MATR Mince Pide

Cook Time: 1 Hour     Serves: 2 People     Difficulty: Easy


Here’s our take on the Turkish Pide, filled with MATR Mince, baked with warm spices and topped with tomato, feta and parsley.⁠

  • 300g pack of MATR Mince⁠
  • 2 red onions – preferably one large and one small⁠
  • ½ can of peeled, chopped tomatoes or a can of tomato concentrate⁠
  • 1 tablespoon mixed spices, e.g. cumin, paprika, oregano, chili⁠
  • 1 roll of pizza dough or similar homemade⁠
  • 2 tomatoes⁠
  • 1 small bunch of parsley⁠
  • 100g crumbled feta cheese ⁠(can sub plant-based)
  1. Fry MATR mince in a pan in a little oil over medium heat until it has coloured. Season with a little salt.⁠ Remove the mince from the pan and add a little more oil to the pan. ⁠
  2. Cut the large red onion into narrow strips and roast them until they get a little colour. ⁠
  3. Add peeled tomatoes or tomato concentrate with a little water to the pan together with the spice mixture. Cook through and now add the MATR mince.⁠
  4. Form the pizza dough into a boat shape by pulling slightly in two diagonal corners. ⁠
  5. Put the filling on the dough and roll the edges a little all the way around.
  6. Roll the ends up so they stick together.⁠
  7. Bake the pide for approximately 20 minutes, until the dough is baked through.⁠
  8. Cut the small red onion into rings. ⁠
  9. Dice tomatoes and mix with coarsely chopped parsley and crumbled feta.⁠
  10. Put some of the topping on the pide when serving and serve the rest.⁠