Description
Turkish pide flatbread with spiced minced lamb filling, baked until golden and glossy.
Ingredients
Scale
- 3 cups (375g) bread flour
- 2¼ teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup (240ml) warm water
- 2 tablespoons olive oil
- 1 lb (450g) ground lamb
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper, finely diced
- 2 medium tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon Aleppo pepper
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten
- 2 tablespoons melted butter
- 4 eggs (optional)
Instructions
- Make the dough. Mix yeast, sugar, and warm water; let sit for 5 minutes until frothy. Combine flour and salt in a bowl. Add the yeast mixture and olive oil. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour.
- Make the filling. Cook ground lamb in a skillet, breaking into crumbles, about 6 minutes. Add onion; cook 3 minutes. Add garlic, bell pepper, tomatoes, and tomato paste; cook 3 minutes until softened. Stir in cumin, paprika, Aleppo pepper, salt, and pepper. Cook until thick. Stir in parsley; let cool.
- Shape into boats. Preheat oven to 475°F (245°C). Divide dough into 4 pieces. Roll each into an oval. Spread filling down the center, leaving a 1-inch border. Fold edges over filling, pinching ends to create a boat shape.
- Bake. Brush edges with beaten egg. Bake for 12–15 minutes until golden brown. If adding an egg, crack it into the filling about 5 minutes before done.
- Finish and serve. Brush with melted butter immediately after baking. Sprinkle with parsley and serve with lemon wedges.
Notes
Dough can be made a day ahead and refrigerated. Leftovers keep for 2 days, reheat best in a hot oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 pide
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg