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Moroccan Lamb Pide with Herb and Chickpea Salad

Serves: 6

Skill level: Moderate

Let your taste buds go on a journey with the soft tannins and spicy fruit aromas of Queen Adelaide Shiraz.

A simple but stunning crowd pleaser, this delightful Moroccan style Pizza and salad perfectly paired with a glass of richly spiced Queen Adelaide Shiraz will have your guests belly dancing for more!


  • 500g Lamb Mince
  • 2 tbsp Ras El Hanout ***
  • ½ tsp Hot Chilli Powder – or extra if you like it spicy!
  • 1 small bunch of Coriander – Stems finely chopped and leaves reserved
  • 1 Lemon – Zested and Juice reserved
  • 400g tin of Chopped Tomatoes
  • Salt
  • Olive oil for greasing

Yoghurt Bread

  • 300g Self Raising Flour
  • 300ml Greek Yoghurt
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • Extra flour for dusting

Chickpea & Herb Salad

  • 400g tin of Chickpeas
  • 1 small bunch of Mint
  • 1 small Red Onion
  • 2 tbsp Olive Oil
  • Salt & Pepper


  • Heat a large non-stick fry pan over a medium/high heat. Add the lamb mince to the dry pan *** and cook, stirring occasionally for 7-10 minutes until browned and starting to caramelize.
  • Add the Ras El Hanout, Chilli, Salt, Coriander stems and Lemon Zest, and stir to combine. Cook for a further minute or two until the spices become roasted and fragrant and then add the chopped tomatoes. Cook stirring for a further 5 minutes until the sauce is completely dry. Turn off the heat and leave to cool to room temperature.
  • To make the bread dough – Place all the dough ingredients into a large bowl and using your hands bring it together until a soft dough has formed. Turn out onto a floured bench and knead lightly for a couple of minutes.
  • Pre-heat your fan-forced oven to 200°c and lightly grease a non-stick baking tray with olive oil.
  • Gently roll your dough out into a 1cm thin rectangle and transfer to the tray. Carefully distribute your lamb mixture over the top of the dough and then bake for 12-15 minutes until the bread is cooked through and the lamb is just starting to caramelize.
  • To make the salad – Drain and completely rinse the tinned chickpeas. Place into a bowl with the finely sliced red onion, picked mint leaves and reserved coriander leaves. Add the reserved lemon juice and olive oil. Season well and toss to combine.

Serve your Moroccan Lamb Pide with the Chickpea and Herb Salad and a glass of Queen Adelaide Shiraz

*** Ras El Hanout is a common spice blend used in Moroccan cooking. It translates to ‘Head of the Shop’ and generally refers to the best ingredients a spice merchant has to offer. It is readily available in all good supermarkets and gourmet grocers.

*** Generally Lamb mince has a higher fat content and does not need extra oil added to the frypan.