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Lamb Pide – Turkish Lamb Pizza Recipe

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4.2 from 68 reviews

Lamb Pide, also known as Turkish pizza, features a soft and elastic bread dough base topped with a flavorful lamb mince filling seasoned with aromatic spices and vegetables. This savory dish is baked to golden perfection, optionally topped with eggs and cheese, and garnished with fresh herbs and feta cheese, offering a delicious taste of traditional Turkish cuisine.

Ingredients

Dough

  • 2¼ cups / 315 grams strong bread flour
  • 2 teaspoons / 7 grams instant yeast
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ⅔ cup / 160 ml warm water
  • 2 tablespoons warm water (for testing yeast)
  • 2 teaspoons olive oil

Lamb Filling

  • ½ pound / 225 grams lamb mince (ground lamb)
  • ½ large red pepper (capsicum / bell pepper), finely diced
  • 1 small onion, finely diced
  • 1 medium tomato, finely diced
  • 1 – 2 tablespoons olive oil
  • 1 tablespoon tomato puree / tomato paste
  • 1 teaspoon lemon juice
  • 2 cloves garlic, finely minced
  • Salt to taste
  • 2 medium eggs (optional, for baking on top of the pide)
  • 1 small egg, lightly beaten (for egg-washing the dough)
  • 1 teaspoon sesame seeds
  • ¾ cup / 100 grams grated mozzarella cheese (divided into 2 portions)
  • ¼ cup / 30 grams crumbled feta cheese (optional for garnish)
  • 1 – 2 tablespoons freshly chopped parsley or coriander (optional for garnish)

Spices

  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
  • ½ teaspoon dried chilli flakes (adjust to taste)

Instructions

  1. Prepare the Dough: In a mixing bowl or stand mixer bowl, combine 2¼ cups strong bread flour, 2 teaspoons instant yeast, ½ teaspoon sugar, ½ teaspoon salt, and 2 teaspoons olive oil. Add ⅔ cup warm water gradually while mixing with a spatula. Knead by hand for 10–15 minutes until smooth and elastic, adding the remaining water if needed. Alternatively, knead with stand mixer dough hook for 5 minutes at speed 4. Cover the dough with a towel and let it rise in a warm, draught-free place for 90 minutes until doubled.
  2. Second Rise of Dough: Punch down the risen dough to release air. Divide into two equal pieces and place on a lightly floured tray. Cover with plastic wrap and allow the dough to rise again for 30 minutes.
  3. Prepare the Filling: While dough rises, measure spices: ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon ground cinnamon, ⅛ teaspoon each ground nutmeg, cloves, cardamom, and ½ teaspoon dried chilli flakes. Heat 1–2 tablespoons olive oil in a frying pan over medium heat, add 225 grams lamb mince, season with salt, and cook until browned and crumbly. Add finely diced ½ red bell pepper, 1 small onion, 1 medium tomato, spices, 1 tablespoon tomato puree, minced garlic, and 1 teaspoon lemon juice. Cover and cook on low heat until most moisture evaporates and onions soften, stirring occasionally to prevent burning. Remove and let cool.
  4. Assemble the Pide: Preheat oven to 200°C (400°F). On a lightly floured surface, roll each dough ball into approximately a 30 x 20 cm oval. Sprinkle half the mozzarella cheese evenly over the dough, leaving a 1-inch border. Spread half the lamb filling over the cheese. Fold the edges of the dough up and pinch ends together to create a boat shape, leaving some filling exposed. Transfer to a greased and floured baking tray. Brush edges with beaten egg and sprinkle with sesame seeds. Repeat with the second dough ball and filling.
  5. Bake the Pide: Bake in the preheated oven for 15 minutes until the crust is golden and crisp.
  6. Optional Egg Topping: Five minutes before baking is complete, remove the tray, crack one egg onto each pide, and return to the oven to bake for the remaining 5 minutes until the egg is set.
  7. Garnish and Serve: Once baked, optionally garnish with freshly chopped parsley or coriander and sprinkle with crumbled feta cheese for added flavor and color. Serve warm.

Notes

  • The mozzarella under the lamb filling prevents the dough from becoming soggy.
  • Adjust dried chili flakes to your preferred spice level.
  • Allow the filling to cool before assembling to keep the dough from becoming too soft.
  • If you do cover the filling in the pan while frying, keep heat low to avoid burning the onions.
  • The pide is best eaten fresh and warm for optimal flavor and texture.
  • For a vegan or vegetarian version, substitute the lamb with spiced vegetables or plant-based mince and omit eggs and cheese.

Find it online: https://flavorspath.com/lamb-pide-turkish-lamb-pizza-recipe/