How to Cook
To make the Turkish Pide:
- Place flour, yeast, salt and sugar into a large mixing bowl. Pour in the oil and water. Mix to form a soft dough
- Turn out onto a floured surface and knead until smooth, this will take about 5 minutes. Place in an oiled bowl. Cover with plastic wrap and set aside in a warm place to rise. While the bread is rising prepare the filling.
To make the filling:
- Heat a dash of oil in a frying pan. Add the onion and cook over a low heat until onion softens. Increase the heat. Add the lamb mince and stir-fry, breaking up the mince with a fork if necessary until nearly cooked. Add the Dukkah and Gregg’s Ground Cumin. Stir in Wattie’s Tomato Paste. Continue stir-frying until meat is cooked. Do not allow the filling to dry out too much. Add an extra splash of water if necessary. Allow filling to cool.
- Preheat the oven to 200°C (fan assisted). Grease a baking tray.
- Divide the dough into 6 even sized pieces. Roll a piece of the dough into an oval shape about ½ cm thick. Place onto the baking tray. Spoon ⅙ of the meat filling down the centre of the dough, leaving a 2 cm border around the oval. Fold the sides and squeeze the ends together and fold in. Brush the dough surface with a little oil. Repeat with the remaining dough and filling.
- Bake for approximately 20 minutes, until the pide is cooked and lightly golden.
- Top with crumbled feta and diced tomatoes. Scatter over chopped mint and extra dukkah and serve.
* Click here for our Dukkah recipe.
** The cooked mince filling should be moist but not too dry or too wet. The mince filling should be contained in the pide and not run out.
** For a Dairy Free version of this recipe make sure to use goat's or sheep's feta.
** Cooked mince filling once cooled can be placed in an airtight container and frozen for up to 1 month. Thaw in refrigerator before reheating.
** Add ¼ tsp Gregg’s Chilli Flakes with the spices for a chilli hit.