Every so often, you come across a dish that hits it out of the park.
A dish that delivers far more than the brief.
A dish that makes you think wow.
No surprises, this is one of those dishes.
It is enormous. It is spectacular. And it gets better with practise, something you’ll love doing – over a few Saturday evening wines – knowing that each crust will get crisper, the lamb spicier, the bottle of red emptier.
The dough is easy so please don’t get put off by that: simply knead by hand and set aside and you’re home on that front. Double the lamb like we did and make it a meal.
The rather simple recipe is from the Turkish cookbook Anatolia.
The guys behind the book – and the dish – are from Efendy, an excellent Turkish restaurant in Balmain and one I highly recommend.
In the meantime, have a few wines next Saturday afternoon, cut-sort your plans for sushi or a salad and do it right.
This is 10/10 territory.
(We served the salad sprinkled on each cooked pide and would suggest you do too! Also, we have slightly adjusted the recipe, though only slightly.)
1 ⅓ cups flour
½ cup wholemeal flour to dust
1 red capsicum
75gm capsicum paste (salca)*
5 garlic cloves, chopped
½ bunch flat-leaf parsley, leaves chopped
2 tsp chilli flakes
200gm lamb mince (we used 500gm though as a starter, do 200gm)
Salt and freshly cracked pepper
*You might be able to find this at a supermarket, definitely at a deli but if not use roasted peppers in a jar
Red onion and Sumac Salad
½ red onion, finely chopped
1 tbsp sumac
Juice of ½ lemon
1 tbsp extra virgin olive oil
- Preheat the oven to 300c or as hot as she goes.
- Sift the flour into a large bowl and add the salt. Make a well in the center and slowly add ½ cup lukewarm water. Using your hands, mix to a firm dough adding a little extra water if necessary. Knead the dough for 5 minutes or until smooth and elastic.
- Sprinkle some flour on a board, turn out the dough and divide into 4-even sized balls. Cover with a damp cloth to rest for 30-minutes.
- Meanwhile, score a shallow cross in the base of the tomatoes and cover in a bowl with boiling water. Leave until the skin starts the peel and remove and refresh. Slice, deseed and chop.
- Deseed the capsicum and chop.
- Place the tomato and capsicum in a food processor with the capsicum paste, garlic, parsley, chili flakes, 1 tsp cracked black pepper, 1 tsp salt and pulse to a coarse paste. Add to the lamb mince in a bowl and stir well to combine.
- In a fine sieve or similar, push out all the liquid in the lamb mixture. You want to remove as much liquid as possible.
- Dust 4 sheets of baking paper with wholemeal flour. Place a ball of dough on the floured work surface and roll out until 25cm round and thin. Place on a floured baking paper. Thinly spread the lamb mixture over the base, pressing in with your hands.
- Place the baking paper/round on a baking tray and cook for 10 – 12 minutes until the edges are crisp.
- Meanwhile, make the salad by combining the ingredients.
- Serve the pide with the salad sprinkled on top.
- Repeat with the 3 other pide.