Kuşbaşılı Pide — Turkish Diced Lamb Pide

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 1 1/2 tsp fine salt
• 1 tbsp olive oil
• 300ml lukewarm water
• 2 tbsp olive oil
• 400g lamb leg or shoulder, trimmed and cut into 1cm cubes
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 2 tomatoes, finely chopped and drained
• 2 cloves garlic, crushed
• 1 tbsp Turkish tomato paste (domates salçası) or tomato purée
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten, for brushing
• Butter, for brushing after baking

Method

1. Mix the flour, yeast, sugar and salt in a large bowl, add the olive oil and water and bring together into a dough. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 1 hour until doubled in size.

2. Heat the olive oil in a large frying pan over a high heat and cook the lamb for 6 to 8 minutes until browned. Add the onion and pepper and cook for 5 minutes, then stir in the garlic, tomato paste and paprika for 1 minute.

3. Add the tomatoes, salt and pepper and cook for 6 to 8 minutes until the mixture is quite dry. Cool completely.

4. Heat the oven to 240°C (220°C fan) with two baking trays inside.

5. Divide the dough into 4, roll each into a 30cm oval and spoon the filling along the middle. Fold the long edges over the filling and pinch the ends to form a boat. Brush the edges with beaten egg.

6. Bake on the hot trays for 12 to 15 minutes until golden. Brush the edges with a little melted butter and serve hot.