Method

Preparation Time: 1 ½ hours (includes 45 minutes standing time)
Cooking Time: 20 minutes
Serving Size: Serves 8

1. Dissolve yeast in ¼ cup lukewarm water, add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups flour to make a very thick batter. Cover and stand in a warm place for 10 minutes, until frothy.
2. Gradually stir in remaining flour and 2 tablespoons of the oil. Knead for 10 minutes or until smooth and elastic, adding additional flour if required.
3. Divide into 8 pieces. Roll each piece into a 25cm oval shape, pinching the edges to create a ‘boat’ shape. Layer with half the Perfect Italiano Mozzarella slices.
4. Heat remaining oil in a frypan, fry pinenuts until golden, remove and drain on absorbent paper. Add onion to frypan and cook until soft, add garlic and mince, cook until well browned. Stir in allspice, cinnamon, sumac, pinenuts, tomato and half the mint, season to taste and remove from heat.
5. Spread spiced lamb mixture over each prepared dough base, and fold in edges. Layer with remaining Perfect Italiano Mozzarella slices. Bake at 200°C for 10 minutes or until base is golden and cheese is bubbling.
6. Combine yogurt, remaining mint and lemon rind. Serve hot pide with a squeeze of lemon juice, dollop of minted yogurt and sprinkle with sumac if desired.

Notes:
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. Try it sprinkled on eggs, potatoes or before roasting sprinkle on the skin of a chicken before roasting.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.