Makes 2/Serves 4
- 250g grated haloumi
- ½ cup (140g) labneh cheese
- 1 egg
- ¼ tsp chilli flakes
- 2 slow braised lamb shanks, meat shredded
- 1 tsp dried mint
- 6 fresh dates, pitted and chopped
- 1 tbsp oil, extra to brush
- ¼ cup flat leaf parsley, finely chopped
- Lemon wedges to serve
- Baby kale leaves, to serve
- 2 tsp dried yeast
- 1 tsp caster sugar
- 1 ½ cups (325g) 00 flour, plus extra for dusting
- 1 tsp sea salt flakes
- 1 tbsp extra virgin olive oil
Shredded Lamb, Chilli & Date Pide
- To make the dough, place the yeast, sugar and 200ml lukewarm water in a small bowl; mix to combine. Set aside for 8 minutes or until the mixture is foamy. Place flour and salt in a large bowl. Add yeast mixture and oil; mix to combine. Turn out dough onto a lightly floured surface and knead for 4 minutes or until smooth. Place in a large, lightly greased bowl, cover with a clean, damp tea towel and set aside for 30 minutes or until doubled in size.
- Preheat oven to 240°C (220°C fan forced). Place a large baking tray in the oven to preheat for 10 minutes. Divide the dough into 2 equal portions and roll out, on a lightly floured surface into approximately 40cm x 25cm ovals. Place the haloumi, labneh, egg and chilli in a bowl and whisk to combine.
- Place the lamb, mint and dates together; mix to combine. Spread the cheese mixture over each oval leaving a 4cm border. Top with the lamb mixture. Fold the edges of the dough up over the egg mixture and twist each end to secure. Slide pide onto the hot tray, brush the pastry with oil and bake for 20 minutes or until golden. Slide pide off the tray, sprinkle with parsley. Serve with lemon wedges and kale.