Lamb Pide

By stancec44

From Soframiz

Ingredients

• Filling:
• Spicy Lamb Pide (serves 6). (Yeah, right.)
• 1 tsp. active dry yeast
• 1 Tbsp. honey
• 1 & 1/2 c. all purpose flour
• 3/4 tsp. kosher salt
• 2 Tbsp. olive oil
• 12 oz. ground lamb
• 1 small onion, minced
• 2 tsp. Baharat Spice
• 1 tsp. dried spearmint (I don’t use)
• 1 Tbsp. Maras pepper (try & find in Mid East stores - if not, use a little less red pepper flakes)
• 2 Tbsp. tomato paste
• 2 tsp. Turkish red pepper paste
• 1 clove garlic, finely chopped
• 1 1/2 Tbsp. pomegranate molasses
• 1/4 c. finely chopped green onion, green part only
• 3/4 c. grated kasseri cheese (I used mizthrah if you can’t find kasseri, or gruyere is also a good substitute)
• 1/4 stick unsalted butter, melted

Details

Servings 3
Preparation time 65mins
Cooking time 105mins

Preparation

Step 1

To prepare the dough, combine the water, yeast and honey in the bowl of a stand mixer. Whisk, by hand, to combine. Set aside until foamy, about 5 minutes.

Add the flour, salt and 1 Tbsp. of the olive oil. Using the dough hook, knead on low speed until a smooth dough forms, about 5 minutes. If the dough is a little stiff, you ay need to add an additional 1-2 Tbsp. water.

Remove the dough from the bowl and, using your hands, knead into a smooth ball. Place in a clean, lightly oiled bowl; cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.

Prepare the lab filling while the dough is resting. Place a large skillet over medium heat. Add the lamb, onion, Baharat Spice, mint and Maras pepper and cook until the onion is soft and the lamb is lightly browned, about 8 minutes.

Add the tomato paste, red pepper paste and garlic. Lower the heat and cook until dry, 5-8 minutes. Set aside to cool. After it is cool, add the pomegranate molasses, green onions and Kasseri cheese. The lamb can be prepared up to 3 days in advance and stored in the refrigerator.

Preheat the oven to 400F. Line a baking sheet with parchment paper. Lightly flour a work surface.

Turn the dough onto the prepared surface and pat into a rectangle. Gently roll it into a 15” x 7” rectangle and place on the prepared baking sheet. Use a fork or dough docker to pierce holes all over the surface of the dough; this will help the dough rise evenly around the lamb. Spoon the lamb filling down the c enter of the rectangle, leaving 2” along both sides and 1” at each end. Press the lamb filling so it forms a flat and even layer. Fold each side over the filling (the edges will not meet). Then pinch the ends to seal. Brush lightly with the remaining 1 Tbsp. olive oil. Bake until golden brown, 25-30 minutes.

Remove from oven and immediately brush with the melted butter. Slice into 6 pieces and serve.