Moroccan Lamb And Zucchini Pide Food

MOROCCAN LAMB AND ZUCCHINI PIDE

Steps:

• PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel.
• LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes.
• Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool.
• TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end.
• Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini.
• Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves.

VEGETARIAN TURKISH PIDE

Steps:

• Combine TVP with hot water and set aside.
• Heat oil in non stick pan and sauté onion.
• Add the cumin, cinnamon, pine nuts, TVP and extra water. Cook for 2 minutes.
• Spread pide with tomato paste and top with TVP mix, spinach and feta. Bake for 15 minutes or until crisp.

MOROCCAN LAMB

Steps:

• Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
• Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

MOROCCAN BRAISED LAMB WITH COUSCOUS

Steps:

• The day before serving, season the meat heavily with salt and pepper, and sear it in a frying pan with one tablespoon of the oil. Then preheat the oven to 250 degrees. Put the meat in a pot, add a little water, and braise, covered, for about 2 hours, or until tender. Set aside to cool, and then refrigerate overnight.
• Also the day before serving, heat the remaining oil in another pot, and sauté the leek and the onions. When the onions are translucent, add the turnips, carrots, ginger, cinnamon, turmeric, ras el hanout, salt and freshly ground pepper to taste, and garlic. Cover the vegetables and spices with water, and simmer, covered, until the carrots are tender.
• The next day, cut the lamb into 2-inch chunks, and put it in the pot with the vegetables. Add the zucchini. Simmer slowly until the zucchini is just cooked but still bright green. Adjust seasonings, and stir in the harissa sauce. (I also serve more at the table, so that people can adjust the heat to their taste.)
• Stir together the harissa, couscous broth, salt and freshly ground pepper to taste, cinnamon, and Spanish pepper in a small bowl. Serve with the couscous.

FRAGRANT MOROCCAN SPICED MINCE WITH COUSCOUS

Steps:

• Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).
• Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.
• Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).
• Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).
• Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
• Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).
• Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
• Add nuts, cous cous and raisins and mix through.
• Serve.

SPINACH TURKISH PIDE

Steps:

• Dissolve the yeast in a large bowl.
• Add wheat flour and one cup of all purpose flour, and stir.
• Cover the mixture and put aside for 10 minutes, up to 3 hours.
• Add oil and salt.
• Slowly add the remaining flour until it is hard to stir.
• Turn the dough over the slightly floured surface, and knead it for 6-8 minutes. The dough should not stick to your hands while you are kneading. If necessary add more flour.
• Cover the dough with a plastic film and put it aside for 1.5-2 hours, until the dough doubles its initial size.
• Prepare the fillings at another bowl. Just put all the ingredients and mix.
• When the dough is ready, turn the dough over the slightly floured surface.
• Slice the dough into 10 slices and make balls. Cover the pieces with a damp cloth.
• Take the first piece and flat the dough into a circle (D=6-9 in.) with using a rolling pin.
• Brush the surface with olive oil.
• Sprinkle 2-3 tbsp stuffing onto the dough. Cover the sides, and shape it as a boat.
• Brush the top with olive oil again.
• Put the pide on preheated skillet and cook the bottom at medium temperature.
• Once the bottom is cooked, transfer the pide to an oven dish and place it to the oven which is set to broil.
• Cook the top until the surface turn to light brown-golden.