Sumac-spiced lamb pides

These boat-shaped Turkish pizzas are made with homemade dough and topped with spicy minced lamb and feta cheese Ingredients: For the dough 500g strong white bread flour 1½ tsp (or 1 sachet) fast-action dried yeast 1 tsp golden caster sugar 2 tbsp olive oil semolina, for rolling For the topping 1 tbsp olive oil, plus extra for brushing 1 onion, chopped 2 garlic cloves, crushed 300g lamb mince 1 tbsp cumin 2 tsp sumac, plus extra to serve ½ tsp allspice 1 tbsp tomato purée 2 tomatoes, finely chopped 2 tbsp pomegranate molasses 100g feta cheese, crumbled 1 tbsp sesame seeds salad and pickled Turkish chillies, to serve (optional) Method: 1. First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300ml warm water. Bring together with your hands or in a tabletop mixer, then knead for 10 mins by hand or 5 mins in a mixer, until soft and elastic. Put the dough in a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 2 hrs or until doubled in size. You can also pop the dough in the fridge and leave to rise overnight. (Take out of the fridge and leave for 1-2 hrs to bring back to room temperature to use.) 2. For the topping. Heat the oil in a large frying pan, add onion and cook for a few mins until soft. Add garlic and cook for 1 min more. Add the lamb, increase the heat and fry until starting to brown, about 8 mins. Sprinkle in spices and stir for 1 min, then add purée, tomatoes, pomegranate molasses and seasoning, along with 50ml water. Simmer for 10 mins, stirring now and then – the mince should be sticky rather than saucy. Leave to cool. 3. Dust 2 large baking sheets and the work surface with semolina. Knock any air bubbles out of the dough, then tip onto work surface and divide into 4. Working with 1 piece at a time – keeping remaining dough covered with the oiled cling film – roll into a thin oval shape, roughly 30cm long. Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges. Roll the edges over the filling and pinch the ends together to form a pointy boat shape. Cover with the oiled cling film and leave to prove for 20 mins. 4. Heat oven to 220C/200C fan/gas 7. Uncover pides and brush the edges with a little oil. Sprinkle the feta, sesame seeds and a good pinch of sumac over each pide and bake for 15 mins until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like. Source: Good Food