Pide with Lamb, Cinnamon, Pine Nuts and Yoghurt

Dough

• 500 g plain flour, plus extra for dusting
• 15 g dried instant yeast
• 320 g water, warm
• 1 tsp fine sea salt
• 30 g olive oil

Lamb Filling

• 80 g onions, quartered
• 1 garlic clove
• 20 g extra virgin olive oil, plus extra for brushing and greasing
• 500 g lamb mince, broken in pieces
• 50 g toasted pine nuts
• 1 tsp ground cinnamon
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Assembly

• 100 g water
• 4 tsp sesame seeds
• 250 g natural yoghurt
• 1 Tbsp sumac
• ½ bunch fresh coriander, leaves only