Turkish Pide with Minced Lamb
Golden boat-shaped Turkish flatbreads filled with spiced lamb mince, capsicum, and fresh herbs, baked until crisp and aromatic.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Baking tray
- •Baking paper
- •Large mixing bowl
- •Frypan
- •Pastry brush
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 22 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 26 g
- calories
- 580 kcal
Instructions
- 1
Mix the flour, yeast, 1 teaspoon of salt, olive oil, and warm water in a bowl to form a soft dough.
- 2
Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
- 3
Place the dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled.
- 4
Heat a dry frypan over medium heat and cook the lamb mince and chopped onion until browned.
- 5
Stir in the red capsicum, tomato paste, cumin, sumac, and remaining salt, cooking for 3 minutes until fragrant.
- 6
Remove the meat filling from the heat and stir through the chopped parsley, then let cool completely.
- 7
Preheat your oven to 220°C fan-forced and line two baking trays with baking paper.
- 8
Divide the risen dough into 4 equal balls and roll each into a long oval shape.
- 9
Spread a quarter of the lamb filling down the centre of each oval, leaving a 2 cm border.
- 10
Fold the sides inward over the filling and pinch the ends together firmly to form a boat shape.
- 11
Bake for 15 to 18 minutes until the pastry crust is deeply golden and crisp.
- 12
Brush the hot crust immediately with melted butter and slice crosswise to serve.
Chef's tips
Make sure the cooked lamb filling has cooled completely before spooning onto the dough so the pastry does not turn soggy. Pinch the pointed ends firmly together to prevent the boat shape from opening during baking.
Ingredient substitutions
- lamb mince → beef mince
- ground sumac → a squeeze of fresh lemon juice stirred into the filling
Storage
Store leftover sliced pide in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in a preheated 180°C oven for 8 to 10 minutes until crisp.
Common mistakes to avoid
- •Adding hot lamb filling directly to the raw dough, which makes the base soggy.
- •Not pinching the dough ends tightly, causing the pide to unroll flat in the oven.
Serving suggestions
Cooked Turkish Pide with Minced Lamb?
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