Turkish Ground Lamb Patties (Pide)
Healthy, because
Even smarter
Nutritional values
Lamb scores points with its abundant proteins, which serve as a building material for cells and muscles. It also contains vitamin B12, which is involved in blood formation and fat reduction. The L-carnitine present can boost fat burning and thus stimulate the metabolism.
Pide can also be filled vegetarian with spinach and feta. Instead of minced meat, boiled lentils and crumbled tofu are ideal and, like meat, provide lots of protein and iron.
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 450 grams Pastry flour
- ½ cube fresh Yeast (About 20 g)
- 1 pinch sugar
- ½ tsp salt
- 1 Tbsp vegetable oil
- 2 Tbsps Yogurt (0.1% fat)
- For covering
- ½ red paprika
- 2 Beefsteak tomato
- 1 bunch thyme (leaves)
- 1 bunch scallions
- 250 grams Ground lamb
- 2 Tbsps vegetable oil
- 1 tsp black caraway
- salt
- freshly ground peppers
Preparation steps
Dissolve yeast and sugar in 150 ml (approximately 2/3 cup) lukewarm water. Add flour, salt, oil and yogurt and knead until dough is smooth. Let stand in a warm place (oven 50°C) about 1 hour.
Rinse and halve peppers, then remove seeds and ribs and finely chop.
Rinse, trim and finely chop scallions.
Coarsely chop thyme leaves. Blanch tomatoes, then remove skins and seeds and finely chop. Brown the ground beef in hot oil until crumbly. Season with salt and pepper and remove from heat. Mix in scallions, tomatoes, peppers, thyme and black cumin. Season with salt and pepper.
Knead the dough vigorously. Divide dough into 8 portions and shape into oval patties.
Divide the ground lamb mixture on top of dough pieces.
Fold edges of dough lengthwise, to keep filling from falling out.
In two batches, bake filled dough pieces in a preheated oven (225° C or approximately 425°F), about 20 minutes per batch.
