Lamb And Eggplant Pide Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT WITH LAMB AND PINE NUTS



Eggplant With Lamb and Pine Nuts image

A recipe from Jeff Smith. Rounds of eggplant topped with lamb in a flavorful sauce. You could serve this as a light main course, a side or even as an appetizer!

Provided by LifeIsGood

Categories     Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground lean lamb
1 medium yellow onion, peeled and chopped
2 garlic cloves, crushed
4 tablespoons olive oil
salt and pepper, to taste
1/2 cup tomato sauce, canned
1/4 cup red wine
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3 tablespoons pine nuts (you might want to add more for personal taste)
1 large eggplant

Steps:

  • Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
  • Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
  • Place the eggplant slices on a baking sheet and spread some of the filling on each.
  • Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.

LAMB AND EGGPLANT PIDE



Lamb and Eggplant Pide image

Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it's cooked it becomes an almost-cheesy layer between the meat and dough. If you can't find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.

Provided by Jessica Battilana

Categories     dinner, lunch, snack, breads, appetizer, main course, side dish

Time 1h15m

Yield 12 pide or 6 servings

Number Of Ingredients 23

3/4 cup/180 milliliters warm water
1 tablespoon granulated sugar
1 1/2 teaspoons active dry yeast
2 1/4 cups/290 grams all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
3 tablespoons olive oil
1 small onion, diced
1 small eggplant (8 ounces/225 grams), diced
Kosher salt
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon red-pepper flakes
1/8 teaspoon ground allspice
1/2 pound/225 grams ground lamb
2 garlic cloves, minced
1/2 cup/15 grams fresh mint, finely chopped
1 tablespoon olive oil, for brushing the pans and the pides
1/2 cup/120 milliliters plain full-fat yogurt
1 large egg
Kosher salt and black pepper

Steps:

  • Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
  • While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
  • Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
  • Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.

TIMBALE OF EGGPLANT AND GROUND LAMB



Timbale of Eggplant and Ground Lamb image

This is SO great looking and it looks so much harder to make than it is. Serves four as a main course--an excellent lunch or supper dish; serves 6 - 8 as an appetizer. Lots of instructions, but really not hard at all. Serve with rice or orzo and a simple tomato sauce.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 large eggplant
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1/4 teaspoon fresh ground allspice
1 teaspoon cinnamon
coarse salt
fresh ground black pepper
1 1/4 lbs lean ground lamb
1 teaspoon paprika (or to taste)
2 tablespoons tomato paste

Steps:

  • Trim the ends from the eggplant, and peel it--here's the tricky part--in five, long peels, using a large knife--the easiest way is to stand the eggplant on end, mark the other end in fifths and saw off the skin, allowing some pulp to be attached.
  • Cube the remaining eggplant and grill or roast it lightly (this instead of saute-ing which uses much more oil).
  • In a large skillet, heat the oil and then saute the eggplant peels, skin side UP, by covering the pan and cooking over moderate heat about five minutes, or until the pulp is lightly browned.
  • Remove the slices and allow them to cool slightly.
  • Arrange them in a one and a half quart round baking dish star fashion, with the narrow end in the center of the bowl and the wide end hanging over the top edge; the five pieces of peel should be equidistant from each other and should overlap in the bottom.
  • Set aside.
  • In the warm skillet, saute the onion and garlic until lightly browned, then add the grilled or roasted eggplant and combine with the 3 tablespoons of tomato paste and the allspice and cinnamon. Season to taste with salt and pepper, mix well, remove from heat and set aside.
  • Preheat oven to 350 degrees.
  • Mix the ground lamb with the paprika and tomato paste and, if you like some salt and pepper.
  • Wet your hands, and, little by little, press the lamb onto the bowl, on top of the peels and without disturbing the pattern formed by the peels; the inside of the bowl should be completely covered with the lamb mixture, though it need not come all the way to the rim of the bowl.
  • Spoon the reserved eggplant/onion mixture into the meat -lined bowl and fold the ends of the eggplant peel over the top.
  • Cover the bowl closely with aluminum foil and bake for 45 minutes.
  • Remove from the oven and let the bowl rest for 15 minutes before removing the foil.
  • Invert carefully onto a platter and serve, surrounded by rice or orzo and accompanied by a tomato sauce.

