Turkish Lamb Pide
Ingredients
- • 500 g bread flour
- • 300 ml warm water
- • 7 g active dry yeast
- • 5 g sugar
- • 10 g salt
- • 30 ml olive oil
- • 500 g ground lamb
- • 150 g onion, finely diced
- • 100 g red bell pepper, finely diced
- • 150 g tomato, diced
- • 30 g tomato paste
- • 3 cloves garlic, minced
- • 5 g ground cumin
- • 5 g paprika
- • 2.5 g dried oregano
- • 30 g fresh parsley, chopped
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 item egg yolk
- • 10 g sesame seeds
- • 5 g nigella seeds
Instructions
- 1
In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3
Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.
- 5
Meanwhile, prepare the filling by cooking ground lamb in a pan over medium heat until browned, breaking it up as it cooks.
- 6
Add onion, bell pepper, and garlic to the lamb. Cook for 5 minutes until vegetables soften.
- 7
Stir in tomato paste, diced tomato, cumin, paprika, oregano, salt, and pepper. Cook for 10 minutes until mixture is dry. Remove from heat and stir in parsley.
- 8
Preheat oven to 475°F (245°C). Place a baking sheet or pizza stone in the oven to heat.
- 9
Divide dough into 4 portions. On a floured surface, roll each portion into an oval shape about 12 inches long and 5 inches wide.
- 10
Place a quarter of the lamb mixture along the center of each oval, leaving 1-inch borders on all sides.
- 11
Fold and pinch the long edges together at each end to create a boat shape, leaving the center open.
- 12
Brush edges with egg yolk and sprinkle with sesame and nigella seeds.
- 13
Carefully transfer pides to the hot baking sheet and bake for 12-15 minutes until golden brown and crispy.
- 14
Serve immediately while hot and crispy.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These boat-shaped Turkish flatbreads filled with spiced lamb are perfect for sharing and surprisingly simple to master. Serve hot from the oven with a dollop of yogurt and fresh herbs for an authentic taste of Turkey."
