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!
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
Ingredients
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 Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
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; )
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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. • Crumble cow's milk feta (see ingredients) over lamb filling. • Bake pide until golden and cooked through, 15-20 minutes.
• 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.
• Divide Turkish lamb and feta pide between serving plates. • Spoon chopped cucumber and radish salad over to serve. Serve with any remaining lemon wedges. Enjoy!