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Gluten-Free Lamb Pide – a delicious Turkish pizza!
Lamb pide (pronounced pee-dae and known as kiymali pide in Turkey) is a boat-shaped flatbread baked with a spiced minced lamb topping.
The dough used to make pide is similar to pizza dough, in fact, pide is also known as a Turkish pizza when toppings are added.
What spice is used in the lamb mince filling?
The lamb mince absorbs the aromatic spices beautifully, especially when using Ras el Hanout, a traditional spice originating from Morocco and used extensively in many dishes. Traditionally, this spice blend is not used in Turkey, but looking closely at the list of spices typically used in pide, they are very similar to what’s already in Ras el Hanout. If you prefer to make your own blend, follow my homemade recipe using easy-to-find spices.
What is pomegranate molasses?
A luscious dark and concentrated syrup made from the juice of sour (not sweet) pomegranates, adding an intriguing sweet-and-sour flavour to many Middle Eastern and Turkish dishes.
Pomegranate molasses is an important ingredient to add to this recipe, so if you are buying it for the first time, you should be able to find a bottle at most international supermarkets or specifically, Middle Eastern or Turkish supermarkets. It is also possible to find it online on Amazon.
How do you remove the seeds from fresh pomegranate?
It is tempting to grab a spoon and scoop out the seeds, but this will also pull out the flesh as well as some unripe sour seeds. A more brutal, but very rewarding way, is to repeatedly smack the back of the fruit over a large bowl using a rolling pin. The ripe seeds will happily dislodge into the bowl, leaving the unwanted parts behind. Make sure to wear plastic gloves and an apron, plus have a wiping-up cloth on stand-by as the seeds stain slightly if left to set. A good location to do this is at the kitchen sink.
This is a relatively quick dish (after the dough has risen) to make as a snack or even as mini pides to be served as finger food at parties. Baked lamb pide freeze very well, making them a great backup to have as a snack or when planning your next party.
Gluten-Free Lamb Pide
- 600 g store-bought or homemade gluten-free self-raising flour
- 3 tsp psyllium husk powder
- 100 ml warm water
- 300 g Greek or thick yoghurt
- 1 tsp salt
- 3 tsp dried yeast
- 2 tsp runny honey
LAMB MINCE FILLING
- 300 g lamb mince
- 2 medium white onions, chopped finely
- 2 garlic cloves, minced
- 2 tsp store-bought or homemade Ras El Hanout spice
- ½ tsp dried mint
- ½ tsp cinnamon powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp cornflour Known as cornflour in the UK and corn or maize starch in the USA
- 1 tbsp pomegranate molasses
- 1 tbsp pine nuts
- 2 tbsp fresh coriander or mint leaves, to garnish
- 2 tbsp fresh pomegranate seeds, whole
- 1 lemon, cut into wedges
- 50 ml Greek or plain yoghurt, to serve on the side
Preparing the dough
- Mix the yeast, honey and half of the warm water in a jug. Cover and set aside for 10 minutes in a warm area.
- Either in a food processor or a medium bowl, mix the flour, yoghurt, salt together with the yeast mixture.
- Add the remaining warm water to form a soft dough. Add less or more water as needed
- Cover and leave to rise in a warm area for two hours.
LAMB MINCE FILLING
- Gather and measure all the lamb mince filling ingredients.
- In a medium pan, fry the onions for 3 minutes over medium heat.
- Add the lamb, garlic and all the dry seasonings. Fry the lamb mixture for 5 minutes or until it no longer appears pink. Don’t overcook the lamb mince as it will cook further in the oven with the pide.
- Add the cornflour and mix well for 2 minutes. This will absorb any lamb juices and oil.
Assembling & Baking the Pide
- Preheat the oven to 230°C/450°F.
- Place a large, un-greased baking tray in the middle rack to heat up.
- Place the dough on a baking paper and either stretch & flatten the dough or use a rolling pin to form two long oblong shapes, approximately 1cm thick. Use your fingers to make points at both ends, similar to a boat shape.
- Transfer the shaped dough by lifting the baking paper and placing it on a pre-heated large baking tray.
- Working quickly, spread the lamb mixture over the top of the dough leaving a 5cm border. Drizzle the pomegranate molasses and sprinkle the pine nuts over the lamb mince. Tip: push the pine nuts into the mince to keep them from over-toasting in the oven.
- Bring up the dough border towards the lamb filling to create a crust, pinching along the way with slightly wet hands to make a rustic pattern.
- Brush the dough crust with olive oil and sprinkle some salt on the crust.
- Bake for 10 to 15 minutes on the middle shelf until they are a nice golden brown.
- Garnish the lamb Pide with fresh coriander or mint leaves and pomegranate seeds. Serve immediately with some plain yoghurt & a wedge of lemon on the side.
- Keeps for 2 days
- Best eaten warm
- Suitable for freezing once baked and cool. Wrap individually in plastic wrap and foil.
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