Pide

Boat-shaped Turkish flatbread baked with toppings of minced meat, egg, or kaşar cheese and fresh herbs.

Ingredients

• 400g lamb shoulder
• 400g pide bread
• a handful of sliced scallions
• a pinch of ground sumac
• 1/4 cup olive oil
• 200g eggplant
• a handful of fresh mint, chopped
• a generous spoonful of crumbled feta

Instructions

1. 1

   Pat the fresh mussels dry, season generously with salt, pepper, and sweet paprika, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the fresh mussels until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced scallions over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and eggplant, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh mussels to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh mussels is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the toasted pine nuts, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the dill and serve hot alongside rice pilaf.

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