Turkish bread with minced lamb, yoghurt dressing and cherry tomatoes
Turkish bread and minced lamb, the perfect match!
For 2 pide breads
- 500 g Mix for pide
- 310 ml chilled water (from the fridge)
- 50 g regular flour
- 100 ml water (room temperature)
- Before shaping your dough, always flour your workspace/rolling pin/dough.
For the filling
- A handful of fresh mint leaves
- 240 g minced lamb
- 100 ml goat’s milk yoghurt
- Several sprigs of lemon thyme
- 10 cherry tomatoes, mixed colours
- Salt and pepper
- Olive oil
Make the bread
Combine the Mix and chilled water. Knead 10 minutes with a kitchen robot or by hand into a supple dough. Make sure the dough temperature remains below 25 °C.
Divide the dough into 2 balls. Cover with a tea towel. Let rise at room temperature for 10 minutes.
Roll each dough ball into a rectangle (25 cm x 15 cm). Place these on a baking tray lined with parchment paper. Cover and let rise at room temperature for 25 minutes.
Mix the regular flour and water into a porridge-like consistency. Brush half of this over the dough.
Moisten your fingers with the remaining porridge. Form a diamond pattern by pressing your fingers deeply into the dough. Let rise, uncovered, at room temperature for 60 minutes.
Bake the pides for 25 minutes in a preheated oven at 190 °C.
Make the filling
Chop the mint into small pieces. Season the minced lamb with salt and pepper and half of the finely chopped mint. Form small meatballs with the lamb mixture. Add a small amount of oil or butter to a pan and fry the meatballs until golden brown.
While the meatballs are frying, make the dressing by mixing the goat’s milk yoghurt with 1 tablespoon olive oil, the leaves from the lemon thyme sprigs and the rest of the chopped mint. Season with salt and pepper.
Cut the cherry tomatoes in half.
Cut each bread roll into quarters and cut each quarter in half cross-wise to open. Rub olive oil onto the open sides. Place the bread, open sides up, in a 150°C oven for 5 minutes.
Fill the breads with warm meatballs, cherry tomatoes and watercress. Pour the dressing over the filling.15