Recipe: Turkish lamb pide


Here's a delicious new recipe that I have created - it's a tasty alternative to pizza and is suitable for the whole family and is very easy to make.  


Best of all, it can be cooked from frozen so it's ideal for those quick dinners after work or when you’re just too tired to cook!


Turkish lamb pide







Olive oil
1 onion, finely chopped
500g (1 lb) minced lamb (ground lamb)
2 teasp each ground cumin and ground allspice
2 tablesp (40ml) tomato paste
Sea salt and pepper
1 long loaf Turkish pide bread
250g (9oz) tub hommus
approx 1 cup (100g/3 oz) grated mozzarella
approx 1 cup (100g/3 oz) crumbled feta cheese

Later:
Plain yoghurt (optional)
Handful fresh mint/parsley leaves, chopped
Lemon wedges


Heat some oil in a large frypan over medium heat.  Add onion and cook for a few minutes or until translucent.  Remove to a plate.

Increase heat to high and add lamb to the frypan and cook for a few minutes or until well browned (drain off any excess fat).  Add spices and cook for another minute or two.  Remove from heat and add cooked onion, tomato paste, salt and pepper.   Mix well. 

Cut the Turkish bread into three pieces then slice each piece through the middle to make six pide bases.  Spread the hommus over the bases (cut side facing up) then top with the lamb mixture then mozzarella and feta.  


Freeze: Wrap the pide in aluminium foil then store in the freezer.

Defrost: In the fridge or you could cook these from frozen.

Cook: Bake in 200C (390F) oven for 15-20 mins, or until the base is crisp and the top is golden brown.  Allow longer for frozen pides – cover with foil if they brown too quickly.

Serve: Drizzle some yoghurt over the pides (optional) then scatter with parsley/mint.  Serve with lemon wedges.

Serves: 6