Spiced Lamb & Feta Turkish Pide
Spiced Lamb & Feta Turkish Pide

Spiced Lamb & Feta Turkish Pide

Pide (pronounced “pea-duh”) is a delicious Turkish flatbread covered with an array of beautiful toppings. Its unique shape and soft, pillowy edges make this a pizza like no other. This one is made with traditional spiced lamb and feta, but you can also go spinach and ricotta or potato-based, then finish with shredded mozzarella.

Cultural crusts Oval
PREP TIME2 Hours
COOK TIME20-25 Minutes
SERVES1 large or 2 small pide
TOTAL TIME2 Hours, 25 Minutes

INGREDIENTS:

  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • ¾ cup (180 mL) warm water, not boiling
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Topping:

  • 1 tablespoon olive oil
  • 1 small brown onion, diced
  • 2 teaspoons crushed or grated fresh ginger
  • 2 cloves garlic, minced
  • 250 grams lamb mince
  • ¼ cup tomato paste
  • 1 teaspoon cumin, ground
  • 1 teaspoon salt
  • Pepper, to season
  • Half red bell pepper, diced
  • 180 grams feta or crumbly cheese

For Yoghurt Topping:

  • ½ cup Greek yoghurt
  • ¼ cup mayonnaise
  • 1 clove garlic, minced
  • Salt and pepper, to taste

METHOD:

  1. In the bowl of a stand mixer, combine water, yeast, and sugar and leave 10 minutes until frothy. Add in the flour, oil and salt, then mix on medium-low for 5 minutes until the dough is soft, smooth, and sticky.
  2. Cover with a tea towel and let rise for 1–2 hours or until doubled in size.
  3. Once the dough is ready, preheat the oven to 450°F, placing your Krustic Dutch oven to preheat for 10 minutes.
  4. Prepare the filling: heat oil in a large pan over a medium-high heat. Add the onion and cook 1-2 minutes, then add ginger and garlic. Cook a further minute then add the mince, breaking up with a wooden spoon as you stir. Once the mince is browned, add the tomato paste and spices, stirring well to combine. Turn off heat, and drain any excess fat or liquid.
  5. Once the dough has risen, sprinkle a work surface with polenta or cornmeal. Use your hands to form the dough into an oval shape, then press the sides up and pinch ends together to make it look like a boat. This will stop the filling falling out.
  6. Transfer the pide base onto the Silicone Transfer Mat.
  7. Spread the mince mixture across the dough then sprinkle with feta and red pepper.
  8. Remove the Dutch oven from the oven and take off the lid. Using the handles, place the pide inside and place the lid back on.
  9. Bake 10 minutes, then remove lid. Bake a further 8-12 minutes until golden and cooked to your liking.
  10. Optional Garlic Yoghurt Sauce: mix yoghurt, mayo, garlic, salt and pepper together then drizzle over pide before slicing and serving.
× Popup Image

GALLERY:

NOTES:

  • To make small versions, divide the dough in half at step 6 before shaping.
  • You can easily change the toppings for this recipe to suit! Use chicken (diced or minced), grated tofu, beef, or your favorite roast vegetables in place of the lamb mince. 
  • Switch the feta for grated mozzarella or cheddar cheese for a cheeseier, meltier, more pizza-like version for the kids! 
  • If using sourdough starter, you can prep the dough the day before baking and place the dough in fridge overnight to increase the ‘sour’ taste. 
  • This recipe uses either starter or commercial yeast. Use yeast for a quick bake if you want to make same day, or use 100g of active sourdough starter for a longer ferment and a slightly sour taste.
Print