Pide (Lamb & Cheese)

Per serving

Calories

450

Protein

22 g

Carbs

42 g

Fat

20 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron34%
• Vitamin D4%
• B12168%
• Zinc71%
• Magnesium21%
• Omega-339%
• Folate15%
• Calcium38%
• Potassium16%
• Vitamin C18%
• Riboflavin35%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Store-bought pide dough
• 200 g Ground lamb
• 150 g Kaşar cheese
• 0.5 medium Onion
• 2 Garlic cloves
• 1 large Egg yolk
• 2 tbsp Olive oil
• 15 g Fresh parsley

Method

1. 1

   Finely chop the onion and mince the garlic. Heat olive oil in a pan over medium heat and sauté the onion and garlic for 2 minutes until softened.

2. 2

   Add the ground lamb and cook over medium-high heat for 5 minutes, breaking it apart, until browned. Season with salt and pepper, then set aside to cool slightly.

3. 3

   Divide the dough into 2 portions. Roll each into a flat oval, about 20cm x 12cm. Pinch the edges upward to create a boat shape with raised sides.

4. 4

   Divide the lamb mixture between the two boats, spreading it along the length. Crumble the kaşar cheese over the lamb, leaving a small border.

5. 5

   Beat the egg yolk with 1 tbsp water and brush the raised edges. Bake at 220°C (gas mark 7) for 12-15 minutes until the bread is golden and the cheese is melted.

6. 6

   Garnish with fresh parsley and serve hot straight from the tray.