📝 About This Recipe
Often referred to as 'Turkish Pizza,' Pide is a beloved Anatolian classic featuring a soft, chewy crust shaped into an iconic boat to cradle savory fillings. This version features a succulent, Halal-certified ground lamb filling infused with aromatic peppers, tomatoes, and warm spices. Baked at high heat until the edges are golden and crisp, it offers a perfect harmony of textures and rich, Middle Eastern flavors.
🥗 Ingredients
For the Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 cup Warm water (around 110°F/45°C)
- 1 teaspoon Granulated sugar (to activate yeast)
- 2 tablespoons Olive oil (plus extra for greasing)
- 1 teaspoon Salt
For the Lamb Filling
- 1 lb Ground lamb (lean, Halal-certified)
- 1 medium Yellow onion (very finely diced)
- 2 cloves Garlic (minced)
- 1 large Roma tomato (seeded and finely chopped)
- 1/2 cup Green bell pepper (finely diced)
- 1 tablespoon Tomato paste
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Aleppo pepper or red chili flakes (adjust for heat preference)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper (freshly ground)
For the Topping and Finish
- 1 Egg yolk (mixed with a splash of water for the egg wash)
- 1 teaspoon Nigella seeds or sesame seeds (for sprinkling on the edges)
- 2 tablespoons Unsalted butter (melted, for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Stir until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. It should be soft but not sticky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
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5
While the dough rises, prepare the filling. In a medium bowl, combine the raw ground lamb, onion, garlic, tomato, bell pepper, tomato paste, parsley, and spices. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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6
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat; otherwise, line two large baking sheets with parchment paper.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each portion into an oval ball.
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8
On a floured surface, roll each ball into a long, thin oval shape, approximately 12 inches long and 5-6 inches wide.
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9
Transfer the ovals to the prepared baking sheets. Spread a quarter of the lamb mixture evenly over each dough oval, leaving a 1-inch border around the edges.
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10
Fold the edges of the dough over the filling to create a border, then pinch the top and bottom ends together tightly to create the signature boat shape.
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11
Brush the dough edges with the egg wash and sprinkle with nigella or sesame seeds if desired.
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12
Bake for 15-20 minutes, or until the crust is deeply golden brown and the lamb filling is sizzling and fully cooked through.
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13
Remove from the oven and immediately brush the hot crust edges with melted butter for a professional, glossy finish and extra flavor.
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14
Let rest for 5 minutes, then slice horizontally into strips and serve warm.
💡 Chef's Tips
For an extra crispy bottom, use a preheated pizza stone or turn your baking sheet upside down in the oven. Ensure your filling ingredients are chopped very finely; the meat cooks quickly, so the vegetables must be small enough to soften in the same time. Don't over-moisturize the filling; if your tomatoes are very watery, squeeze out some juice before adding them to prevent a soggy crust. If you prefer a vegetarian version, swap the lamb for a mixture of sautéed spinach and crumbled feta or kasar cheese. Always brush the edges with butter immediately after baking; this softens the crust just enough to give it that authentic 'pide salonu' texture.
🍽️ Serving Suggestions
Serve with a side of cold, frothy Ayran (Turkish yogurt drink) to balance the savory spices. Pair with a fresh Shepherd’s Salad (Çoban Salatası) made of cucumbers, tomatoes, and sumac-onions. Add a dollop of thick Greek yogurt or garlic yogurt sauce on the side for dipping. Serve alongside some pickled hot peppers (Biber Turşusu) for a tangy, spicy kick. A glass of hot Turkish black tea is the traditional way to end this meal.