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Australian Lamb Pide 🇦🇺

Inspired by the Olympics, we'll be posting a collection of recipes from the five continents. Here's how to make a Lamb Pide, recipe by Ross Dobson, taken from his Australia: The Cookbook


Lamb Pide

By Ross Dobson From Australia: The Cookbook


PHOTO BY GULCIN RAGIBOGLU


INGREDIENTS

Makes 4


FILLING

  • 200 g/7 oz minced lamb

  • 1 onion, coarsely grated

  • 1 tomato, coarsely grated

  • 10 g parsley, finely chopped, plus extra to serve

  • 2 spring onions (scallions), finely chopped

  • 1 tablespoon tomato purée

  • 2 teaspoons extra virgin olive oil

  • 1 teaspoon sweet paprika

  • 1/2 teaspoon chili flakes

  • 1/2 teaspoon sea salt

  • pepper

  • lemon wedges, to serve

PIDE DOUGH

  • Vegetable oil, for greasing

  • 250 g/9 oz plain (all-purpose) flour, plus extra for dusting

  • 1 teaspoon salt

  • 2 teaspoons instant or active dry yeast granules

  • 1 teaspoon caster sugar

INSTRUCTIONS

  1. To make the pide dough, lightly grease a bowl with vegetable oil and seat aside. Place the flour and salt in a stand mixer fitted with a dough hook. Push the flour to the side of the bowl to make a hole in the centre, add the yeast and sugar and pour in 185 ml/6 1/2 fl oz warm water.

  2. Knead for five minutes, or until the dough is smooth. Tip onto a lightly floured work counter and form into a smooth ball. Put into the prepared bowl, cover with clingfilm, and leave in a worm place for about 1 hour, or untile doubled in size.

  3. Preheat the oven to 200°C/400 F. Lightly dust 2 medium sheets or 1 large baking sheet with flour.

  4. Tip the dough onto a lightly floured work counter and divide it in half. Working one at a time, lightly flour a rolling pin and roll the dough into a large oval shape, measuring 40 x 30 cm/16 x 12 inches. Transfer to the baking sheet and repeat with the other portions of dough.

MAKE THE FILLING

  1. For the filling, combine the minced lamb with the remaining ingredients, except the pepper and lemon wedges, in a large bowl. Season with pepper and mix until really well combined. Spread the mixture over the dough, leaving a border 2 cm (3/4 inch) from the edge.

  2. Pinch the top ends of the dough together, then fold 2 cm of the sides over the filling.

  3. The pide should resemble a boat. Bake in the oven for 20 minutes, or until golden around the edges and the underneath is golden, too.

  4. Remove from the oven, sprinkle with parsley and let cool for a few minutes. Cut crosswise into thick slices and serve with lemon wedges on the side.


Excerpted from AUSTRALIA: The Cookbook © 2021 by Ross Dobson. Reproduced by permission of Phaidon. All rights reserved.





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