Name: Classic Turkish Pide with Minced Lamb
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Turkish cuisine
Ingredients: 3 cup all-purpose flour (plus more for dusting); 2.25 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 1 cup warm water ((105-115°F / 40-46°C)); 2 tbsp olive oil; 1 lb minced lamb; 1 pcs onion (finely chopped); 1 pcs tomato (medium, diced); 1 pcs bell pepper (green, finely diced); 0.25 cup fresh parsley (chopped); 2 pcs garlic (cloves, minced); 1 tbsp tomato paste; 1 tsp paprika; 0.5 tsp cumin; 0.5 tsp red pepper flakes (optional, adjust to taste); 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste); 1 pcs egg (beaten)

A warm, golden-brown Turkish pide pizza, shaped like a boat, is generously topped with savory minced lamb, chopped tomatoes, and fresh parsley, glistening under soft kitchen lighting.

Experience the hearty and comforting flavors of traditional Turkish pide, an elongated, boat-shaped flatbread topped generously with seasoned minced lamb, fresh tomatoes, onions, and peppers, then baked to golden perfection. This recipe captures the essence of rustic Turkish cuisine, offering a delightful blend of tender meat and aromatic vegetables nestled on a chewy, slightly crisp crust. It’s perfect for a family dinner or a delightful appetizer, easily adaptable to your spice preferences. The beauty of pide lies in its simplicity and its ability to showcase high-quality ingredients. Enjoy a taste of Anatolia right in your own kitchen, evoking images of bustling bazaars and warm hospitality with every delicious bite. This bread is a testament to the joy of sharing simple, yet incredibly satisfying, homemade food.

Preparation time: 45 min
Cooking time: 20 min
Total time: 1 hr 5 min
Servings: 4

Instructions

Prepare the Dough

1In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.
2Add olive oil, salt, and 2 cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour, kneading until a smooth, elastic dough forms (about 8-10 minutes).
3Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Prepare the Lamb Topping

1While the dough is rising, prepare the lamb topping. In a large skillet over medium heat, brown the minced lamb, breaking it apart with a spoon. Drain any excess fat.
2Add chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
3Stir in diced tomato, finely diced bell pepper, tomato paste, paprika, cumin, red pepper flakes (if using), salt, and black pepper. Cook for another 5-7 minutes, until vegetables are slightly softened and flavors meld. Remove from heat and stir in fresh parsley.

Assemble and Bake

1Preheat your oven to 450°F (230°C). Lightly flour a clean work surface.
2Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into an oval shape, about 10-12 inches long and 5-6 inches wide.
3Spread about 1/4 of the lamb mixture evenly over each dough oval, leaving a 1-inch border around the edges.
4Fold the long sides of the dough over the filling, pinching the ends together to form a boat shape, leaving the center open.
5Carefully transfer the formed pides onto a baking sheet lined with parchment paper. Brush the exposed dough edges with beaten egg.
6Bake for 15-20 minutes, or until the crust is golden brown and the lamb is cooked through. Serve hot.

Instructions

Prepare the Dough

1In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.
2Add olive oil, salt, and 2 cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour, kneading until a smooth, elastic dough forms (about 8-10 minutes).
3Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Prepare the Lamb Topping

1While the dough is rising, prepare the lamb topping. In a large skillet over medium heat, brown the minced lamb, breaking it apart with a spoon. Drain any excess fat.
2Add chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
3Stir in diced tomato, finely diced bell pepper, tomato paste, paprika, cumin, red pepper flakes (if using), salt, and black pepper. Cook for another 5-7 minutes, until vegetables are slightly softened and flavors meld. Remove from heat and stir in fresh parsley.

Assemble and Bake

1Preheat your oven to 450°F (230°C). Lightly flour a clean work surface.
2Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into an oval shape, about 10-12 inches long and 5-6 inches wide.
3Spread about 1/4 of the lamb mixture evenly over each dough oval, leaving a 1-inch border around the edges.
4Fold the long sides of the dough over the filling, pinching the ends together to form a boat shape, leaving the center open.
5Carefully transfer the formed pides onto a baking sheet lined with parchment paper. Brush the exposed dough edges with beaten egg.
6Bake for 15-20 minutes, or until the crust is golden brown and the lamb is cooked through. Serve hot.

Nutrition Information

Calories: 650 kcal
Protein: 30 g
Fat: 25 g
Carbs: 75 g

Nutrient	Per serving
Calories	650 kcal
Protein	30 g
Fat	25 g
Carbs	75 g

Tips

Ensure your warm water is between 105-115°F (40-46°C) for optimal yeast activation, which is crucial for a perfectly risen pide dough.
For a crispier base, preheat your baking sheet in the oven before carefully transferring the pides onto it. This helps achieve a more authentic crust.
Serve freshly baked pide with a side of plain yogurt or a fresh green salad for a complete and traditional Turkish meal experience.