Lamb Pide

Seriously.......who has the time midweek to be mucking around with pizza doughs or flat breads?  This is a super easy, sensationally tasty and yes, budget friendly option for an almost authentic turkish meal that will surely become a family favourite!

Serves 4

Olive oil for frying
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

For the topping:

1 punnet of cherry or grape tomatoes, quartered
1 lebanese cucumber, peeled in sections and cut into 1cm chunks
1 small red onion sliced
1/2 tsp of sumac
1/4 cup of extra virgin olive oil
Juice of 1/2 a lemon
1 cup of natural yoghurt (thinned with a tbs of water)
A handful of mint leaves, roughly chopped
Sea salt and cracked pepper

To prepare the bread pre heat the oven to 180 degrees and slice the bread 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 two hollow boat shapes  (I use the left over bread for bread crumbs).  Drizzle the halves with a little olive oil and rub all over.  Place in the preheated oven for approximately 8 minutes or until crispy.  Remove from the oven 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.  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 5-8 minutes.

Place the onion slices in a small bowl and toss through the sumac, olive oil and lemon juice.  Season with salt and pepper and stir well to coat evenly.

Remove the bread from the oven and drizzle over the yoghurt.  Scatter with the cucumber, tomato and onion slices, drizzling any of the leftover sumac and oil.  With a final flourish.........sprinkle with the chopped mint leaves and serve.