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Receipe for Turkish pide
Pizza dough
3 teaspoons caster sugar
7g (1/4 oz) sachet dry yeast
3 1/2 cups (435g/13 3/4oz) plain flour
1/2 teaspoon of salt
1/3 cup (80ml/2 3/4fl oz) olive oil
Topping
1 tablespoon oil
500g (1lb) lamb mince
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 tablespoons saltanas
1 tablespoon pine nuts
1/3 cup (9g/3oz) tomato paste
2 cups ( 130g/4 1/4 oz) shredded english spinach
2 tablespoons of fresh corriander leaves
200g 6 1/2 oz) feta cheese, crumbled
1 egg lightly beaten
1 To make pizza dough
Combine the sugar and 1/3 cup (80ml/ 2 3/4 fl oz) warm water in a small bowl. Stir in the yeast and set aside in a warm draught free place for 5 mins, or untill the mixture begins to foam.
2. Place the flour and salt in a large bowl, stir in the yeast mixture, olive oil and 3/4 cup ( 185ml/ 6 fl oz) warm water and mix with a wooden spoon untill the mixture comes together.Transfer the mixture to a lightly oiled surface and knead for 12 mins to develop the gulten in the flour. Lightly press the dough with your fingers. If it springs back its ready.
3. Lightly oil a bowl and place the dough inside. Cover with cling film and put in a warm draught free place for an hour and a half or untill doubled.
4. Punch down the dough and remove from the bowl. Divide into 4 portions and shape into ovals. Roll out to 14cm oval pieces. Place on a nonstick tray and prehaet oven to 220 or 425f or gas mark 7.
5 To make topping
Heat the oil in a pan add mince and cook for 8 mins. Add the cumin, cinnanmon, saltanas and pine nuts and cook for 3 mins.
Remove from heat and allow to cool slightly.
6. spread the oval pieces woth tomato paste, leaving a 2 inch border. Top with spinach, mince mixture, corriander leaves and feta cheese. Brush the edges of the dough with the beaten egg and pinch the ends together to form points that hold the sides of the dough up. Lightly brush the dough with the remaining egg. Bake for 15 mins untill the dough is crisp and golden!
Enjoy!
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