FULLY-LOADED TURKISH BREAD

Serves 8 // Prep 20 mins // Cook 25 mins

INGREDIENTS

2 (400g each) Turkish pide Greek-style yoghurt, to serve Rocket, to serve Fresh continental parsley sprigs, to serve Lemon wedges, to serve 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 dried chilli flakes 1/2 teaspoon ground cinnamon 1 egg, lightly whisked 200g (2 cups) coarsely grated mozzarella 100g haloumi, thinly sliced 100g feta, coarsely crumbled

METHOD Step 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 mediumlow. 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.

Step 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.

Step 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.

Step 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. RECIPE Alison Adams PICTURE Jeremy Simons