Pizza and Turkish flatbreads
This pide is topped with cubed lamb liver and tail fat. The liver is not cooked beforehand; it releases its juices in the oven, which soak into and flavor the dough. The only tricky part is removing the membrane: if left on, it shrinks during cooking, toughening the liver and making it rubbery to chew.
Dissolve the yeast in warm water and let it stand for 5 minutes. Add the flour and salt, knead for 8 minutes, then cover the bowl and let the dough rise.
Lift the thin membrane on the liver at one end and peel it away with the help of a knife; the membrane shrinks during cooking and makes the liver tough. Cut out and remove the large blood vessels. Cut the liver into 1 cm cubes and let them sit on a paper towel for 5 minutes to absorb surface moisture.
Finely chop the onion and mince the lamb tail fat with a knife. Combine them with the liver cubes. Add the Turkish red pepper flakes, cumin, and black pepper and mix. Do not add salt yet; it draws the juices out of the liver and makes it tough before baking.
Divide the risen dough into three balls and let them relax for 10 minutes. Roll each into an oval about 35 cm long and 15 cm wide, then transfer to a parchment-lined baking sheet.
Season the filling with salt and mix. Immediately spread it in a single layer over the dough, leaving a two-finger border around the edges. Do not pile up the cubes; stacked liver will steam instead of brown. Fold the edges inward and press them down.
Preheat the oven and baking sheet to 250°C / 480°F. Bake the pide for 14 minutes. It is done when the liver cubes are browned outside with no pink in the center, and the edges of the dough are deep golden. Cut a cube in half to check; organ meat should not be left undercooked. Sprinkle with parsley and sumac and serve hot.
Let the dough rise for about 70 minutes, until doubled in size; this time is not included in the recipe timing. If the liver is salted too early, it releases its juices and becomes tough, so add the salt just before baking.
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