Description
Pide is Turkish flatbread pizza — boat-shaped dough stuffed with spiced lamb, tomatoes, and peppers, baked until the edges puff and the filling sizzles. It is street food in Turkey, and it is the kind of thing that once you taste it you wonder why it is not on every menu. The dough is soft and slightly chewy, and the filling is aggressively seasoned in the best possible way.
Ingredients
Units
Scale
- 1 lb ground lamb
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 small green bell pepper, finely diced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper (or 1/2 teaspoon red pepper flakes)
- 1/2 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lb pizza dough (store-bought or homemade)
- 1 egg yolk beaten with 1 tablespoon water
- 2 tablespoons unsalted butter, melted
- 1/4 cup fresh flat-leaf parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the ground lamb in a skillet over medium-high heat, breaking into fine crumbles, about 6 minutes. Add onion and cook 3 minutes. Add garlic, green pepper, tomatoes, and tomato paste. Cook 3 minutes until the vegetables soften.
- Stir in cumin, Aleppo pepper, allspice, salt, and pepper. Remove from heat and let cool slightly.
- Preheat oven to 475°F. Line two baking sheets with parchment paper.
- Divide the dough into 4 equal pieces. Roll each into an oval about 10 inches long and 5 inches wide.
- Spread the lamb filling down the center of each oval, leaving a 1-inch border. Fold the long edges up and over the filling, pinching the ends into points to create a boat shape.
- Brush the exposed dough with egg yolk wash.
- Bake 12 to 15 minutes until the dough is golden brown and puffed. Brush with melted butter immediately out of the oven.
- Sprinkle with parsley and serve with lemon wedges.
Notes
- Aleppo pepper has a mild, fruity heat that is more complex than plain red pepper flakes. It is worth seeking out at a spice shop or online.
- Pinch the boat-shaped ends firmly or they will open up during baking and the filling will leak out.
- Brushing with melted butter straight out of the oven is what gives pide its signature glossy, soft crust.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4
- Sodium: 760
- Fat: 26
- Carbohydrates: 48
- Fiber: 3
- Protein: 30
- Cholesterol: 95