- 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
- 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
- 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
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//.
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.
Middle Eastern lamb pide is also delicious with a sprinkle of sumac just before serving.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Super Soft Pesto Scrolls
- Fridgetatas (steamed egg cups)
- Onion and goat cheese scrolls
- Sun dried tomato and halloumi bread
- Savoury Vegetable Medley Muffins
- Low Carb Cheese and bacon Cauliflower muffins
- Grain Free Pizza Base (AIP, paleo, low carb, yeast free, egg free)
- Spinach and Cheese Burek
- Savoury Brekkie Slice
- Cheese scones
- Jo's Southland Cheese Roll's
- Brie and Salmon quiche
- Gorgonzola and Gouda Sauce
- Quick Chick
- Ciabatta - What Caroline Cooked
- Beef Burger Patties
- Paleo/keto Cajun chicken snitty & slaw
- Pizza dough
- Warm leek and cashew dip
- Sugar Free Lemon Curd/Butter
- David's Dhall
- Mudslide with Keto IceCream
- Adrian Richards Banana Bread
- Fluffy Keto Cheesecake with Gin infused Lemon Curd