Wednesday, August 29, 2007

Back in the Kitchen: Turkish Pizza

It's funny how you can overlook the most simple recipes and sometimes they're simply wonderful. That's not quite the case with this turkish pizza. I wouldn't call it simply wonderful, but it was pretty damn good and a very quick, easy way to whip up a yummy Tuesday night meal.

After my weekend of minimal cooking I was keen to cook something new. My quest to cook all clippings is still going and I've had this one ear-marked for a while. I'm getting down to the very difficult ones, or those with expensive ingredients or those that require very long cooking times. So I'm not entirely sure how this one slipped past the radar. I think I tore it out of a Gravox promo booklet of all places.

The mint really makes it but being beef mince there's something quite homely about it. It reminds of spaghetti bolognese, or the toasties you might whip up from the leftovers. I ate so many bolognese jaffels as a student. Most students have some form of toasted sandwich maker and whilst the sandwich presses allow a little more "gourmette", you can't go past a jaffel surely.

I didn't use lamb and mint gravy mix last night, I used a plain gravox that was floating around in the pantry. But I'm sure beef stock would be exactly the same really. I upped the mint to compensate though.

Luckily this can be a cutlery free meal once cool enough. So I trekked outside with my piece of turkish bread pizza to watch the lunar eclipse. I think I missed the moon at it's reddest though, I thought it was all a little overrated until I saw the pictures in the paper today. Clearly I went at the wrong time. Nevermind.

Turkish Pizza
1 tbsp oil
4 spring onions
1 clove garlic, crushed
500 g beef or lamb mince
1/2 tsp ground cumin
1/2 tsp ground coriander
1/3 cup Gravox (insert registered trademark symbol here) lamb with mint gravy mix (sounds appetising huh? Just use beef stock)
1 1/4 cups water
4 tbsp tomato paste
1 long turkish pide loaf, halved horizontally
1/3 cup pine numts toasted
2 roma tomoatoes diced
1 tbsp finely chopped mint
2 cups tasty cheese
extra mint to garnish

Preheat oven to 230 degrees C. Heat oil and cook onions, garlic and mince until mince is browned. Combine spices, gravy mix, water and tomato paste. Add to the mince mixture, bring to the boil then reduce heat and cooke for a further 4 min.

Cut each pide in half and place cut side up on a baking tray. Spoon mince mixture evenly over each piece and top with pine nuts, tomatoes, mint and cheese. Bake for 15-20 min until cheese is golden and base is crispy.

Serves 4.


David Hall said...

Hi Ali

A bizarre concoction but sounds delicious nonetheless! I reckon this would be nice on Turkish flatbreads too. A nice quick meal.

Pass my regards to Melbourne, long time since I visited it last (1989 to be precise!)


Ali-K said...

I definitely will David! Thanks for dropping by.