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Easy Turkish-style pide recipe

Easy Turkish-style pide recipe

60 ratings

Created by The Tesco Real Food team

The perfect Friday night dinner, these spicy lamb flatbreads are ready in just 35 minutes! See method

  • Serves 4
  • Takes 35 mins
  • 510 calories / serving
  • Dairy-free

Ingredients

  • 2 tbsp olive oil, plus extra to serve (optional)
  • 375g lamb mince

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

  • 1 red pepper, thinly sliced​
  • 1 small red onion, thinly sliced
  • 15g fresh flat-leaf parsley, leaves picked
  • 15g fresh coriander, leaves picked
  • 1 lemon, cut into wedges​
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2130kj
    510kcal     26%

  • Fat

    27g 38%

  • Saturates

    10g 51%

  • Sugars

    5g 5%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 42.9g Protein 22.2g Fibre 4.5g

Method

  1. Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the mince, spices and a pinch of salt for 7-10 mins until browned and cooked through. Stir in the tomato purée and 4 tbsp water for the final 2 mins of cooking. Tip into a bowl and wash the pan. Preheat the grill to high and place a baking sheet under to heat up.
  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, then roll each piece into an oval about 10 x 20cm on a lightly floured surface. Pinch the ends together so they're slightly pointed.
  3. Heat ½ tbsp olive oil in a frying pan over a high heat. Cook 2 pides at a time for 2-3 mins until the base is golden and the dough has puffed up slightly. Set aside and repeat with the remaining bases and oil.
  4. Carefully remove the baking sheet from the grill and add the pide bases. Top with the mince mix and red pepper, then grill for 5-8 mins until lightly golden and cooked through. Top with the red onion and herbs and drizzle with the extra oil, if you like. Serve with lemon wedges to squeeze over.

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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