Nutrition Facts : Calories 561.1, Fat 43.9, SaturatedFat 16, Cholesterol 103.8, Sodium 247.2, Carbohydrate 16.7, Fiber 6.7, Sugar 7.3, Protein 26.4

LAMB AND EGGPLANT PASTITSIO



Lamb and Eggplant Pastitsio image

Categories     Milk/Cream     Lamb     Pasta     Tomato     Bake     Feta     Eggplant     Fall     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 24

For lamb sauce
1 large onion, chopped
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-oz) can crushed tomatoes
For cheese sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
For pasta
10 oz penne (3 cups)

Steps:

  • Make lamb sauce:
  • Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
  • Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper.
  • Preheat oven to 425°F.
  • Make cheese sauce and cook pasta while lamb sauce is simmering:
  • Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
  • Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
  • Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
  • Assemble pastitsio:
  • Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.
  • Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

EGGPLANT, LAMB AND RICE CASSEROLE



Eggplant, Lamb and Rice Casserole image

A perfect recipe -- lots of veggies, combined with lamb, herbs and spices for a dish that reminds me why I love Mediterranean foods! Better yet: for all the great flavor this dish delivers -- it comes together pretty fast. I made this for my sis years ago when she came home from the hospital after having her daughter Alexis and it's been a family favorite since. From Eating Well's Rush Hour Cookbook. Serve with crusty bread and Tzatziki -- either store bought (Costco's is good!), or make your own: Peel, seed and shred a large cucumber, squeeze dry and mix with 1-2 minced garlic, dash of salt and pepper, 2 T chopped mint and 1/4 cup ( i use a bit more) plain yogurt.

Provided by Kmac1805

Categories     European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

2 large eggplants, cut in half lengthwise
3/4-1 lb ground lamb
1 teaspoon olive oil
2 onions, chopped
1 red bell pepper, cored, seeded and chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, with juice
2 teaspoons dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup long-grain white rice
1 (14 1/2 ounce) can beef broth (reduced sodium)
salt and pepper, to taste
1/2 cup feta cheese, crumbled (preferably imported)

Steps:

  • Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F
  • While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
  • Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
  • Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.

LAMB AND EGGPLANT (AUBERGINE) PASTITSIO



Lamb and Eggplant (Aubergine) Pastitsio image

Make and share this Lamb and Eggplant (Aubergine) Pastitsio recipe from Food.com.

Provided by MsKittyKat

Categories     Lamb/Sheep

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 21

1 large onion, chopped
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into 1/2 inch cubes
1 (28 ounce) can crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
10 ounces penne

Steps:

  • Make lamb sauce: Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
  • Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes.
  • Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
  • Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes.
  • Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more.
  • Season with salt and pepper.
  • Sauce can be prepared one day ahead if desired.
  • Preheat oven to 425°F Make cheese sauce and cook pasta while lamb sauce is simmering:.
  • Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes.
  • Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly.
  • Reduce heat and simmer, whisking occasionally, 5 minutes.
  • Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
  • Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
  • Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander.
  • Toss half of pasta with lamb sauce and half with cheese sauce.
  • Assemble pastitsio: Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly.
  • Spoon pasta with cheese sauce on top, spreading evenly.
  • Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes.
  • Let stand 5 minutes before serving.

MOROCCAN LAMB AND ZUCCHINI PIDE



Moroccan Lamb and Zucchini Pide image

These Moroccan Pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with Morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see Recipe #281724).

Provided by Brittney_B

Categories     Savory Pies

Time 1h20m

Yield 2 Pides, 8 serving(s)

Number Of Ingredients 18

1 1/2 cups plain flour
2 teaspoons dried yeast (I use a 7g sachet)
5 teaspoons sugar
1/4 teaspoon salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup olive oil
1 onion, finely chopped
500 g ground lamb
1/2 teaspoon ground allspice
3 teaspoons ground cumin
3/4 cup tomato paste
1 1/2 tablespoons red wine vinegar
3 garlic cloves, finely chopped
1 zucchini, sliced longways in 3mm slices
1/4 cup pine nuts, toasted
tzatziki, to serve
fresh coriander leaves, to serve

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA



Spicy Lamb with Charred Eggplant Purée and Pita image

Provided by Engin Akin

Categories     Garlic     Herb     Lamb     Vegetable     Yogurt     Eggplant     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 (12- to 14-ounce) eggplants
2 large garlic cloves, peeled
3/4 teaspoon salt
1 1/2 cups plain Greek yogurt or drained plain whole-milk yogurt
7 (8-ounce) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes
1/2 teaspoon dried crushed red pepper
Chopped fresh mint or Italian parsley
Warm pita bread wedges

Steps:

  • Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
  • Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
  • Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.

