Turkish pide with green tabouli

Turkish pide with green tabouli

0:30 Prep | 0:45 Cook | 4 Servings | Easy

This Turkish pide is cooked with shortcrust pastry and lamb mince, and is topped with a homemade tabouli.

INGREDIENTS

1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
1 small zucchini, grated
400g lamb mince
2 tablespoons Moroccan seasoning
1 tablespoon tomato paste
4 kale stalks, trimmed, torn into small pieces
2 sheets frozen reduced-fat shortcrust pastry, partially thawed, halved
2/3 cup grated mozzarella
60g reduced-fat fetta, crumbled
1 egg, lightly beaten
Lemon cheeks, to serve

GREEN TABOULI
1/3 cup burghul
2/3 cup boiling water
2 green onions, thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
1/2 cup fresh mint leaves, chopped
2 small green capsicums, finely diced
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

METHOD

Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2 Heat oil in a large saucepan over medium heat. Cook onion and zucchini, stirring, for 5 minutes. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add seasoning. Cook, stirring, for 1 minute or until fragrant. Add tomato paste. Cook, stirring, for 1 minute. Stir in kale. Remove pan from heat. Cool for 10 minutes.

Step 3 Place 1 piece of pastry on a flat surface. Sprinkle 1/4 of the mozzarella, then 1/4 of the mince mixture, down the centre. Fold up pastry sides and pinch short ends together. Sprinkle with 1/4 of the fetta. Place on prepared baking tray. Brush edge of pide with egg. Repeat with remaining pastry, mozzarella, mince mixture, fetta and egg. Bake for 30 minutes or until golden.

Step 4 Meanwhile, make Green Tabouli Place burghul in a heatproof bowl. Pour over boiling water. Stand for 20 minutes. Drain. Add onion, parsley, mint, capsicum, lemon juice and oil. Season. Stir to combine.

Step 5 Spoon tabouli over pide. Serve with lemon.

Author: Louise Patniotis  Image credit: Chris L Jones Publication: Super Food Ideas

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