Name: Lamb Kofta and Mint Turkish Pide
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 pides
Cuisine: Turkish cuisine
Ingredients: 3 cup all-purpose flour; 1 tbsp instant yeast; 1 tsp sugar; 1 tsp salt; 1 cup warm water (approx., for dough); 2 tbsp olive oil; 1 lb ground lamb; 1 pcs onion (finely chopped); 0.5 cup fresh mint (chopped); 2 tbsp tomato paste; 1 tsp cumin (ground); 0.5 tsp paprika; 2 pcs garlic (cloves, minced); 0.75 tsp salt; 0.25 tsp black pepper (freshly ground); 1 pcs egg yolk; 1 tbsp water

A freshly baked Turkish pide featuring a golden-brown, boat-shaped crust filled with savory lamb kofta and topped with vibrant fresh mint. The pide is sliced and presented on a rustic wooden board, emphasizing its warm, inviting appearance and rich textures, against a softly blurred background.

Embark on a culinary journey to Turkey with this exquisite Lamb Kofta and Mint Turkish Pide. Pide, a cornerstone of Turkish cuisine, is a delectable flatbread known for its boat-like shape and versatile fillings. This particular recipe elevates the traditional with a vibrant lamb kofta filling, infused with aromatic spices and the refreshing brightness of fresh mint. Imagine biting into the soft, slightly chewy crust of the pide, its edges perfectly golden and slightly charred from the oven, revealing a rich, savory interior. The seasoned ground lamb kofta, mixed with finely chopped onion, cumin, and a hint of tomato, delivers a surprising depth of flavor that is beautifully balanced by the cooling effect of the mint. It’s an ideal dish for a shared meal, offering a taste of authentic Mediterranean delight and bringing warmth and hospitality to your table. Perfect for family dinners or entertaining friends, this pide promises an unforgettable experience that is as satisfying to prepare as it is to savor.

Preparation time: 40 min
Cooking time: 15 min
Total time: 55 min
Servings: 4

Instructions

Prepare the Dough

1In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center.
2Pour in the warm water and olive oil. Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 30-45 minutes, or until doubled in size.

Prepare the Lamb Kofta Filling

1While the dough is rising, combine the ground lamb, chopped onion, fresh mint, tomato paste, ground cumin, paprika, minced garlic, salt, and black pepper in a bowl. Mix thoroughly with your hands until all ingredients are well incorporated.

Assemble and Bake the Pide

1Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2Divide the risen dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval shape, approximately 10-12 inches long and 5-6 inches wide.
3Spread an even layer of the lamb kofta filling over each oval of dough, leaving a 1-inch border around the edges. Gently fold and pinch the edges of the dough to create a rim, forming a boat-like shape characteristic of pide.
4In a small bowl, whisk together the egg yolk and water. Brush the dough edges with this egg wash for a golden finish.
5Carefully transfer the pides to the prepared baking sheet. Bake for 12-15 minutes, or until the dough is golden brown and the lamb kofta is cooked through.
6Remove from the oven, let cool slightly, then slice and serve warm.

Instructions

Prepare the Dough

1In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center.
2Pour in the warm water and olive oil. Mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 30-45 minutes, or until doubled in size.

Prepare the Lamb Kofta Filling

1While the dough is rising, combine the ground lamb, chopped onion, fresh mint, tomato paste, ground cumin, paprika, minced garlic, salt, and black pepper in a bowl. Mix thoroughly with your hands until all ingredients are well incorporated.

Assemble and Bake the Pide

1Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2Divide the risen dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval shape, approximately 10-12 inches long and 5-6 inches wide.
3Spread an even layer of the lamb kofta filling over each oval of dough, leaving a 1-inch border around the edges. Gently fold and pinch the edges of the dough to create a rim, forming a boat-like shape characteristic of pide.
4In a small bowl, whisk together the egg yolk and water. Brush the dough edges with this egg wash for a golden finish.
5Carefully transfer the pides to the prepared baking sheet. Bake for 12-15 minutes, or until the dough is golden brown and the lamb kofta is cooked through.
6Remove from the oven, let cool slightly, then slice and serve warm.

Nutrition Information

Calories: 550 kcal
Protein: 30 g
Fat: 25 g
Carbs: 50 g

Nutrient	Per serving
Calories	550 kcal
Protein	30 g
Fat	25 g
Carbs	50 g

Tips

Ensure your yeast is fresh by dissolving it in warm water with a pinch of sugar first. If it bubbles, it's active and ready to use.
Don't overmix the kofta filling; this can make the meat tough. Mix just until combined for a tender result.
Serve the pide immediately after baking for the best texture and flavor. A drizzle of olive oil or a squeeze of lemon can enhance the taste.