INGREDIENTS
2 Tbsp paprika
2 Tsp Ground black pepper
2 tsp ground coriander
1 tsp ground cloves
2 tsp ground cardamom
2 tsp ground cinnamon
2 tsp ground ginger
3 tsp ground allspice
2 tsp sumac
17.5oz plain flour, extra for kneading
2 tsp sugar
2 tsp sea salt
0.2oz pack (2 tsp) dried yeast
¾ cup warm water
2 Tbsp olive oil
Filling
1 pack Silver Fern Farms Venison Mince
2 Tbsp olive oil
1 red onion, sliced
2 garlic cloves, sliced
2-2½ Tbsp Baharat spice mix
1 cup grated tasty cheese
2 Tbsp pine nuts
2 Tbsp currants
4.5oz pack baby spinach leaves, blanched, squeezed of excess liquid once drained
3.5oz feta cheese, crumbled
1 tomato, diced
Greek yogurt, to serve
Mint leaves, sliced, to garnish
Lemon, to serve
METHOD
1. To make baharat, place spices in a large jar and shake well to combine.
2. Remove venison from packaging and set aside to bloom for 10 minutes before cooking. In a stand-up mixer bowl, place flour, sugar, salt and yeast. Mix with a dough hook attachment to combine, then add warm water and oil. Mix to combine to get a soft dough, adding a little more water if needed. Knead for 8 to 10 minutes or until dough is smooth. Place in a greased bowl, set aside in a warm area for 1 hour or until dough has doubled in size.
3. Meanwhile, to make filling, heat oil in a frying pan over medium heat. Cook onion and garlic for 2 minutes or until softened. Add Baharat spice and cook for a further 1 minute or until fragrant. Add Silver Fern Farms Venison Mince and cook for 4 to 5 minutes, breaking up clumps. Allow mixture to cool, before stirring in ¾ cup of the grated cheese, pine nuts and currants.
4. Preheat oven to 360°F. Grease and line 2 baking trays. Punch dough down and divide into 4 portions. On a floured counter-top, knead and roll each portion into 11 inches x 7 inches oval shapes. Transfer to tray. Top with spinach, ensuring you leave a 1 inch edge, then divide the mince mixture. Fold edges over, twisting ends to enclose. Crumble over feta and remaining cheese and bake for 20 to 25 minutes or until golden brown. Garnish with diced tomato and mint. Serve with lemon wedges and yogurt.
