Prep
20 MIN
Cook
20 MIN
Ingredients
2 tbsp
Extra Virgin Olive Oil
400 g
Lamb Mince
1
Garlic Clove, Crushed
1 tbsp
Baharat Spice Mix*
420g can
HEINZ Big Red Condensed Tomato Soup
2 cups
Self-Raising Flour
½ tsp
Baking Powder
1 tsp
Salt Flakes
1 cup
Thick Greek Yoghurt, extra to serve
1
Lebanese Cucumber, Finely Diced
½
Red Capsicum, Finely Diced
½
Red Onion, Finely Diced
1
handful Pomegranate Seeds (Optional)
-
Juice of half a lemon
-
Finely Chopped Herbs (Mint, Coriander, Dill or Parsley)
Instructions
Step 1
Place 2 baking trays in the oven and pre-heat to 240°C / 220°C fan-forced.
Step 2
For the spiced lamb: heat a large frying pan over high heat. Add 1 tablespoon oil, the lamb, garlic and spice mix. Cook 2-5 minutes, breaking up the lamb as it cooks, until well browned. Add the HEINZ Big Red and simmer 5-10 minutes.
Step 3
Meanwhile, for the flatbread combine the flour, baking powder and salt in a bowl. Add the yoghurt and remaining tablespoon of oil. Mix with your hands then knead lightly until a smooth dough forms, adding a little extra flour if needed.
Step 4
Divide the dough in half. Lay each on a piece of baking paper. Dust a rolling pin with flour and roll out each piece of dough into oval shapes approximately 25 x 30cm. Carefully transfer to the warm baking trays. Top with lamb mince then bake 10-15 minutes.
Step 5
For the salad: combine all the ingredients. Set aside.
Step 6
Once baked, serve the pide topped with yoghurt, herbs and salad.
*Baharat spice mix is available in supermarkets
Substitute with a quality middle eastern spice blend.
