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Turkish Pide with Beef Merguez
Turkish Pide with Beef Merguez

Turkish Pide with Beef Merguez

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!

Tags:
Family
Allergens:
Gluten
Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

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

2 piece

Beef merguez sausage

(May be present: Selderij, Ei, Gluten, Mosterd, Soja, Tarwe)

½ piece

Green Romano pepper

5 g

Fresh flat leaf parsley

(May be present: Selderij)

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

Energy (kJ)4058 kJ
Calories970 kcal
Fat36.5 g
Saturated Fat9.9 g
Carbohydrate115.6 g
Sugar21.7 g
Dietary Fiber9 g
Protein36.6 g
Salt5.9 g
Trans Fat0.4 g
Potassium258 mg
Calcium24 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Tall-Sided Pan
Bowl
Baking Sheet with Baking Paper
Small Bowl

Cooking Steps

Prepare
1

Preheat the oven to 200°. Cut the green Romano pepper into thin strips. Slice half of the onion into thin crescents and finely chop the rest. Crush or mince the garlic. Cut open the skin of the sausages and squeeze out the meat.

Make the filling
2

Heat the olive oil in a frying pan over medium-high heat. Fry the garlic and chopped onion for 2 minutes. Add the sausage meat and the green Romano pepper and fry for 4 minutes, 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.

Prepare the onion
3

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.

Assemble
4

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.

Make the toppings
5

Finely dice the tomato. In a small bowl, combine the mayonnaise with sambal as preferred (see Tip). Finely chop the parsley. 

Health Tip: this recipe is high in calories. If you're watching your calorie intake, substitute the mayonnaise with yogurt.

Serve
6

Top the pide with the pickled onion and the tomato. Drizzle with the sambal mayonnaise to finish. Garnish with the parsley.

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