Street Pide
Turkish-style flatbread topped with spiced strawberry stewed lamb, pistachios, crumbled feta, barberries and shaved leeks.
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 Tbsp nigella seeds
1½ Tbsp white sesame seeds
1¼ cups DOLE® Chef-Ready Cuts Diced Strawberries, thawed
Strawberry Stewed Lamb
10 lbs lamb shank, raw
¼ cup salt, kosher
½ cup vegetable oil
2½ cups yellow onion, large diced
2½ Tbsp garlic cloves, smashed
1½ Tbsp coriander, whole
1½ Tbsp cumin, whole
1¼ cups apricot preserves
2½ cups strawberry purée
2½ ea. cinnamon sticks
1¼ tsp oregano, dry
10 cups chicken stock
½ cup red wine vinegar
2½ cups strawberry purée
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 Tbsp chopped pistachios, 1 ¼ Tbsp feta, ½ Tbsp barberries, 2 Tbsp leeks and 2 Tbsp strawberries.
- Curl up edges of pide bread to form a crust around the toppings.
- rush crust with beaten egg and sprinkle with ½ tsp Nigella seeds and ½ tsp sesame seeds.
- Bake at 375°F until golden-brown and warmed throughout, about 15-18 minutes. Once baked rest for 5 minutes then serve.