Spicy Lamb and Aubergine Pide

Pide is a Turkish and Middle-Eastern flatbread, similar to a pizza. Get your whole family involved in making their own pides before you sit down to eat
Spicy Lamb and Aubergine Pide
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Spicy Lamb and Aubergine Pide
April 28, 2020
Preparation Time 40 minutes (plus proofing time)
Cooking Time 45 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the dough

400g white bread flour
¼ tsp spinneysFOOD Salt, to taste
1 tsp instant yeast
1 tsp spinneysFOOD Unrefined Raw Sugar
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
350ml lukewarm spinneysFOOD Bottled Drinking Water

For the lamb and aubergine filling

2 medium aubergines, cut into 1cm cubes
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
500g spinneysFOOD Free Range Lamb Mince
2 leeks, finely chopped
1½ tsp spinneysFOOD Cumin Seeds
1½ tsp dried chilli flakes
1½ tbsp baharat spice mix
1 tsp spinneysFOOD Fine Cinnamon
2 garlic cloves, crushed
1 x 400g tin spinneysFOOD Chopped Tomatoes
spinneysFOOD Salt, to taste
spinneysFOOD Fine Pepper, to taste
1 bunch spinneysFOOD Fresh Mint, roughly chopped

To serve

Yoghurt
spinneysFOOD Fresh Pomegranate Jewels

METHOD

  • 1

    To make the dough, add the flour and salt in a large bowl and mix well.

  • 2

    Mix the yeast, sugar, olive oil with the water and leave for a minute or so.

  • 3

    Create a hole in the middle of the flour and gradually add the liquid, mixing until you have a dough.

  • 4

    Tip the dough onto a floured surface. Knead for a few minutes until the dough is springy.

  • 5

    Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size.

  • 6

    Transfer it onto a floured chopping board and knead again to knock back.

  • 7

    To make the filling, heat a griddle pan and chargrill the aubergine in batches until charred and soft.

  • 8

    Heat the olive oil in a large saucepan and fry the lamb mince in small batches until deep brown then remove and set aside.

  • 9

    Add more olive oil to the pot and sauté the leeks on a low heat for 5 minutes. Add in the spices and garlic and fry for a further few minutes.

  • 10

    Add in the aubergine, tomatoes, mince and simmer for 15 minutes. Season well then add the mint.

  • 11

    Preheat the oven to 200°C, gas mark 6.

  • 12

    Divide the dough into 4 equal portions, then roll them out into long oval shapes.

  • 13

    Pinch the dough at each end to make a boat shape.

  • 14

    Spoon the filling onto the central part of each pide, leaving a space around the edge. Then fold the edges up and over the filling a little.

  • 15

    Lightly oil a large baking tray and carefully transfer each pide onto it.

  • 16

    Bake for 15 minutes, until the crust is cooked and a little golden.

  • 17

    Remove from the oven, allow the pides to cool a little before serving topped with the yoghurt and pomegranate jewels.

ALSO TRY

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