Hot red pepper paste and fruity and smoky urfa pepper flakes give the minced lamb mixture in this pide its uniquely Turkish flavor.
Yield:
4 servings
Dough
4 cups all-purpose flour
3 teaspoons instant yeast
1 teaspoon kosher salt
1 teaspoon sugar
340g lukewarm water
3 tablespoons Extra Virgin olive oil
Lamb Filling
3 Barbequed lamb shanks meat striped of the bone
2 tablespoons extra-virgin olive oil
3/4 cup finely diced yellow onion
500 ground lamb
1 tablespoon finely chopped fresh jalapeño pepper
1 tablespoon tomato paste
1 tablespoon Turkish hot red pepper paste
2 teaspoons Ufra or red pepper flakes
1 teaspoon cumin
3/4 cup finely diced peeled tomatoes
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
Kosher salt
Freshly ground black pepper
Lamb shank rub
1/2 cup chopped dried cilantro
1/4 cup kosher salt
4 tsp sweet paprika
4 tsp sumac
3 tsp cayenne pepper
2 tbsp sesame seeds
In a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, bay leaves and grind until powder.
Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried. Do not burn.
In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container
Procedure
To make the dough: In the bowl of an electric mixer, whisk together flour, yeast, salt, and sugar. Add in water and oil and mix on low speed with paddle attachment until combined. Switch to dough hook and knead on medium speed until dough clears sides, but sticks to the bottom of the bowl, 5 to 7 minutes. Turn dough out onto lightly floured surface and divide into 4 equal pieces. Transfer to a parchment paper lined baking sheet, brush lightly with olive oil, cover with plastic wrap, and let rise at room temperature for 2 hours or in the refrigerator for 1-3 days.
To make the filling: Heat olive oil in a 12-inch skillet over medium heat until shimmering. Add in onion and cook, stirring occasionally, until onions have softened, but not browned, about 7 minutes. Add in lamb and cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Stir in fresh pepper, tomato paste, red pepper paste, pepper flakes, and cumin; cook until fragrant, about 1 minute. Add in tomatoes and let cook, stirring occasionally, until liquid has thickened, about 10 minutes. Remove from heat, stir in parsley and mint, and season with salt and pepper to taste. Set aside.
Rub shanks with oil then add a medium coating of the rub, BBQ over Aromachef Hotrox and 5 handfuls of Aromachef Lump Charcoal on the top add a few chunks of your favorite wood.
Cook for 3 hours then wrap in tinfoil with half a cup of lamb stock cook until tender and falling off the bone.
Strip the meat in big chunks from the bones of the lamb shanks set aside.
To make the pides: If dough is refrigerated, remove dough from refrigerator and allow to rest at room temperature, covered, for at least 2 hours before baking. Heat Kettle Pizza or pizza oven to 400c. Alternatively, set a baking stone or Baking Steel on upper middle rack in oven and heat on highest setting possible for 45 minutes. Roll dough out into a long oval. Spread minced lamb mixture along middle of dough top with the bbq shank meat and cheddar cheese , leaving a 1-inch edge with no stuffing. Fold sides of dough over stuffing and pinch ends closed.
Place pide in pizza oven and cook for 2-3 minutes, rotating pide for even cooking as necessary. Alternatively, place pide on baking stone or steel in heated oven and cook until crust is browned and baked through, 7-10 minutes. Remove from oven, slice, and serve immediately. Repeat with remaining dough and filling.
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