Authentic Turkish Lamb Pide
A mouth-watering Turkish Lamb Pide is just what you need for a delightful meal that's reminiscent of your favorite kebab shop experience. This pide is built on a perfectly tender and chewy base made from homemade dough, topped with a seasoned mix of succulent lamb, herbs, and spices. Enhance your experience by pairing it with Dukkah, a delightful spice blend that takes this authentic dish to new heights. Ideal for a midweek feast or part of a Middle Eastern spread, this dish makes for a satisfying meal that will transport you straight to the streets of Turkey.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
dried yeast
3 teaspoons (none)
warm water
600 ml (none)
bakers flour
1 kg (none)
salt
1 teaspoon (none)
olive oil
2 tablespoons (plus extra for kneading)
onions
3 (peeled and chopped)
ground lamb
1 kg (none)
diced lamb
1 kg (none)
red wine
300 ml (none)
garlic cloves
3 (chopped)
ground cumin
4 tablespoons (none)
sweet paprika
4 tablespoons (none)
Greek yogurt
to taste (for garnish)
chopped parsley
to taste (for garnish)
chopped mint
to taste (for garnish)
chopped tomato
to taste (for garnish)
dukkah
to taste (for serving)
Instructions
1
Prepare the dough: Dissolve the dried yeast in 200 ml of warm water and let it soak until fully dissolved.
2
In a large bowl, add the bakers flour and create a well in the center. Add the dissolved yeast mixture, the remaining 400 ml of warm water, and salt. Stir well until you have a sticky dough.
3
Transfer the dough to a well-floured surface and knead it, adding more flour if necessary, until smooth and pliable.
4
Coat the dough with olive oil and place it in a bowl, covering it with plastic wrap. Let it rise in a warm place for about 40 minutes, until it doubles in size.
5
Prepare the filling: In a heavy-based saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they are just golden brown.
6
Add the ground lamb to the pan, breaking up any clumps, and pour in the red wine, allowing the alcohol to evaporate slightly.
7
Mix in the diced lamb and enough water to ensure the meat is submerged. Let it simmer for about 1 hour and 15 minutes, or until the lamb becomes tender.
8
Stir in the chopped garlic, ground cumin, and sweet paprika, and allow the mixture to simmer for another 15 minutes.
9
Remove the filling from the heat and let it cool slightly. If there is excess liquid, simply pour it off.
10
Assemble the pide: Preheat your oven to 200°C (390°F). Once the dough has risen, punch it down to release air.
11
Roll out portions of the dough into single serving sizes or roll out one large sheet to cover a baking tray.
12
Spread the lamb mixture generously over the rolled-out dough, folding up the edges and pinching them to contain the savory filling.
13
Place in the preheated oven and bake for 15 minutes, or until the dough is golden brown and crisp.
14
Serve immediately: Top the hot pide with dollops of Greek yogurt and sprinkle with chopped parsley, mint, and tomato. Serve with dukkah for an added layer of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Turkish Lamb Pide?
It is a traditional savory Turkish pie featuring a tender and chewy dough base topped with a seasoned mixture of ground and diced lamb, herbs, and spices.
How many servings does this pide recipe make?
This recipe is designed to yield 6 servings.
What type of meat is used in the filling?
The filling uses a combination of 1 kg of ground lamb and 1 kg of diced lamb for a rich and varied texture.
How long does the dough need to rise?
The dough should be placed in a warm place and allowed to rise for approximately 40 minutes, or until it has doubled in size.
What temperature should the oven be set to?
Preheat your oven to 200 degrees Celsius, which is equivalent to 390 degrees Fahrenheit.
How long should the pide bake in the oven?
The pide should be baked for about 15 minutes, or until the dough becomes golden brown and crisp.
What are the key spices used for the lamb filling?
The lamb is seasoned with 4 tablespoons of ground cumin and 4 tablespoons of sweet paprika, along with chopped garlic.
Do I need to use wine in this recipe?
Yes, the recipe calls for 300 ml of red wine to be added to the ground lamb to enhance the flavor profile.
How do I prepare the yeast for the dough?
Dissolve 3 teaspoons of dried yeast in 200 ml of warm water and let it soak until fully dissolved before adding it to the flour.
What is the total amount of water used for the dough?
The recipe requires a total of 600 ml of warm water: 200 ml for the yeast and 400 ml to be mixed with the flour.
How long should the lamb mixture simmer?
The meat should simmer for about 1 hour and 15 minutes to become tender, followed by another 15 minutes after adding the spices.
What should I do if the lamb filling has too much liquid?
If there is excess liquid after simmering, simply pour it off before assembling the pide on the dough.
What garnishes are recommended for serving?
It is best served with dollops of Greek yogurt, chopped parsley, fresh mint, and chopped tomato on top.
What is Dukkah and how is it used?
Dukkah is a spice blend that you can sprinkle over the hot pide for an additional layer of authentic Middle Eastern flavor.
How do I shape the pide?
Roll out the dough, spread the lamb mixture over it, and then fold up and pinch the edges to contain the filling in a boat-like shape.
What type of flour is recommended for the dough?
The recipe specifies using 1 kg of bakers flour for the dough.
How should the onions be prepared?
The recipe calls for three onions that should be peeled and chopped before being sautéed until golden brown.
What is the purpose of punching down the dough?
After the dough has risen, punching it down helps release trapped air before you roll it out for assembly.
Can I make individual servings or one large pide?
You can do either; the dough can be rolled into single serving sizes or one large sheet to fit a baking tray.
Is kneading necessary for the dough?
Yes, you should knead the dough on a well-floured surface until it becomes smooth and pliable.
How much olive oil is needed for the lamb filling?
The recipe uses 2 tablespoons of olive oil to sauté the onions in the saucepan.
What herbs are used in the garnish?
Fresh chopped parsley and chopped mint are used as garnishes to add freshness to the dish.
Does this recipe use garlic?
Yes, it uses three chopped garlic cloves which are added to the meat during the final stages of simmering.
What tags are associated with this recipe?
Tags include turkish cuisine, pide, lamb, middle eastern, savory pie, baking, comfort food, and midweek meal.
What is the texture of the pide dough?
The dough is designed to be tender and chewy on the base and crisp on the outer edges once baked.
Is salt used in the dough preparation?
Yes, one teaspoon of salt is added to the flour and yeast mixture to season the dough.
When should the Greek yogurt be added?
The Greek yogurt should be added as dollops on top of the pide immediately before serving.
What is the first step in making the filling?
The first step for the filling is to sauté the chopped onions in olive oil until they are just golden brown.
How do you ensure the diced lamb is cooked properly?
The diced lamb is simmered with water and ground lamb for over an hour to ensure it becomes perfectly tender.
What should the dough be coated with before rising?
The dough should be coated with olive oil before being placed in a bowl to rise.