Spicy Lamb Pide
Dough
½ cup warm water
1 teaspoon active dry yeast / 7g fresh yeast
1 tablespoon honey
1 ½ cups breadflour
1 teaspoon salt
2 tablespoons olive oil
Whisk together the water, yeast and honey, if using dry yeast leave it for about 5 minutes before using, if using fresh yeast, you can use it straight away.
Add the flour, salt and 1 tablespoon of the oil to the liquid and knead, either using a stand mixer and a dough hook or by hand. Add more water if necessary. Once the dough is smooth, knead it into a ball and place in a lightly oiled bowl. Cover the bowl with clingfilm or a towel and let the dough rise until doubled in size, generally about an hour.
Filling
12 Ounces minced lamb
1 small onion, finely chopped,
2 teaspoons Baharat spice or Persian 7 spice
1 tsp dried mint
1 tablespoon dried pepper flakes (or chilli flakes to taste)
2 teaspoons red pepper / chilli paste
1 clove of garlic, finely chopped
1 ½ tablespoons pomegranate molasses
¾ cup kasseri cheese (or Gruyere)
1 ounce melted butter
Whilst the dough is resting prepare the filling, fry the lamb, onion, spices, mint and pepper flakes and cook until the onion is soft. Add the tomato and pepper pastes along with the garlic and cook until the mixture is almost dry. Set the meat aside to cool, add the pomegranate molasses and the cheese.
Preheat the oven to 200 deg C (around gas mark 6), and line a baking sheet with baking paper.
Turn the dough onto a floured surface and press it into a rectangle. Gently roll it to about 30 by 15 cm (15/7 inch) and place it on the baking sheet. Spoon the lamb filling down the centre of the dough leaving about 5cm either side and about 3 cm at the top and bottom. Press the lamb so it is flat and fold the edges of the dough over the lamb. Pinch the ends to seal. Brush the dough with the remaining olive oil and bake for about 20/25 minutes until golden brown and the bread dough is cooked.
Remove from the oven and brush with the melted butter.