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Turkish Lamb Pide with Herbed Yogurt and Roasted Vegetables
Turkish lamb pide filling of browned lamb mince cooked with cumin and smoked paprika, paired with roasted aubergine, courgette and onion and herbed yogurt with mint and parsley.
- 2 large naan bread
- 300 g lamb mince
- 200 g Greek yogurt
- 1 medium aubergine
- 1 medium courgette
- 1 medium red onion
- 3 whole garlic cloves
- 20 g fresh mint
- 20 g fresh parsley
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 4 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Cut aubergine and courgette into 2cm chunks, slice red onion into wedges.
- Step 2
Toss vegetables with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
- Step 3
Meanwhile, finely chop mint and parsley. Mix half with yogurt, minced garlic, and a pinch of salt.
- Step 4
Heat remaining olive oil in a large pan over medium-high heat.
- Step 5
Add lamb mince, breaking it up with a spoon, and cook for 5-6 minutes until browned.
- Step 6
Add cumin and paprika, cook for 1 minute until fragrant.
- Step 7
Season lamb with salt and pepper, stir in remaining herbs.
- Step 8
Warm naan breads in the oven for 2-3 minutes until heated through.
- Step 9
Spread herbed yogurt over warm naan breads.
- Step 10
Top with spiced lamb mince and roasted vegetables.
- Step 11
Fold naan slightly and serve immediately with extra yogurt on the side.
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