you can also use all purpose flour or whole wheat bread flour.
- Leave the dough to rise over an hour until doubles in size.
- Punch down the air and shape into oval plate. Leave to rise again over 20 minutes and preheat the oven at 200 C.
- In a wok, heat the olive oil. Saute the onions, ginger-garlic mix until fragrant.
- Add in the lamb, pine nuts and tomatoes, followed by spices.
- After around 10 minutes, season with salt, pepper and sprinkle the chopped parsley.