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 |
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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 |
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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:
- Preheat oven to 300° F.
- On each side of lamb shanks, season with evenly divided ¼ cup salt.
- In a large Dutch oven over medium high heat, add oil and bring to smoking point.
- Add lamb shanks and sear on each side until browned, about 3-4 minutes on each side. Remove from pan and set aside shanks.
- Add onions and garlic to the same pan, stirring until browned, about 2 minutes.
- Add coriander, cumin, cinnamon and oregano, stirring until toasted, 1 - 2 minutes or until fragrant.
- Deglaze pan with chicken stock. Add red wine vinegar and simmer for 5 minutes.
- Whisk-in apricot preserve and strawberry purée. Return the lamb shanks to the pan, cover and put into pre-heated oven.
- Cook in oven for 2½ hours, or until meat is fork tender and shreds easily.
TO SERVE:
- Preheat oven to 375° F.
- 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.
- Curl up edges of pide bread to form a crust around the toppings.
- Brush crust with beaten egg and sprinkle with ½ teaspoon Nigella seeds and ½ teaspoon sesame seeds.
- 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