One for the mealplan: Turkish Lamb Pide

Three words:
Holy freaking dooly.

For something that actually doesn't have a lot of ingredients it tastes pretty fancy.  Hearty and yummy but fresh - perfect for this time of the year when it's still a little cool but we want it light and fresh too.  My only recommendation is that you make two.  OK, try one and then do what I did and make two the next time!

Ingredients:
Dough
300ml warm water
1 1/2 tsp dry yeast
2 1/2 cups plain flour
tsp salt flakes


Filling
1 brown onion, diced
2 cloves garlic, finely diced
1 kg lamb mince
2 tb paprika
2 tb cumin
1/2 cup red wine (I used Shiraz, use whatever you like the drink!)


To serve:
1/4 cup sour cream
2 sprigs fresh parsley, choppped
2 springs of mint, chopped


Method:
Prepare your dough first by adding yeast to your water and leaving for about 10 minutes until it foams up a little.

Add your flour and mix it into a soft dough (a little soft, if it's too soft - add a little flour, if not soft enough, add water) knead for about 3-4 minutes.

Place into a greased bowl for about 2 hours or until it doubles.

To make the filling, brown your onions and soften the garlic, then add the lamb and brown that before adding the wine, cumin and paprika.  Simmer for about 15 minutes and then turn off the heat.

Heat your oven to 220 degrees c.

Roll out your dough onto a floured surface to a kind of oval shape.

Roll out until it's about 3/4cm thick.

Transfer onto a greased tray.

Pour your lamb mixture into the middle and spread out sparing 2 inches at the edges. Fold over the ends.

Then fold up the sides by slightly pinching it so it holds into place.

Then put into the oven for about 20 minutes until the dough it cooked and slightly golden.

Dab with sour cream, then add the mint and parsley...

Slice cross-ways and devour.  Then chastize yourself you made just one.

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