Pide with Ground Meat

Ingredients

• 450 g spelt flour
• 0.5 cube Yeast
• 1 pinch whole grain sugar
• 0.5 tsp Salt
• 1 tbsp oil (10 g)
• 2 tbsp yogurt (30 g)
• 0.5 red bell pepper
• 2 beef tomatoes
• 1 bundle thyme leaves (20 g)
• 1 bundle scallions
• 250 g ground lamb
• 2 tbsp oil (20 g)
• 1 tbsp black cumin seeds
• Salt
• ground pepper from grinder
• 3 red onions
• 0.5 bundle parsley (10 g)

Instructions

1. 1.

   Dissolve yeast with whole grain sugar in about 150 ml lukewarm water, then knead into a smooth dough with spelt flour, salt, oil, and yogurt. Let rise in a warm place for about 1 hour.

2. 2.

   Wash, trim, halve, deseed, remove white membranes from the bell pepper and dice finely. Dice scallions, wash thyme, shake dry, pluck leaves and roughly chop. Boil tomatoes briefly, peel, seed, and dice finely.

3. 3.

   Brown ground lamb in a pan with hot oil until crumbly. Season with salt and pepper, then remove from heat.

4. 4.

   Knead the dough vigorously, divide into 8 portions, and shape each into an oval flatbread. Spread lamb, scallions, tomatoes, and bell pepper over each, mix in thyme and black cumin, and season with salt and pepper.

5. 5.

   Fold the edges of the dough slightly upward to hold the filling. Bake in a preheated oven at 225 °C (200 °C fan; gas: level 3–4) for about 20 minutes per portion.

6. 6.

   Wash parsley, shake dry, pluck leaves and finely chop. Peel red onions, slice into thin rings, mix with parsley. Sprinkle over the lamb pide and serve.