Turkish Pide with Meatballs
with Romano pepper & quick-pickled onion
Turkish pide is a boat-shaped flatbread filled with toppings like cheese, meat, or veggies, baked until crisp and served hot!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
½ piece
Red onion
1 piece
Garlic
100 g
Passata
½ sachet(s)
Middle Eastern spice mix
½ piece
Pizza dough
(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))
1 piece
Tomato
½ piece
Romano pepper
Not included in your delivery
½ tablespoon
Red wine vinegar
¼ tablespoon
Olive oil
1 tablespoon
Water for the sauce
1 teaspoon
Sugar
½ tablespoon
[Plant-based] mayonnaise
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Cut the Romano pepper into thin strips. Slice half of the onion into thin crescents and finely chop the rest. Crush or mince the garlic.
Heat the olive oil in a frying pan over medium-high heat. Fry the garlic and chopped onion for 2 minutes. Add the Romano pepper and the meatballs and fry for 4 minutes, using a spatula to break the meatballs in half. Then add the passata, the Middle Eastern spices and the water (see pantry for amount). Bring to a boil, then cook gently over low heat for 4 - 6 minutes. Season to taste with salt and pepper.
In a bowl, combine the red wine vinegar with the sugar, then add the sliced onion. Season to taste with salt and pepper and set aside until serving, stirring occasionally.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
Roll out the pizza dough onto a parchment-lined baking sheet (see Tip). Cut the dough in half. Fold the edges inwards and roll the corners towards each other so as to make a boat shape. Spread the filling over the dough, then bake in the oven for 15 - 20 minutes.
Tip: use a rolling pin or wine bottle if necessary to roll out the dough.
Finely dice the tomato. In a small bowl, combine the mayonnaise with sambal as preferred (see Tip).
Health Tip: this recipe is high in calories. If you're watching your calorie intake, substitute the mayonnaise with yogurt.
Top the pide with the pickled onion and the tomato. Drizzle with the sambal mayonnaise to finish.
