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Lamb pide with beetroot dip
Lamb pide with beetroot dip
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Drizzle lemon on crispy Turkish bread with spicy mince, top with vibrant beetroot dip, and enjoy.
Ingredients:
  • 9.20 gm olive oil
  • 500g lamb mince
  • 3 shallots, trimmed, thinly sliced
  • 22.20 gm tomato paste
  • 5.30 gm fresh lemon juice
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 40.00 ml chopped fresh mint
  • 1 x 225g can sliced beetroot, drained
  • 130g (1/2 cup) natural yoghurt
  • 4 Turkish bread rolls
Instructions:
  • 1. Preheat the oven to 180°C. Heat oil in a large frying pan over medium heat, then add the mince and cook for 3 minutes until it changes color, breaking up any lumps with a wooden spoon. Add shallot, garlic, tomato paste, lemon rind, lemon juice, 2 tsp cumin, and 1 tsp coriander. Cook for an additional 3-4 minutes until mince is cooked through. Stir in mint and allow to cool slightly before serving.
  • In a food processor, combine beetroot, yogurt, and the remaining cumin and coriander. Blend until smooth.
  • 1. Hollow out the top of each bread roll to create a shell, setting the bread aside. Place the bread shells on a baking tray. Fill with mince mixture, topping with the reserved bread. Bake for 5 minutes until crisp. Slice thickly and serve pide with beetroot dip, lemon wedges, and extra bread for dipping.

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