麻豆社

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听

听

听

听

Makes 4

For the dough:
250g strong white flour
10g sugar
5g salt
5g instant yeast
200g Greek yogurt
50g water

For the topping:
1 tbsp olive oil
1 medium onion, diced
陆 garlic clove, diced
1 tsp cumin
1 tsp ground coriander
陆 tsp allspice
350g minced lamb
1 carrot, cut into strips
1 large tomato, diced
Handful of parsley and mint, chopped
Pine nuts to sprinkle

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For the dough; place the flour into a large bowl. Add the sugar and salt to one side and the yeast to another. Mix the yogurt with the water then add to the flour mixture until you have a soft, shaggy dough. Knead with the dough hook on slow for 2 mins, medium for 5, then 2 slow again until smooth and elastic OR knead by hand which should take about 10 minutes.

Leave to rise until double in size -听about 1-2 hours. Meanwhile make the filling. Heat the oil in a pan over a medium-low heat. Add the onion and garlic and cook for about 10 minutes, stirring occasionally, until the onion is translucent.

Add the spices and cook for another minute then add in the lamb and cook until no raw pieces remain. Add in the carrot and tomato and cook until the tomato just breaks down. Season to taste and remove from the heat, stir in the parsley and mint then leave to cool until needed.

Preheat the oven to 220掳C200掳C fan. Line a baking tray with baking paper. When the dough has risen divide into 4 equal pieces. On a floured worktop roll each piece into an oval shape about 5mm thick.

Top each with the lamb mixture and sprinkle with the pine nuts. Bake for 12-15 minutes or until golden brown at the edges.

Best eaten hot!

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听