Bring some international flare to your kitchen with this indulgent recipe

Makes 4 large or 8 individual Pides 

Ingredients

• 1 recipe basic dough
• 2 red peppers
• 1 medium eggplant
• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 3 cloves garlic, chopped
• 250g minced lamb
• 1–2 teaspoons minced chilli
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon lemon juice
• Quarter of a cup flat leaf parsley, chopped + extra for sprinkling
• 200g Mainland Creamy Feta, crumbled
• Sumac or smoked paprika to sprinkle

Yoghurt & Tahini Sauce

• 6 tablespoons De Winkel Yoghurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed
   

Instructions 

1. Place the eggplant and red peppers directly over the
   flame of a gas burner or barbecue, or under a preheated
   grill, turning regularly until completely blackened and soft.
   Place them in a large bowl & cover with a lid or plastic wrap
   and let them sweat for 10 minutes.
2. Remove and peel off all the blackened skin and discard.
   Remove the stalk and seeds from the pepper and chop the
   flesh finely. Cut the stalk off the eggplant and chop the flesh
   finely.
3. Heat the oil in a frying pan and sauté the onions & garlic
   for 5 minutes until soft. Place this in a large bowl with the red
   pepper, eggplant, lamb, chilli, sugar, salt, lemon juice and
   parsley. Mix using your hands or a wooden spoon until well
   combined.
4. Divide the dough into 4–8 and roll/stretch out to canoe
   shaped flat breads. Roll over the edges a little to form a lip.
   Spread the filling over each dough base and top with the feta.
5. Bake in a hot oven until golden and bubbling. Remove from
   oven and serve with Yoghurt & Tahini sauce and a little parsley
   and sumac.

Yoghurt & Tahini Sauce

In a small bowl, whisk together the tahini and lemon juice to
loosen, then whisk in the yoghurt & garlic. Season with salt to
taste. Refrigerate until ready to use.