Turkish Pide with Lamb & Cheese

Per serving

Calories

480

Protein

22 g

Carbs

44 g

Fat

22 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron32%
• Vitamin D4%
• B12150%
• Zinc62%
• Magnesium18%
• Omega-335%
• Folate10%
• Calcium28%
• Potassium15%
• Vitamin C3%
• Riboflavin31%

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

Ingredients

• 300 g Pide dough (or pizza dough)
• 200 g Ground lamb
• 100 g Cheese (feta or mozzarella)
• 80 g Onion
• 3 Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 yolk Egg yolk (for brushing)

Method

1. 1

   Heat 1 tbsp olive oil in a frying pan. Finely dice 80g onion and mince 3 garlic cloves. Brown 200g ground lamb with the onion and garlic for 5 minutes.

2. 2

   Stir in 2 tsp ground cumin and paprika. Cook for 1 minute until fragrant. Cool slightly.

3. 3

   Crumble 100g cheese (feta) or tear 100g mozzarella into small pieces. Set aside.

4. 4

   Preheat oven to 220°C (425°F). Divide the 300g dough in half. On a lightly oiled baking tray, stretch each portion into an oval, boat-like shape about 20cm long.

5. 5

   Spoon the lamb mixture down the centre of each pide, leaving a 2cm border. Scatter cheese over the filling. Pinch the two long sides to create a boat shape, leaving the middle open.

6. 6

   Brush the borders with 1 egg yolk mixed with 1 tbsp water. Bake for 15-18 minutes until the edges are golden and the cheese is melted. Serve hot.