Lamb Pide

Ingredients

• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil
• 1 lb ground lamb
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/4 cup chopped parsley
• Salt and black pepper, to taste
• 1 egg, beaten, for brushing

Before you cook

• Grate the onion and mince the garlic.
• Combine the flour, yeast, sugar and salt in a bowl.

Steps

1. Add the warm water and olive oil to the flour mixture.
2. Mix and knead for 8 minutes until smooth and elastic.
3. Cover the dough and let it rise for 1 hour until doubled.
4. Mix the ground lamb, grated onion, garlic, tomato paste, paprika, cumin, parsley, salt and pepper in a bowl until combined.
5. Preheat the oven to 475°F with a baking sheet inside to heat up.
6. Divide the dough into 4 pieces.
7. Roll each piece into a long oval about 12 inches by 6 inches.
8. Spread a quarter of the meat mixture down the center of each oval, leaving a 1-inch border.
9. Fold the long edges up and over the filling, pinching them together to form a raised rim.
10. Pinch and twist both pointed ends firmly closed to make the signature boat shape.
11. Brush the dough rim with the beaten egg.
12. Carefully transfer the pides onto the hot baking sheet.
13. Bake for 14 minutes until the crust is golden and the meat is cooked through.
14. Slice each pide into wide strips before serving.