Recipe
Turkish Lamb Pide
Crisp, boat-shaped Turkish flatbreads topped with seasoned lamb, tomato, pepper, garlic and parsley.
Ingredients
Method
35 mins prep18 mins cook53 mins total
Mix the flour, yeast and salt. Add the warm water and olive oil, knead for 8 minutes, then cover and rise for 45 minutes.
Mix the lamb, onion, pepper, tomato, garlic, paprika, pul biber and parsley. Keep chilled until needed.
Heat the oven to 240°C fan with a heavy baking tray inside. Divide the dough into four and roll each piece into a long oval.
Spread the lamb mixture over each oval, leaving a 2 cm border. Fold the edges inwards and pinch the pointed ends to make a boat shape.
Slide the pide onto the hot tray and bake for 15–18 minutes until the crust is browned and the lamb is cooked through. Rest briefly and serve with lemon.
Notes
Use a hot baking tray to help the dough take on a crisp base, and let the shaped pide rest briefly before serving.
About this recipe
Turkish lamb pide combines a soft, chewy dough with a generously seasoned topping of lamb, tomato, pepper, garlic and parsley. Shaping the dough into pointed boats keeps the filling in place while the edges turn crisp in a hot oven.
Serve the pide straight from the oven with lemon, yoghurt and a fresh salad for a generous meal that is easy to share.
