PREP: 20 mins
COOK: 15 mins
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Pre-heat the oven to Gas Mark 6, 200°C (400°F) and remove the oven rack.
Combine the onion, pepper and tomatoes in a large bowl. Add the minced lamb, tomato purée and ras el hanout. Season with salt and pepper. Mix all ingredients thoroughly until smooth; divide into 4.
Lay the pizza bases on greaseproof paper. Roll out the pizza bases (if not already rolled out) and cut them in two, leaving them on the greaseproof paper. Brush the edges with a little beaten egg and spread the filling lengthwise, leaving the edges free. Fold the edges slightly inwards and shape the ends into points. Brush them again with beaten egg. Sprinkle the filling with pine nuts and slide everything (pides + paper) onto the oven rack.
Cook in the oven for 12 minutes until golden brown.
Meanwhile, mix the yogurt, lemon juice, 1 tablespoon of chopped mint, salt and pepper. Depending on your preference, optionally add 1 tablespoon of olive oil.
Serve the pides hot, sprinkled with chopped mint, along with the yoghurt dressing and a salad.
This delicious Turkish speciality, which is perfect for sharing, is also an ideal finger food.
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