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Lamb Pide with Herb & Garlic Yoghurt - Em's Food For Friends

Lamb Pide with Herb & Garlic Yoghurt

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This version of Lamb Pide is a super easy, sensationally tasty and budget friendly option for a make at home Turkish meal that will surely become a family favourite. Get your Jamie Oliver on and make a visually stunning, party style share platter or serve them individually with a salad on the side.

Prep time:  20 minutes                

Cooking time:  20 minutes            

$  Low Budget

Serves 4

For the Lamb Pide:

Olive oil for frying

4 small or 1 large Turkish loaf

500gm of lamb mince

2 cloves of garlic

1 tsp of ground cumin

1/2 tsp of ground coriander

A pinch of cinnamon

1/2  tsp of dried chilli flakes

Juice of 1/2 a lemon

Sea salt and cracked pepper

Lemon wedges to serve

For the Topping:

A couple of handfuls of baby rocket leaves

1 punnet of cherry or grape tomatoes, quartered

1 lebanese cucumber, thinly sliced with a mandolin or knife

2-3 radishes, sliced

1 small red onion sliced

Juice of 1/2 a lemon

2 tsp of sumac

1/4 cup of extra virgin olive oil

For the Herb & Garlic Yoghurt:

Juice of 1/2 a lemon

1 garlic clove, finely minced

2 tbs of water

1 cup of natural yoghurt

A handful of parsley leaves

A handful of mint leaves

A couple of dill sprigs

Sea salt and cracked pepper

Pre

Preheat the oven to 180°C.

To make the Lamb Pide, prepare the bread by slicing the Turkish rolls in half lengthways running your knife evenly through the middle.  Lay the halves out crust side down and with your hands scoop out the middle of the bread so you are left with 8 hollow boat shapes  (I use the left over bread for bread crumbs that is suitable to freeze).  Drizzle the halves with a little olive oil and rub all over.  Place in the preheated oven for approximately 8-10 minutes or until crispy.  Remove from the oven and set aside.

In a small bowl, combine the sumac, lemon juice and olive oil and season with salt and pepper. Toss the onions through the dressing and set aside.

Heat a medium frypan until nice and hot, add a little olive oil and fry the mince until nice and golden brown (you may need to drain off a little of the fat before adding the spices).  Add the garlic, cumin, coriander, chilli flakes and cinnamon and fry for about 1 minute or until fragrant.  Squeeze in the lemon juice and stir over a high heat so you have a nice dry mixture.  Spoon the mixture into your bread halves and bake in the oven for a further 5 minutes.

To make the yoghurt, place the herbs in your palm and create a tight wad. Finely chop the herbs altogether and combine about two thirds with the yoghurt, lemon juice, water, garlic, sea salt and pepper.  Keep one third of the herbs aside for garnish.

To make the Lamb Pide platter, grab a large board or tray and scatter over the rocket leaves. Place the mince filled Turkish boats on the platter and scatter over the tomatoes, cucumber and radishes. Drizzle half of the yoghurt over the mince and place the rest in a small bowl for people to help themselves. Top the mince with the onions and spoon any remaining juices over the mince and the salad. Sprinkle over the remaining herbs and serve in the centre of the table with extra lemon wedges.

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