I'm guessing you don't know what that is; I didn't either, and there isn't actually a picture of the finished recipe in How to be a Domestic Goddess, so I kind of had to visualise it from the description.
They're basically a cross between mini pizzas and a kebab, and they're topped with lamb, tomato and spices - Turkish, apparently.
Whatever they are, they're YUMMY, and here is how to make them:
Ingredients:
For the dough:
150g strong white flour
100g plain flour
1 tsp easy-blend yeast/6g fresh yeast
1/2 tsp salt
125ml warm water (but I needed a bit more. See how you go)
1 tbsp olive oil
For the topping:
1 medium onion, finely chopped
1 fat clove of garlic, finely grated
2 tbsp olive oil
250g lamb, very finely chopped in the processor (if you don't want to do this you can be lazy and buy minced lamb, but it won't be as fine)
pinch of cayenne pepper
pinch of mixed spice
1/2 tsp cumin
2 tbsp tomato puree
2 tbsp finely chopped flat leaf parsley, plus extra to serve
1 tbsp pomegranate molasses (or lemon juice if you can't get that. I couldn't find it anywhere in Tesco so I used lemon juice)
4 tbsp melted butter (about 2 tbsp before it's melted)
Method:
1. Combine the flours, yeast and salt in a large bowl. Add the water and oil and mix to a dough.
2. Knead for about 5 minutes if using a dough hook on a mixer, or about 10 minutes if kneading by hand, until the dough is smooth and elastic.
3. Place in an oiled bowl, turn well in the oil, cover the bowl with clingfilm, and place it in a warm place for about an hour, until doubled in size. Meanwhile, make the lamb filling.
4. Fry the onion and garlic in the oil until soft but not coloured. Adding a pinch of salt helps to prevent them browning.
5. Add the lamb mince, spices, and tomato puree.
6. Move the lamb about to break it up well, and cook for around 10 minutes until the lamb is no longer pink. Finally, add the parsley and pomegranate molasses/lemon juice, season to taste, and stir well. Set aside until the dough is ready.
7. Preheat the oven to 220C (200C in a fan oven). Knock the dough back to get rid of the air, then divide into 8 egg-sized pieces. Get two oiled baking sheets and place 4 balls of dough on each, flattening into disks of about 12 cm diameter.
8. Cover the baking sheets with tea towels and let the dough rest for about 10 minutes.
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| Aawww...look at them peacefully resting... |
9. Dollop about 1 tbsp of lamb filling into the middle of each circle, leaving a small rim around the edge.
10. Paint the edges of the pizzas with melted butter, and cook for 8-10 minutes. When I looked at mine after 8 minutes, I assumed they weren't cooked as they weren't golden brown, but as long as the dough feels cooked they are fine - if they go too golden they won't be very pliable, which is what you need them to be.
11. When they come out the oven, cover them with a tea towel to prevent a hard crust forming.
12. Then serve, sprinkled with fresh parsley. Hooray!
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| I added the parsley after I took the picture. Sorry. |
Because you make the dough yourself, this isn't exactly a quick recipe, but if you've got the time it's really worth it. I don't know if Nigella does this, but I drizzled some runny honey over mine, and they were even better! The sweetness of the honey really complements the flavour and spices in the lamb. Don't knock it until you try it!!
Thanks for reading! :)
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