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.
- 1 cup, or so, Plain Flour
- Good pinch of Salt
- 1 tablespoon Olive Oil
- Warm water
- 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
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.
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.
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.