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Turkish Lamb & Feta Pide

Turkish Lamb & Feta Pide

with Chopped Cucumber & Radish Salad

Ready for an unforgettable culinary adventure? This radiant pide will transport you straight to the bustling streets of Istanbul, with a warmly spiced lamb and onion filling cradled within golden dough and sprinkled with tangy, creamy feta. Let’s dig right in!

Tags:
Over 30g protein
Allergens:
Soy
Gluten(Wheat)
Milk
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Pizza Dough

(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )

½

Onion

1 packet

lamb mince

1 sachet

chermoula spice blend

1 packet

tomato paste

1 packet

baby leaves

1 sachet

sesame seeds

(Contains Sesame; )

½ packet

Cow's Milk Feta

(Contains Milk; May be present Cashew, Pine Nut. )

1

cucumber

2

radish

½

lemon

1 packet

mint

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

¼ cup

water

1 tbs

milk

(Contains Milk; )

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Nutrition Values

Energy (kJ)2983 kJ
Calories713 kcal
Fat38.9 g
of which saturates16.9 g
Carbohydrate124.8 g
of which sugars10.1 g
Dietary Fibre15.3 g
Protein60.8 g
Sodium1760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Keep pizza dough in packaging and place in a bowl of hot tap water (not boiling) until the dough is warm, 20 minutes. • Halve each ball of pizza dough, then set aside to rest for at least 1 hour, until dough increases in size (speed this up by covering each dough ball with a bowl). • Meanwhile, finely chop onion (see ingredients).

TIP: The dough needs to be warm to increase in size. Resting the dough improves the pizza base texture.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion and lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Reduce heat to medium, add chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Add the butter, brown sugar and water, and simmer until slightly reduced, 2-3 minutes. • Remove pan from heat, add baby leaves and stir until wilted.

3
3

• Dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm oval. • Transfer pizza bases between two lined oven trays.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

4
4

• Top bases with lamb mixture, leaving a 4cm boarder around the edge. • Carefully fold long edges of dough over filling, leaving the centre exposed. Brush dough edges with the milk and sprinkle with sesame seeds. • Crumble cow's milk feta (see ingredients) over filling. • Bake pide until golden and cooked through, 15-20 minutes.

5
5

• Meanwhile, finely chop cucumber and radish. Slice lemon into wedges. • In a medium serving bowl, combine cucumber, radish, a generous squeeze of lemon juice and a drizzle of olive oil. • Tear over mint.

6
6

• Divide Turkish lamb and feta pide between plates. • Spoon chopped cucumber and radish salad over to serve. Serve with any remaining lemon wedges. Enjoy!