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Turkish pide with green tabouli
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Turkish pide with lamb mince, shortcrust pastry, and fresh tabouli.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 small zucchini, grated
  • 400g lamb mince
  • 40.00 ml Moroccan seasoning
  • 22.20 gm tomato paste
  • 4 kale stalks, trimmed, torn into small pieces
  • 2 sheets frozen reduced-fat shortcrust pastry, partially thawed, halved
  • 165.00 ml grated mozzarella
  • 60g reduced-fat fetta, crumbled
  • 1 egg, lightly beaten
  • Lemon cheeks, to serve
  • 82.50 ml burghul
  • 165.00 gm boiling water
  • 2 green onions, thinly sliced
  • 125.00 ml fresh flat-leaf parsley leaves, chopped
  • 125.00 ml fresh mint leaves, chopped
  • 2 small green capsicums, finely diced
  • 42.00 gm lemon juice
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • In a large saucepan over medium heat, warm oil. Saute onion and zucchini for 5 minutes, stirring occasionally. Increase heat to high. Add mince and cook for about 5 minutes until browned, breaking it up with a wooden spoon. Sprinkle in seasoning and stir for 1 minute until fragrant. Mix in tomato paste and cook for another minute. Gently fold in kale. Remove from heat and let it cool for 10 minutes before serving.
  • Lay a piece of pastry on a flat surface. Sprinkle a quarter of the mozzarella followed by a quarter of the mince mixture down the center. Fold up the pastry sides and pinch the short ends together. Top with a quarter of the fetta. Transfer to a prepared baking tray. Brush the edge of the pide with egg wash. Repeat the process with the remaining ingredients. Bake for 30 minutes or until golden brown.
  • Prepare the Green Tabouli by soaking burghul in boiling water for 20 minutes, then drain. Mix in onion, parsley, mint, capsicum, lemon juice, oil, and season well. Combine everything thoroughly.
  • Serve tabouli generously over the delicious pide and accompany with a citrusy wedge of lemon.

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