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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PIDE DOUGH: Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth. Set aside in a bowl covered with a tea towel. | 2. LAMB AND ZUCCHINI TOPPING: Preheat the oven to 200°C Combine vinegar, 2 cloves of the garlic, 1/4 cup oil, 1 tsp cumin and 1/4 cup tomato paste in a small baking dish. Add zucchini and toss to coat then season with salt and pepper. Cover with alfoil then cook in the preheated oven for 15 minutes. | 3. Heat the remaining oil in a frying pan over medium heat and cook onion, stirring for 3 minutes or until soft. Add lamb and cook, stirring, for 5 minutes or until browned and cooked through. Add allspice, 2 tsp cumin, remaining tomato paste and 2 tbs water. Cook, stirring, for 5 minutes. Stir in the pine nuts. Season to taste with salt and pepper, cover and set aside to cool. | 4. TO ASSEMBLE PIDES: Divide dough into 2 portions. Roll out 1 dough portion on a lightly floured surface to make an oval shape about 15cm wide and 30cm long. Spoon half of the lamb mixture down the centre, leaving a 4cm border at each end. | 5. Lay half the zucchini slices diagonally, spaced evenly down over the mince mixture on the dough. Fold in the sides of the dough to enclose filling slightly, leaving an opening down the centre. Place on a lined baking tray. Repeat with remaining dough, lamb and zucchini. | 6. Bake pides in oven at 200°C for 15 minutes or until dough is golden brown and crisp. Serve pides with tzatziki and garnished with fresh coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	1 1/2	cups		-	-	-	-
yeast	2	teaspoons	dried	22.2	2.4504	2.8656	0.10800000000000001
sugar	5	teaspoons		91.77	22.954	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
olive oil	1/3	cup		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
lamb	500	g	ground	1335.0	0.0	84.4	107.95
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
cumin	3	teaspoons	ground	23.625	2.7871	1.122	1.403
tomato paste	3/4	cup		162.36	37.4418	8.5536	0.9306
red wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
garlic clove	3		chopped	-	-	-	-
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
tzatziki				-	-	-	-
coriander leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.