🥖 Turkish Pide with Lamb

Name: Turkish Pide with Lamb
Total time: 90 min
Yield: 4
Cuisine: Turkey · Black Sea region
Ingredients: 400 g flour; 7 g dried yeast; 1 tsp salt; 250 ml warm water; 300 g ground lamb; 2 tomatoes, finely chopped; 1 red bell pepper, finely chopped; 1 tsp paprika, salt, pepper; 4 eggs

Origin: Turkey · Black Sea region

575kcal

per serving · 250 g

230kcal

per 100 g

28 gProtein11 g / 100 g

22 gFat9 g / 100 g

68 gCarbs27 g / 100 g

Pide is a Turkish boat-shaped flatbread baked in a very hot oven with a filling running down its open center. This version is topped with spiced ground lamb cooked with tomato and bell pepper, and finished with an egg cracked over the top near the end of baking. The crust is crisp at the rim and soft underneath; it is cut into strips and eaten by hand.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb, egg

Contains glutenbecause of: dough

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

doughground lambtomatobell pepperegg

Recipe

4 servings90 min

Ingredients

400 g flour
7 g dried yeast
1 tsp salt
250 ml warm water
300 g ground lamb
2 tomatoes, finely chopped
1 red bell pepper, finely chopped
1 tsp paprika, salt, pepper
4 eggs

Method

Mix the flour, yeast, salt and warm water into a soft dough, knead 8 minutes and let rise for 1 hour.
Prepare the topping: sauté the lamb until browned, drain the fat, add tomato, pepper and spices and cook 5 minutes.
Divide the dough into 4, roll each into a long oval and spread the topping down the middle.
Fold the edges over the filling and pinch the ends into a boat shape.
Bake at 250 °C for 10–12 minutes until golden, cracking an egg onto each pide for the last 3–4 minutes.

How to make it lighter

Use lean lamb mince and drain the fat after browning.
Roll the dough thinner and make smaller pides.
Eat it with a big salad of tomato, cucumber and parsley and eat one or two strips less.

History

Pide is Turkey's boat-shaped baked flatbread, closely tied to the Black Sea region, where cities such as Samsun, Trabzon and Kastamonu each claim their own style. Today pide salons serving many toppings are found in every Turkish city.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →