Turkish Pide is a delicious flatbread often compared to pizza but with unique Middle Eastern flavors.
This version uses spiced ground lamb as a topping, paired with a cooling yogurt garlic sauce that complements the savory bread.
Perfect as a flavorful appetizer or a main dish, it's a great way to enjoy lamb in a new and exciting way.
Why You’ll Love This Recipe
- The homemade pide dough is soft yet crispy once baked, providing the perfect base for the lamb topping.
- Using well-seasoned ground lamb with traditional spices adds depth and authenticity to this Turkish dish.
- The yogurt garlic sauce adds a fresh, creamy element that balances the spices and richness of the lamb.
Turkish Lamb Pide with Yogurt Garlic Sauce
This Turkish Lamb Pide recipe features a spiced ground lamb topping on crispy, homemade flatbread, served with a refreshing yogurt garlic sauce for a delicious Middle Eastern meal.
- Prep time
- 30 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 Turkish Lamb Pide flatbreads
Ingredients
- For the dough:
- 2 ¼ teaspoons (one packet) active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F/43°C)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- For the lamb topping:
- 1 pound (450 g) ground lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- For the yogurt garlic sauce:
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- ½ teaspoon salt
- 1 tablespoon lemon juice
- Optional garnish: fresh parsley, chopped
Instructions
- Prepare the dough In a small bowl, dissolve the yeast and sugar in warm water. Let it sit until frothy, about 5-7 minutes. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and knead until a smooth, elastic dough forms, about 8-10 minutes. Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour.
- Prepare the lamb topping While the dough rises, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 3 minutes. Add ground lamb and cook, breaking it apart with a spoon, until no longer pink, about 6-8 minutes. Stir in tomato paste, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for another 2 minutes to combine flavors. Remove from heat and let cool slightly.
- Shape and bake the pide Preheat your oven to 475°F (245°C). Punch down the risen dough and divide into four equal pieces. On a floured surface, roll each piece into an oval shape about 10 inches long. Transfer to a baking sheet lined with parchment paper. Spread the lamb mixture evenly over each oval, leaving a small border. Fold the edges slightly inward, pinching ends to create a boat shape. Bake for 12-15 minutes, or until the edges are golden and crust is crisp.
- Make the yogurt garlic sauce In a small bowl, mix Greek yogurt, minced garlic, salt, and lemon juice until smooth. Refrigerate until ready to serve.
- Serve Slice each pide and serve warm with a generous dollop of the yogurt garlic sauce and garnished with chopped fresh parsley if desired.
Helpful Tips
- Ensure the water for activating the yeast is warm but not hot to avoid killing the yeast.
- Use fresh ground lamb for best texture and flavor.
- Don't over-take the dough when shaping; a light hand will keep it airy.
- If you want a crispier crust, preheat a baking stone or inverted baking sheet in the oven before placing the pide on it.
Storage and Make-Ahead
Store leftover pide covered tightly in the refrigerator for up to 2 days.
Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes for best results.
The yogurt garlic sauce should be stored separately in an airtight container in the refrigerator for up to 2 days.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Allow it to come to room temperature and rise before shaping and baking.
Is ground beef a good substitute for ground lamb?
Yes, ground beef can be used, but lamb provides the traditional flavor for Turkish pide.
How do I know when the pide is cooked through?
The edges should be golden brown and crispy, and the lamb topping fully cooked and no longer pink.
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