Name: Sumac-spiced lamb pides
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Makes 4
Cuisine: Turkish
Ingredients: 500g strong white bread flour; 1 ½ tsp (or 1 sachet) fast-action dried yeast; 1 tsp golden caster sugar; 2 tbsp olive oil; semolina for rolling; 1 tbsp olive oil plus extra for brushing; 1 onion chopped; 2 garlic cloves crushed; 300g lamb mince; 1 tbsp cumin; 2 tsp sumac plus extra to serve; ½ tsp allspice; 1 tbsp tomato purée; 2 tomatoes finely chopped; 2 tbsp pomegranate molasses; 100g feta cheese crumbled; 1 tbsp sesame seeds; salad and pickled Turkish chillies, to serve (optional)

For the dough

500g strong white bread flour
1 ½ tsp (or 1 sachet) fast-action dried yeast
1 tsp golden caster sugar
2 tbsp olive oil
semolina
for rolling

For the topping

1 tbsp olive oil
plus extra for brushing
1 onion
chopped
2 garlic cloves
crushed
300g lamb mince
1 tbsp cumin
2 tsp sumac
plus extra to serve
½ tsp allspice
1 tbsp tomato purée
2 tomatoes
finely chopped
2 tbsp pomegranate molasses
100g feta cheese
crumbled
1 tbsp sesame seeds
salad
and pickled Turkish chillies, to serve (optional)

Method

step 1
First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300ml warm water. Bring together with your hands or in a tabletop mixer, then knead for 10 mins by hand or 5 mins in a mixer, until soft and elastic. Put the dough in a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 2 hrs or until doubled in size. You can also pop the dough in the fridge and leave to rise overnight. (Take out of the fridge and leave for 1-2 hrs to bring back to room temperature to use.)
step 2
For the topping. Heat the oil in a large frying pan, add onion and cook for a few mins until soft. Add garlic and cook for 1 min more. Add the lamb, increase the heat and fry until starting to brown, about 8 mins. Sprinkle in spices and stir for 1 min, then add purée, tomatoes, pomegranate molasses and seasoning, along with 50ml water. Simmer for 10 mins, stirring now and then – the mince should be sticky rather than saucy. Leave to cool.
step 3
Dust 2 large baking sheets and the work surface with semolina. Knock any air bubbles out of the dough, then tip onto work surface and divide into 4. Working with 1 piece at a time – keeping remaining dough covered with the oiled cling film – roll into a thin oval shape, roughly 30cm long. Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges. Roll the edges over the filling and pinch the ends together to form a pointy boat shape. Cover with the oiled cling film and leave to prove for 20 mins.
step 4
Heat oven to 220C/200C fan/gas 7. Uncover pides and brush the edges with a little oil. Sprinkle the feta, sesame seeds and a good pinch of sumac over each pide and bake for 15 mins until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like.