Description
To understand this dish, think of it as a historical relative to the classic flatbreads found across the Mediterranean basin, yet with a completely unique architectural presentation. It is a traditional yeast-leavened flatbread that bakers expertly form into an elongated boat shape. This specific structure serves a practical purpose, acting as a sturdy edible vessel designed to hold a generous amount of moist, intensely flavored ground meat and aromatics.
Ingredients
For the Dough
- 3½ cups (440 g) all-purpose flour
- 2¼ tsp (7 g) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup (240 ml) warm water
- 2 tbsp olive oil
For the Lamb Filling
- 1 lb (450 g) ground lamb
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup pine nuts, lightly toasted
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
For Finishing
- 1 egg, beaten (for egg wash)
- 1 tbsp sesame seeds or nigella seeds (optional)
- Lemon wedges and fresh parsley for serving
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt.
- Add the warm water and olive oil. Mix into a soft dough and knead for 8–10 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Add the ground lamb and cook until browned, breaking it apart with a spoon.
- Stir in the tomato paste, paprika, cumin, coriander, cinnamon, red pepper flakes, salt, and pepper. Cook for 2–3 minutes.
- Fold in the toasted pine nuts and chopped parsley. Remove from heat and let the filling cool slightly.
- Preheat the oven to 220°C (425°F).
- Divide the dough into 4 equal portions and roll each into an oval about 10 inches (25 cm) long.
- Spread the lamb filling down the center of each oval, leaving a border around the edges.
- Fold the edges inward and pinch the ends together to create the traditional boat shape.
- Brush the edges with the beaten egg and sprinkle with sesame or nigella seeds if desired.
- Bake for 15–18 minutes, until the crust is golden brown and crisp.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
Serve the pide warm with a fresh salad, creamy yogurt, or a squeeze of lemon juice for a balanced and satisfying meal. It also pairs wonderfully with pickled vegetables and olives.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 pide
- Calories: 620 kcal
Keywords: Bake authentic spiced lamb and pine nut turkish pide at home. A simple guide to creating the perfect crispy, boat-shaped savory flatbread.