Lamb Pides with Tomatoes and Yogurt Dressing

PREP: 20 mins COOK: 15 mins Add to My Favourites


Serves 4

  • 300g minced lamb
  • 1 large onion, peeled and finely chopped
  • 1 red or green pepper, finely chopped
  • 2 tomatoes, seeded and finely chopped
  • 2 tablesp. tomato purée
  • 1 teasp. ras el hanout
  • Salt and freshly ground black pepper
  • 2 pizza bases (2 x 260g)
  • 1 egg
  • 2 tablesp. pine nuts
  • 200g creamy Greek-style yogurt
  • 1 tablesp. lemon juice
  • 3 tablesp. chopped fresh mint
  • 100ml water


Step 1

Pre-heat the oven to Gas Mark 6, 200°C (400°F) and remove the oven rack.

Step 2

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.

Step 3

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.

Step 4

Cook in the oven for 12 minutes until golden brown.

Step 5

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.

Step 6

Serve the pides hot, sprinkled with chopped mint, along with the yoghurt dressing and a salad.

Chef's Tip

This delicious Turkish speciality, which is perfect for sharing, is also an ideal finger food.

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