Baking | Lamb & Purslane Pide … Turkish cuisine with British flavour

” You should eat delicious things while you can still eat them,
go to wonderful places while you still can…”
Nora Ephron

Lamb & Purslane PideChomp, chomp, chomp.Ooooh, this is good“, declared Mr PAB between bites. Then gesturing wildly he said, “This MUST go on the blog. It’s GOOD!” So with recommendation, hot off the press oven, here are Lamb and Purslane Pides, or simply put Turkish Flatbread Pizza!Lamb & Purslane Pides What is purslane? It is an annual succulent, found in North India in the hot summer months, is funnily considered a weed in America {LOL}, and cooked extensively through much of Europe, Middle East, Asia and Mexico! It is known as kulfa saag here, and was the only green other than spinach that I could find to replace the chard! It worked a charm …  and went undetected by the ‘green hating‘ terrible teens!Lamb & Purslane Pides It’s been ages since I cooked lamb mince. By healthy choice I’ve switched over th chicken mince but the lamb murmur has been growing stronger of late. My SIL is a great lamb lover and mentioned that she prefers lamb to chicken any day. I was listening. Then the other day, a meeting with someone from BBC GF and she mentioned her undying love for lamb too. Now I was all ears!Lamb & Purslane Pides “Next kebabs will be have to be lamb“, I thought as I got mince from the butcher. However, this morning I lost my inclination to make kebabs. I wanted something on dough, something baked, something quick! I recollected the Turkish pides with sumac I had made long ago and googling got me to a Lamb & Chard Pide recipe on BBC GF!

Pides, local pita bread, are delicious flatbread pizzas topped with different ingredients from Turkeys rich cuisine. You have specialty Turkish pide restaurants across Turkey which sell different avatars of this flatbread. It is popular street food there as well. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region which include chicken, beef, cheese, potatoes, garlic and many other ingredients.

Lamb & Purslane Pides It came together fairly quickly. I did a quick rise dough, and by the time the dough was rising, the lamb was ready. Baked quick, crisp and nice, the lamb pides were wolfed down faster than the time I took to make them… not a crumb remained!Lamb & Purslane PidesThe recipe suggestion was to drizzle pom molasses over it. I didn’t have any but I did have a fresh plum prune sauce I developed for Del Monte. To that, I added some red harissa that I had made last week. It was H O T! 10 red chilies, more fresh red chilies = fiery HOT! That said, it’s almost gone and I am ready to make my next jar! Lamb & Purslane Pides Red Harissa The lamb offered subtle, gentle flavours, lilted further by the cottage cheese and bell pepper. The pickled peppers added some zest, and a drizzle of plum chili sauce brought out a delicious complexity of flavours … all pairing beautifully together!Lamb & Purslane Pides I loved how quickly and beautifully the meal came together. Of course we had the much dreaded power cut halfway through, so I baked a couple on a heavy griddle pan covered with a lid over low heat …. and there was no reason to complain {pictured above}. So there you, if it’s too hot to turn on the oven OR you suffer power cuts like we have all summer, these cook up crisp beautiful on the stove top too!Lamb & Purslane Pides

Lamb & Purslane PidesI had some dough left over, so made some chicken, red harissa and plum sauce pides the next afternoon for the kids. Gone in minutes! They are filling yet light enough for a summer meal. Pair with a green salad, maybechilled summer cooler … and you have a meal!Summer CoolerBon appetit! Afiyet olsun!

And as I leave I wish to thank Lifezing for interviewing me. It was an honour and I loved doing it.
Catch it, with a whole lot of colour here

In conversation with Deeba Rajpal From Passionate About Baking

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Also find me on The Rabid Baker, The Times of India

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