Turkish Pizza Food

LAHMACUN TURKISH PIZZA

Steps:

• Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
• Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
• Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
• Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
• Preheat an oven to 500 degrees F (260 degrees C).
• Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
• Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
• To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas.

TURKISH PIZZA

Steps:

• Preheat the oven to 200c.
• Line a baking sheet with baking paper.
• Heat the oil in a heavy based frying pan and cook the onion and garlic for 5 minutes or until soft.
• Add the coriander, cumin and mince.
• Increase the heat and cook, stirring for about 5 minutes or until the meat has browned.
• Add the nuts and salt and pepper and cook for another 2 minutes, stirring.
• Cool.
• Place the bread on the baking sheet and spread with the tomato paste.
• Sprinkle over half the feta, then the mince.
• Sprinkle with the remaining feta.
• Bake for 15 minutes or until warmed through.
• Top with tomato and parsley, then cut into 4 wedges.
• Serve with a wedge of lemon to squeeze over the top.

STUFFED PIDE (TURKISH PIZZA)

Steps:

• Combine all ingredients for the dough and knead until smooth.
• Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.
• Cover and let rise until almost doubled (about 1 hour depending on the temperature).
• In the meantime prepare the filling:
• In a large skillet heat the oil.
• Add chopped onions along with chopped garlic.
• When onions are translucent, add ground meat, cumin, coriander, salt and pepper.
• Saute for 5 minutes until meat is done.
• Add tomato and cook briefly until water is absorbed.
• Remove from heat and keep aside.
• When cool add parsley and 2 tablespoon fresh mint.
• Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.
• Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).
• Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.
• Transfer the oval dough on the baking sheet.
• Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.
• Bake for 15 minutes or until golden.
• Remove from oven and, if desired, drizzle with lemon juice.
• Top with remaining chopped fresh mint and serve.
• Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
• Serve immediately and enjoy!

TURKISH PIZZA WITH SPICED POMEGRANATE BEEF & FETA

Steps:

• Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
• Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
• Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
• Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you'll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.