Easy bolognaise pide with mint & lemon

Supper easy to make and very yummy! The bread you are making is the same you get in all Turkish kebabs shops, so all your family and friends will enjoy this succulent recipe.

Ingredients

• 225g (1 1/2 cups) high-grade plain flour
• 2 tsp (7g/1 sachet) dried yeast
• 1/2 tsp sugar
• Pinch of salt
• 185ml (3/4 cup) warm water
• 1 tbs olive oil
• 1kg (4 cups) bolognaise sauce
• 1/2 cup finely shredded fresh mint
• 1 tbs finely grated lemon rind
• Greek-style yoghurt, to serve

Method

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth.
3. Divide dough into 4 portions. Roll out 1 dough portion to make an oval shape about 13cm wide and 32cm long. Spoon 250g (1 cup) of bolognaise down the centre, leaving a 2cm border at each end.
4. Fold in the sides to enclose filling slightly, leaving an opening down the centre. Pinch sides of dough and fold over ends to seal.
5. Place on prepared tray. Bake in oven for 15 minutes or until golden brown and crisp. Repeat with remaining dough and bolognaise sauce.
6. Meanwhile, combine the mint and lemon rind in a small bowl.
7. Serve the pide with yoghurt sprinkled with the mint mixture.

Bolognaise sauce recipe

Ingredients

• 1 Tablespoon olive oil
• 2 Medium brown onions
• 1 clove garlic
• 1kg minced beef
• 2x 410g cans tomatoes
• 1.5 cups of water
• 0.5 cups white wine
• 2x Tablespoons tomato paste (50g)
• 3x Beef stock cubes, crumbled
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon sugar

Method

1. Heat oil in pan; cook onion and garlic over low eat; stirring until onion is soft.
2. Add beef; cook until brown. Stir in un-drained crushed tomatoes, water, wine, paste, stock cubes, herbs and sugar.
3. Bring to boil; simmer uncovered stirring occasionally for around 2 hours or until sauce is thickened.

(Source: taste.com.au)