Squeeze lemon over a piece of oven-crisped Turkish bread filled with spicy mince, then smear with bright beetroot dip before devouring.
Ingredients
- 2 teaspoons olive oil
- 500g lamb mince
- 3 shallots, trimmed, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 teaspoon finely grated lemon rind
- 1 teaspoon fresh lemon juice
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons chopped fresh mint
- 1 x 225g can sliced beetroot, drained
- 130g (1/2 cup) natural yoghurt
- 4 Turkish bread rolls
- Lemon wedges, to serve
Method
- Step 1Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the shallot, garlic, tomato paste, lemon rind, lemon juice, 2 teaspoons of cumin and 1 teaspoon of coriander. Cook, stirring, for 3-4 minutes or until mince is cooked through. Stir in the mint. Set aside to cool slightly.
- Step 2Place the beetroot, yoghurt, remaining cumin and remaining coriander in the bowl of a food processor. Process until smooth.
- Step 3Cut an oval piece from the top of each bread roll to make a shell. Reserve bread. Place bread shells on a large baking tray. Fill with mince mixture. Add the reserved bread to the tray. Bake for 5 minutes or until crisp. Thickly slice. Serve pide with beetroot dip, lemon wedges and reserved bread for dipping.
Nutrition
1910 kj
Energy
21g
Fat Total
8.5g
Saturated Fat
3.5g
Fibre
32g
Protein
34g
Carbs (total)
All nutrition values are per serve
Notes
Time saving tip: Use a bought beetroot dip. Reduce the cumin to 1 teaspoon cumin and halve the amount of ground coriander.
With a twist: Beef pide with spiced sour cream: Omit the beetroot. Replace the lamb mince with beef mince. Replace the mint with fresh coriander. Replace the yoghurt with sour cream.
- Author: Nadia French
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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