Smoked Eggplant and Beef Pide with Walnut Dukkah

Instructions

1. 1

   For the dough: In a large bowl, whisk together flour, yeast, sugar, and salt. Gradually add warm water and olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

   ~60 min
2. 2

   Meanwhile, for the filling: Grill the eggplants over medium-high heat until the skin is charred and the flesh is very soft, about 20-25 minutes, turning occasionally. Let them cool slightly, then scoop out the flesh, discarding the skins. Mash the eggplant flesh with a fork.

   ~25 min
3. 3

   Finely dice the onion and mince the garlic. In a frying pan over medium heat, sauté the onion until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.

   ~15 min
4. 4

   Stir in the tomato paste, cumin, paprika, black pepper, and 1 teaspoon of salt. Cook for another 2 minutes. Add the mashed eggplant to the beef mixture and stir to combine. Simmer for 5 minutes, then remove from heat and let cool.

   ~7 min
5. 5

   For the Dukkah: In a dry frying pan over medium heat, toast the walnuts, sesame seeds, coriander seeds, cumin seeds, and fennel seeds until fragrant, about 5-7 minutes, stirring constantly to prevent burning. Let cool.

   ~7 min
6. 6

   Transfer the toasted ingredients to a food processor. Add red pepper flakes and 0.5 teaspoon of salt. Pulse until coarsely ground. Do not over-process into a paste.

   ~3 min
7. 7

   Preheat your oven to 450°F (230°C). Punch down the risen dough and divide it into 4 equal portions. On a lightly floured surface, roll each portion into an oval shape, about 1/4 inch thick.

   ~10 min
8. 8

   Place the ovals on a baking sheet lined with parchment paper. Spread a generous layer of the eggplant and beef filling over each oval, leaving a small border around the edges. Gently fold the edges of the dough over the filling to create a boat shape.

   ~5 min
9. 9

   Bake for 15-20 minutes, or until the crust is golden brown and the filling is heated through.

   ~20 min
10. 10

    Remove the pide from the oven. Immediately sprinkle generously with the walnut dukkah. Slice and serve hot.

    ~2 min