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Excella Pide with Mince


Excella Pide with Mince (Turkish Boat Bread)

Recipe by Anél Potgieter
Serves: 6
Preparation: 20 minutes
Cooking: 3 x 15 minutes

Meat Filling
1 onion, grated

500 g beef mince
1 red pepper, grated on fine side of grater
2 tomatoes, grated on fine side of grater
2 cloves garlic, mashed
1 t chilli flakes
1 Tbsp tomato paste
2 Tbsp Excella oil
½ cup Excella rice, cooked
1 t ground cumin
1 t dried oregano
salt and pepper to taste
1 kg ready made bread dough

egg wash, for brushing (egg yolk with little milk)
100 ml Excella oil

Preheat the oven to 200 °C. Line a baking tray with baking paper.
Mix all the filling ingredients thoroughly together. The mixture should not be too dry.

Make orange-sized balls from the dough and stretch them into a longish boat shape. Or using a rolling pin and roll the dough in long oval shapes. Only do two dough balls at a time as you can only bake two at a time. Place the two dough shapes on the prepared baking tray. Spoon the filling mixture on the centre of the dough shapes and spread out. Keep the outsides clean (without filling).

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