| | Fully-loaded Turkish bread
Fully-loaded Turkish bread
Fully-loaded Turkish bread 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. For the spicy lamb topping, heat the oil in a large frying pan over high heat. Add the onion, capsicum and garlic. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until softened. Transfer to a large heatproof bowl. Set aside to cool. Add the mince, tomato, parsley, tomato paste, allspice, chilli and cinnamon. Season well. Use your hands to knead to combine.
  2. Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper. Use a large serrated knife to carefully slice the pides in half horizontally. Use a spatula to firmly spread the lamb mixture over both cut sides of 1 split pide to create even layers.
  3. For the three-cheese topping, combine the egg and mozzarella in a bowl. Spread the mixture over both cut sides of the remaining pide. Top with haloumi and crumble over feta.
  4. Transfer pides to the prepared trays. Bake for 12-15 minutes or until crisp and golden. Top the lamb pide with yoghurt. Sprinkle rocket and parsley over pides. Serve with lemon wedges.
Time for preparing:
25 min.


  • 2 (400g each) Turkish pide
  • Greek-style yoghurt, to serve
  • Rocket, to serve
  • Fresh continental parsley sprigs, to serve
  • Lemon wedges, to serve
  • Spicy lamb topping
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1/2 red capsicum, deseeded, finely chopped
  • 1/2 green capsicum, deseeded, finely chopped
  • 3 garlic cloves
  • 500g lamb or beef mince
  • 2 roma tomatoes, halved, deseeded, finely chopped
  • 1/2 cup chopped fresh continental parsley
  • 70g (1/4 cup) tomato paste
  • 1 teaspoon allspice
  • 1/2 teaspoon Masterfoods Chilli Flakes
  • 1/2 teaspoon ground cinnamon
  • Three-cheese topping
  • 1 egg, lightly whisked
  • 200g (2 cups) coarsely grated mozzarella
  • 100g haloumi, thinly sliced
  • 100g feta, coarsely crumbled