“This delicious Turkish pizza comes from the January 2009 issue of "recipes +" magazine. You can prepare the lamb a day ahead, and store it in the fridge. ****To cut costs, you can use ground beef instead of lamb, but be sure to drain the fat off after cooking.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large frying pan over moderate heat. Cook lamb, stirring to break up lumps, 3-4 minutes or until changed in colour. Stir in spice, onion, garlic, juice and tomato; cook and stir 2 minutes or until lamb is cooked.
  2. Preheat an oven grill to high. Place pide cut-side up on grill tray; grill for 2 minutes or until golden. Transfer to chopping board.
  3. Top pide with lamb mixture. Combine yogurt and 1/3 cup coriander in a medium bowl; spoon over pide. Sprinkle with extra coriander to garnish. Serve with lemon wedges.

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