” You should eat delicious things while you can still eat them,
go to wonderful places while you still can…”
Nora Ephron
press oven, here are Lamb and Purslane Pides, or simply put Turkish Flatbread Pizza!
will be have to be lamb“, I thought as I got mince from the butcher. However, this morning I lost my inclination to make kebabs. I wanted something on dough, something baked, something quick! I recollected the Turkish pides with sumac I had made long ago and googling got me to a Lamb & Chard Pide recipe on BBC GF!
Pides, local pita bread, are delicious flatbread pizzas topped with different ingredients from Turkeys rich cuisine. You have specialty Turkish pide restaurants across Turkey which sell different avatars of this flatbread. It is popular street food there as well. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region which include chicken, beef, cheese, potatoes, garlic and many other ingredients.
And as I leave I wish to thank Lifezing for interviewing me. It was an honour and I loved doing it.
Catch it, with a whole lot of colour here …
… In conversation with Deeba Rajpal From Passionate About Baking
[print_this]Recipe: Lamb & Purslane Pides 
Summary: Turkish flatbread pizza with lamb and seasonal greens.The lamb offered subtle, gentle flavours, lilted further by the cottage cheese and bell pepper. the pickled peppers added some zest, and a drizzle of plum chili sauce brought out a delicious complexity of flavours. {Makes 10 pides}. Adapted minimally from BBC Good Food.
Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:
- Quick pizza dough
- 410g plain flour
- 110gm whole wheat flour
- 1 1/2 tbsp yeast
- 30ml extra virgin olive oil
- 4-5 cloves garlic, minced
- 1 1/2 tsp salt
- 380ml warm water
- Lamb Purslane Mince
- 1 medium onion, chopped
- 5-6 cloves garlic, chopped
- 500gm lean lamb, minced
- 2-3 tsp roasted cumin powder
- 1 tsp cinnamon powder
- 2-3 bay leaves
- 2-3 tbsp extra virgin olive oil, plus some for drizzling
- 1 large bunch purslane {Indian kulfa saag, or chard}
- 1 red bell pepper, chopped
- Toppings
- 150gm cottage cheese, cubed, tossed in olive oil
- Plum Sauce
- Red Harissa or chili sauce
- Pickled peppers
- 150gm mozzarella
Method:
- Quick dough
- Place both flours, salt and garlic in bowl of food processor and process for a minute in short burst.
- Add remaining ingredients and mix.
- Knead for 2-3 minutes to get a smooth pliable dough.
- Transfer to an oiled bowl, and leave covered in a warm place for about 15 minutes. Store in fridge after its been doubled if you intend to use it later.
- Mince
- Heat 2-3 tbsp olive oil in a pan. Sweat onions and garlic in this for 4-5 minutes until light pink, add bay leaves and mince and roast well on high heat. Season with cumin, cinnamon and salt. Cook open on medium high for about 10-15 minutes until the mince is cooked, becomes brownish and no liquid remains.
- Add 1 tbsp of the plum sauce and 1-2 tsp of hot chili sauce {as per taste/optional}, followed by greens. Sauté for a minute or two until the greens begin to wilt. Take off heat, add bell pepper and mix well. Cool.
- Assemble
- Preheat the oven to 225C. Line 2 baking sheets with parchment paper, or sprinkle a pizza stone with cornmeal.
- Divide into 2, and then into 5-6 parts each. Make balls, toss lightly in flour and roll out to an oblong shape, stretching one corner to get a tear drop like base.
- Top with cooked mince, pickled peppers, cottage cheese and sprinkle with mozzarella.
- Bake at 250C for about 20 minutes, until golden brown and puffy. Drizzle with EVOO and serve with a plum chili sauce, or pom molasses…or as is!
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Also find me on The Rabid Baker, The Times of India
