Lamb Pide

One of the most wonderful things about living in Sydney is multiculturalism. Food is better the multicultural way.

We like going to a local market, Parklea, where I love getting a Pide - the delicious goodness of lamb, cheese, spices in a crispy thin flat bread...... Drool! I decided I would learn to make them, as I do, here is my take on it.

Ingredients

Pastry

1 cup, or so, Plain Flour

Good pinch of Salt

1 tablespoon Olive Oil

Warm water

Filling

500 g Minced Lamb

1 Finely diced Onion

2 cloves Garlic, crushed

1/2 cup frozen Spinach, defrosted and drained

1 Lemon, zest and juice

Moroccan spice mix

Smoked Paprika

Salt and Pepper

Grated tasty cheese

How to

Pastry

Place the flour and salt in the bowl of a food processor, turn on and add olive oil through feeder shute. Slowly add warm water until dough forms a ball, this forms a gorgeous elastic silky dough. Place in an oiled bowl and cover with a tea towel, leave to rest in a warm place for 30 minutes.

 

Filling

Gently sauté the onion and garlic in a little olive oil in a Heaney based fry pan, add lamb, cook until well browned. Add spinach and seasonings, leave covered to cool.

 

Assembly

When pastry has rested for at least 30 minutes, cut into four even portions. Take one and roll it out to approx 30 cm in diameter. Place 1/4 of the filling mix in the centre and sprinkle with some grated cheese, gently fold in edges until they meet. Repeat x 3

I cook mine on a George Foreman grill, until nicely browned and the sides sound and feel papery.

Cut each one into 3 strips and serve with wedges of fresh lemon. Yum.

 

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