Fonterra Food Services
Lebanese Style Pide with Lemon Mint Yogurt
Ingredients
7g sachet dry yeast
500ml warm water
1 tspn sugar
1 1/2 tspn salt
900g plain flour
50ml olive oil
400g Perfect Italiano Mozzarella Shredded
2 tblsp pine nuts
1 onion, chopped
1 clove garlic, crushed
400g good quality minced lamb
1 tspn allspice
1 tspn cinnamon
1/2 tspn sumac (optional)
1 tomato, de-seeded and finely chopped
1/2 bunch chopped fresh mint
salt and freshly ground black pepper, to taste
200g Australian greek style natural yoghurt
1 lemon, finely grated rind of
lemon wedges, for serving
1 tspn sumac, extra, for serving (optional)
Method
Dissolve yeast in 1/4 cup lukewarm water. Add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups of flour to make a very thick batter. Cover and stand in a warm place for 10 minutes, until frothy.
Gradually stir in remaining flour and 2 tblsp oil. Knead for 10 minutes or until smooth and elastic, adding additional flour if required.
Divide into 8 pieces. Roll each piece into a 25cm oval shape, pinching the edges to create a 'boat' shape. Sprinkle with half the Perfect Italiano Shredded Mozzarella.
Heat remaining oil in a frypan. Fry pine nuts until golden, remove and drain on absorbent paper. Add onion to frypan and cook until soft. Add garlic and mince and cook until well browned. Stir in allspice, cinnamon, sumac, pine nuts, tomato and half the mint. Season to taste and remove from heat.
Spread spiced lamb mixture over each prepared dough base and fold in edges. Sprinkle with remaining Perfect Italiano Mozzarella Shredded. Bake at 200°C for 10 minutes or until base is golden and cheese is bubbling.
Combine yoghurt, remaining mint and lemon rind. Serve hot pide with a squeeze of lemon juice and dollop of minted yoghurt, sprinkling with sumac if desired.
Tip :
Sumac comes from a Middle Eastern shrub. The berries are ground to make sumac powder which has a salty, lemony tang and a vibrant red/purple colour.

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