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Cheat’s Turkish pide recipe

Cheat’s Turkish pide recipe

58 ratings

Forget a takeaway, this cheat's Turkish pide (a twist on a meaty pizza) is not only delicious but is ready in just 30 minutes. Whip up an easy dough and simply fry in a pan until golden. Ground cumin and coriander add a Turkish flair however feel free to add a little chilli if you like it spicy. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 496 calories / serving
  • Dairy-free

Ingredients

  • 2 tbsp olive oil
  • 375g lamb mince

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp tomato purée
  • 200g self-raising flour, plus extra for dusting

  • 1 red pepper, seeded and thinly sliced
  • 1 small red onion, thinly sliced
  • small handful flat-leaf parsley, leaves picked
  • small handful coriander, leaves picked
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2080kj
    496kcal     25%

  • Fat

    25g 36%

  • Saturates

    10g 50%

  • Sugars

    4g 5%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 49.2g Protein 21.6g Fibre 3.5g

Method

  1. Preheat the grill and place a baking sheet under to heat. Heat ½ tbsp olive oil in a frying pan over a medium-high heat. Add the mince, spices and a pinch of salt. Fry for 7-10 mins, until the mince is browned and cooked through. Stir in the tomato purée for the final 2 mins of cooking. Tip into a bowl.
  2. Meanwhile, whizz the flour, ½ tbsp olive oil and 100ml water with a pinch of salt in a food processor until it comes together as a dough. Divide into 4 equal pieces; on a lightly floured surface, roll each one into an oval shape.
  3. Place the frying pan over a high heat and add 1⁄2 tbsp olive oil. Add two pides at a time and cook for 2-3 mins, until golden. Repeat with the remaining bases.
  4. Carefully remove the baking tray from the grill and place the pides on it. Top with the mince mix and red pepper and place back under the grill for 3-5 mins, until the pides are lightly golden and cooked through. Serve each pide topped with the red onion and herbs and drizzled with the remaining oil.

See more Turkish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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