Street Pide

Turkish-style flatbread topped with spiced strawberry stewed lamb, pistachios, crumbled feta, barberries and shaved leeks.

Allergens: Eggs, Dairy (feta), Tree Nut (pistachio), Gluten (pide dough)


Street Pide Ingredients:

10 each Pide dough
5 cups Strawberry Stewed Lamb, sub-recipe
½ cup Pistachios, chopped
¾ cup Feta, crumbled
¼ cup Barberries
1¼ cups Leeks, shaved
10 each Whole eggs, beaten, for wash
1½ Tablespoons Nigella seeds
1½ Tablespoons White sesame seeds
1¼ cups DOLE® Chef-Ready Cuts Diced Strawberries, thawed

Strawberry Stewed Lamb Ingredients:

10 lbs Lamb shank, raw
¼ cup Salt, kosher
½ cup Vegetable oil
2½ cups Yellow onion, large dice
2½ Tablespoons Garlic cloves, smashed
1½ Tablespoons Coriander, whole
1½ Tablespoons Cumin, whole
1¼ Cups Apricot preserves
2½ cups DOLE Chef-Ready Strawberry Frozen Purée, thawed
2½ each Cinnamon sticks
1¼ teaspoons Oregano, dry
10 cups Chicken stock
½ cup Red wine vinegar
2½ cups DOLE Chef-Ready Fruit Frozen Strawberry Purée

Strawberry Stewed Lamb DIRECTIONS:

  1. Preheat oven to 300° F.
  2. On each side of lamb shanks, season with evenly divided ¼ cup salt.
  3. In a large Dutch oven over medium high heat, add oil and bring to smoking point.
  4. Add lamb shanks and sear on each side until browned, about 3-4 minutes on each side. Remove from pan and set aside shanks.
  5. Add onions and garlic to the same pan, stirring until browned, about 2 minutes.
  6. Add coriander, cumin, cinnamon and oregano, stirring until toasted, 1 - 2 minutes or until fragrant.
  7. Deglaze pan with chicken stock. Add red wine vinegar and simmer for 5 minutes.
  8. Whisk-in apricot preserve and strawberry purée. Return the lamb shanks to the pan, cover and put into pre-heated oven.
  9. Cook in oven for 2½ hours, or until meat is fork tender and shreds easily.

TO SERVE:

  1. Preheat oven to 375° F.
  2. For each serving, place pide bread on oven-safe dish and spread with ½ cup shredded stewed lamb; top with 1 Tablespoon chopped pistachios, 1 ¼ Tablespoon feta, ½ Tablespoon barberries, 2 Tablespoons leeks and 2 Tablespoons strawberries.
  3. Curl up edges of pide bread to form a crust around the toppings.
  4. Brush crust with beaten egg and sprinkle with ½ teaspoon Nigella seeds and ½ teaspoon sesame seeds.
  5. Bake at 375°F until golden-brown and warmed throughout, about 15-18 minutes. Once baked rest for 5 minutes then serve.
Yield: 10 portions