More about "lamb and eggplant pide food"

SPICY LAMB AND EGGPLANT LABNEH - THE DEFINED DISH
Dec 9, 2023 Creamy, flavorful eggplant labneh is topped with spiced lamb that your guests will not be able to get enough of. This recipe is fully inspired by the labneh dip at the Peacock …
From thedefineddish.com


MAMA’S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE RECIPE
This eggplant and lamb casserole is a true testament to the rich culinary heritage of Armenian cuisine. With its comforting texture and rich flavors, it’s a dish that will become a staple in your …
From chefsresource.com


LAMB & EGGPLANT PIDE RECIPE WITH NUTRITION FACTS
May 21, 2024 Lamb & Eggplant Pide is a delightful Turkish flatbread that's perfect for a savory meal. This recipe combines tender lamb, smoky eggplant, and a medley of spices, all nestled …
From cookthismuch.com


LAMB AND EGGPLANT PIDE | JANNIE - COPY ME THAT
Oct 22, 2023 1 small eggplant (8 ounces/225 grams), diced 1 small eggplant (8 ounces/225 grams), diced
From copymethat.com


VEGETARIAN: LAMB & EGGPLANT PIDE LAMB & EGGPLANT PIDE RECIPE
Photo: Lamb & eggplant pide Lamb & eggplant pide recipe With these tasty pides in the freezer, it's easy to treat your family to the taste of Turkey in a flash. To Prep 0:40
From veggetariann.blogspot.com


LAMB & EGGPLANT PIDE - RECIPE CART
250 milliliters (1 cup) lukewarm milk 2 tsp (7 grams/1 sachet) dried yeast 1 tsp caster sugar 375 grams (2 1/2 cups) plain bread flour 1 tsp salt 2 tbsp olive oil Olive oil, to grease 60 milliliters (1/4 cup) olive oil 1 (400 grams) eggplant, cut …
From getrecipecart.com


LAMB AND EGGPLANT PIDE - BING CHEF - THE ART OF COOKING
Nov 17, 2022 Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store …
From bingchef.com


LAMB AND EGGPLANT PIDE - DINING AND COOKING
Nov 16, 2022 Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of
From diningandcooking.com


LEBANESE LAMB STEW WITH EGGPLANT - ADAMANT KITCHEN
Dec 21, 2018 Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special. There's something really …
From adamantkitchen.com


BALKAN LAMB AND RICE CASSEROLE (DJUVEC)
Feb 12, 2025 Balkan Lamb and Rice Casserole (Djuvec) is a one dish meal that includes lamb, rice, and Ajvar and topped with a tangy yogurt sauce. ... Food Lust People Love: Small Batch …
From palatablepastime.com


LAMB & EGGPLANT PIES WITH FETTA CRUST | WOMEN'S WEEKLY FOOD
Sep 30, 2009 Who doesn't love a good meat pie? 1. Heat half the oil in a large saucepan over medium-high heat; cook eggplant, stirring, for 5 minutes or until tender. Remove from pan. 2. …
From womensweeklyfood.com.au


PASTA ALLA NORMA (SICILIAN EGGPLANT PASTA) | THE MODERN PROPER
Feb 13, 2025 How To Make Pasta Alla Norma. Get the tomato sauce simmering first, because it needs 30 minutes (and 45 is better).; Fry the eggplant: You’ll need to work in batches so that …
From themodernproper.com


LAMB AND EGGPLANT PIES | WOMEN'S WEEKLY FOOD
Mar 31, 2022 These low-carb Middle Eastern-style pies are topped with fetta and filo pastry for a tasty midweek meal but good enough for a special occasion too. Looking for more low carb …
From womensweeklyfood.com.au


Related Search