Making your own Turkish pide can be fun. They work well as a snack or a meal. We use our basic pizza dough recipe, and top with spiced lamb.
Prep: 5 mins
Cook:1 hour 30 mins
Serves: 4, or 8 as a snack
- 7g of dried yeast (or 15g of fresh yeast if you have it)
- 2 tsp of caster sugar
- 400ml warm water
- 500g of plain flour
- 1 tsp of salt
- semolina (or extra flour) for rolling out dough
- 1 brown onion
- 1 clove of garlic
- 2 tsp of cinnamon ground
- 2 tsp of allspice ground
- 450g of lamb mince
- 1 tsp of salt (iodised)
- 1 pinch of pepper
- 2 eggs, lightly beaten
- 1 tbsp of chopped flat leaf parsley
- lemon wedges, to serve
- In a jug, combine the yeast, sugar and 100ml of warm water and set aside to allow the yeast to activate.
- In a bowl, combine the flour and salt, and then add in the yeast mix and the remaining 300ml of warm water.
- Mix together using your hand until a ball starts to form.
- Turn mixture onto a floured bench and knead for around 10 minutes until the mixture is tight and smooth. Alternatively, mix in an electric mixer with a dough hook for 5 minutes. If the mixture is too wet when you start to knead, add some extra flour or if it is too dry, a little more water.
- Put the dough into a bowl, cover with a clean tea towel in a warm area of the kitchen (or in your oven if it can be set to around 38ºC) until it doubles in size – around one hour.
- Preheat oven to around 200ºC.
- While the dough is resting, make the lamb mixture by placing the onion, garlic, cinnamon, allspice, lamb, salt and pepper into a food processor and mixing until it forms a smooth paste.
- Once the dough has doubled, knock it back (punch the dough) , then divide into eight balls (or more for smaller pide), and cover with a tea towel and set aside for another 10 minutes.
- Dust your rolling surface with semolina (or flour) and roll out dough into oval shapes. Place the oval shapes onto a baking tray(s) lined with baking/parchment paper. Spread the meat mixture over the top of each oval, leaving 2cm around the edge.
- Use your fingers to pinch and roll the dough edges towards the meat, down to the end and back up the other side to make boat-shaped pide.
- When all the pide have been rolled, pour a little of the egg mixture on top of the meat. Brush the edges of the pide with a little bit of egg.
- Place in the oven for 10–15 minutes. When they are golden brown, remove from the oven, sprinkle with chopped parsley and serve with lemon wedges.
Make the meat mixture in advance. It can be stored in the freezer.
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