Pide with lamb and garlic puree with chickpeas
4 servings
30 minutes
Lamb pide with garlic puree and chickpeas is a true gastronomic delight that combines aromatic spices and the tender texture of ingredients. This recipe is inspired by Turkish cuisine, where pide is a popular type of bread. Juicy lamb marinated in lemon juice and cumin gains depth of flavor, while the garlic puree with chickpeas adds a creamy note with a slight tang from yogurt. The crispy base of the pide perfectly complements the juicy meat, creating a harmonious balance. The dish is garnished with fresh tomatoes and arugula, adding freshness and brightness. It’s not just a treat but a gastronomic experience that transports you to the cozy atmosphere of Turkish taverns where food is an art. Perfect for both everyday dinners and special occasions when you want to impress guests with rich flavors and beautiful presentation.
1
Mix 1 tablespoon of lemon juice, cumin, olive oil, and spices. Add the meat, mix, and let it marinate for 1 hour.
- Lemon juice: 1.5 tablespoon
- Ground caraway: 1 teaspoon
- Olive oil: 1 tablespoon
- Spices: to taste
- Lamb fillet: 4 pieces
2
Preheat the oven to 210 degrees. Wrap the head of garlic in foil and roast for 20 minutes until soft. Cool and extract the flesh from each clove. Make a puree of garlic and chickpeas, remaining lemon juice, and yogurt in a blender. Add a little water and spices as needed.
- Garlic: 1 head
- Canned chickpeas: 100 g
- Lemon juice: 1.5 tablespoon
- Yoghurt: 1 tablespoon
- Spices: to taste
3
Grill the meat for 3 minutes on each side. Toast the Turkish bread and cut it in half. Spread the puree and place a piece of meat on top. Garnish with sliced tomato and arugula leaves.
- Lamb fillet: 4 pieces
- Pide flatbread: 4 pieces
- Tomatoes: 1 piece
- Rocket (arugula): 1 bunch
