Squeeze lemon over a piece of oven-crisped Turkish bread filled with spicy mince, then smear with bright beetroot dip before devouring.
Nutrition
- 1910 kj Energy
- 21g Fat Total
- 8.5g Saturated Fat
- 3.5g Fibre
- 32g Protein
- 34g Carbs (total)
Lamb pide with beetroot dip
Print RecipeIngredients
- 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
Instructions
Step 1
Preheat 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 2
Place the beetroot, yoghurt, remaining cumin and remaining coriander in the bowl of a food processor. Process until smooth.
Step 3
Cut 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.
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
