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Recipes

Whether you’re cooking a barbeque, hosting a dinner party, meal prepping for the week, or looking for fresh snacks that you can munch on throughout the day, you’ll enjoy the fresh produce we have on offer at our deli shop. From crispy bacon, sliced Spanish salami, and other cured meats to feta-stuffed olives, red peppers and vintage cheddar cheeses, we have everything you need to create delicious dishes that the whole family can enjoy. Read more

Turkish Thin Crust Pide with Spicy Lamb Topping

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19/05/18

Using our top quality lamb mince,  the flavours brought to you by the Turkish thin crust pide will be even better. Prepare yourself for some seconds.

Ingredients

  • 200g plain flour
  • 70g wholemeal flour
  • 2 tomatoes
  • 1 red capsicum
  • 75g capsicum paste
  • 5 garlic cloves chopped
  • ½ bunch parsley chopped
  • 2 tsp chili flakes
  • 200g lamb mince
  • ½ red onion chopped
  • 1 tbsp sumac
  • 2 lemons
  • 1 tbsp olive oil
  • Salt

Method

  1. Preheat oven to 300 degrees and place two large baking trays in middle and bottom shelves. Then in a large bowl, sift plain flour and 1 tsp of salt. Making a well in the centre, add 125ml of warm water and mix into a dough.
  2. Knead the dough for 5 minutes until it is smooth and divide the dough into four balls. Cover the balls with the damp cloth and place aside for 30 minutes.
  3. Make shallow cuts on the surface of the tomatoes in a cross shape then transfer to a heatproof bowl covering it with boiling water. After 30 seconds, drain the tomatoes, put cold water and drain again.
  4. Peel the skin of the tomatoes, cut half widthways, remove the seeds and chop the tomato flesh. Remove seeds from capsicum and chop. Place the tomatoes and capsicum into a food processor with capsicum paste, garlic, parsley, chili flakes, 1 tsp of ground pepper, 1 tsp of salt and pulse. Then in another bowl, add the mixture and the lamb mince and stir.
  5. Dust four sheets of baking paper with wholemeal flour. On each paper, roll out the balls into a 5mm thick 25cm round. Dust the dough once more with wholemeal flour.
  6. On the four rounds that have been rolled, spread the lamb mixture and move the rounds to the preheated baking trays to cook for 10-12 minutes until the edges are crisp. Repeat with remaining two rounds.
  7. For the salad, place chopped onion in a bowl,  sprinkle with sumac, 1 tsp of salt, lemon juice, olive oil and mix.
  8. Sprinkle red onion and sumac salad over the pides and serve with lemon wedges.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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