Ingredients
Turkish Pide
- 2 tsp dried instant yeast
- 0.5 tsp caster sugar
- 250 g water
- 450 g baker's flour, plus extra to dust
- 1 tsp sea salt
- 40 g olive oil
- 40 g natural greek yoghurt, plus extra to serve
- 1 egg, lightly beaten, to brush
- sesame seeds
Chilli Pesto
- 50 g Parmesan cheese, cut into cubes
- 1 clove garlic, peeled
- 1 red capsicum, quartered and desseded
- 1 bird's eye chillies, deseeded, desseded if preferred
- 2 tbsp pine nuts
- 50 g sundried tomatoes
- 2 tomatoes, halved and deseeded
- 20 g olive oil
- sea salt, to taste
- Freshly ground black pepper, to taste
Spiced Lamb
- 1/2 bunch parsley, leaves only
- 1 brown onion, halved
- 1 clove garlic
- 20 g olive oil
- 1/4 tsp cayenne pepper
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1 tbsp dried mint
- 500 grams lamb mince
- 2 tomatoes, roughly chopped
- 1/2 tbsp TM vegetable stock concentrate
- 80 g pine nuts
- 250 g plain yoghurt
- mint leaves, to garnish
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I'm cooking this todayRecipe's preparation
Place baking paper onto two large baking trays and set aside.
Place yeast, sugar and water into mixing bowl and warm 1 min/37°C/speed 1.
Add flour, salt, oil and yoghurt and mix 6 sec/speed 6, then knead 1.5/
"Closed lid" /
"Dough mode" .Preheat oven to 220°C.
Transfer dough onto ThermoMat or a lightly floured surface and work into a ball. Wrap in the ThermoMat or place into a bowl and cover with a tea towel. Leave to prove in a warm, dry place for 30 minutes. Clean and dry mixing bowl.
Divide into two equal portions and shape into two 15 x 50cm rectangles, brush with egg wash and sprinkle with sesame seeds.
Place onto prepared baking trays and bake for 12 minutes or until lightly golden. Set aside.
Place Parmesan and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add capsicum, chilli, pine nuts, sundried tomatoes, tomatoes, oil, salt and pepper and pulse 2-3 times 1 sec//Turbo, or until a chunky consistency is achieved. Spread pesto evenly on top of both reserved pides, leaving a 2cm border around the edge of each pide, and set aside.
Place parsley, onion and garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.
Add oil, cayenne pepper, cumin, cinnamon, allspice and dried mint and saute 3 min/Varoma/speed 1.
Add lamb and saute 3 min/Varoma/speed 1.
Add tomatoes and stock and cook 7 min/100°C/speed 2. Season to taste then spread lamb mix on top of the chilli pesto on the reserved pides, maintaining a 2cm border around the edge of each pide. Top with pine nuts, and return to the oven to bake for 12 minutes.
Allow to cool for five minutes then transfer to large serving platters or chopping boards, top with extra yoghurt and mint and slice to serve.
Pide
Chilli Pesto
Spiced Lamb
Tip
Middle Eastern lamb pide is also delicious with a sprinkle of sumac just before serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I
This was delicious! I didn't add the chilli, as I don't like hot, spicy foods. On advice from comments I had read before making it, I left enough time to drain the pesto & the lamb. I am glad I did, as quite a lot of liquid came out, that probably would have made it go soggy. My oven trays were not large enough to fit the dough rolled out in two parts, so I divided the dough into four instead. As a lot of other comments read, it is very time-consuming, but the way it tasted in the end made it worth the effort.
Great dish! Both mince and pesto were watery. Drained the pesto and used a little cornflour to thicken the mince. My kids loved it! Thanks for sharing!
Family and guests loved this! Thank you.
Absolutely delicious! I used fresh mint rather than dried; both the pesto and mince needed to be drained. I used about 80% of the dough to make smaller sized pides that would fit on my trays. I made the leftover into some rolls. Served with some Haloumi and a squeeze of lemon.
Yummo a hit with the family as a 'pizzadinner.
This is awesome! I fed it to a crowd of 15 big eaters and I did 1.5 times the recipe...but they would probably have eaten 2x. Everyone complimented me on it. I also did the pesto and the lamb the day before, drained both before adding to freshly made bases. It was lovely. Going to do it again tomorrow night as we have more friends in. Thanks so much for sharing it!
Delicious but very time consuming. My in-laws were impressed. Thanks
Really tasty, thank you! My mince had a lot of liquid. Is this ok or any tips to make it better?
The BEST!!!! YUM!!! I will be making this again and again...can't get enough!!! Thanks for a great recipe.
Took me ages to get through this recipe but the end results were amazing. Our guests were impressed and rolled out the door with food comas.
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