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Savory Turkish Spiced Lamb Pide Flatbread

turkish spiced lamb pide flatbread - featured image
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A flavorful and easy-to-make Turkish spiced lamb pide flatbread topped with fresh tomatoes, perfect for a quick weeknight dinner or impressing guests.

Ingredients

Scale
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup warm water (240 ml, about 110°F / 43°C)
  • 2 ½ cups all-purpose flour (about 315 g)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 lb ground lamb (450 g, preferably fresh and lean)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp ground cinnamon
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp tomato paste
  • 1 tbsp olive oil (for sautéing)
  • 2 medium ripe tomatoes, thinly sliced
  • Fresh parsley or mint, chopped (optional)
  • Sesame seeds (optional)

Instructions

  1. Activate the yeast by combining warm water, sugar, and yeast in a large mixing bowl. Let sit for 5–7 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Stir and knead on a floured surface for 8–10 minutes until smooth and elastic.
  3. Lightly oil a bowl, place the dough inside, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook 1 more minute.
  5. Add ground lamb, cook until browned (6–8 minutes), and drain excess fat if needed.
  6. Stir in cumin, smoked paprika, cinnamon, oregano, salt, pepper, and tomato paste. Cook 2 more minutes, then remove from heat.
  7. Preheat oven to 475°F (245°C). Punch down dough and divide into two portions. Roll each into an oval about 10×6 inches.
  8. Place dough ovals on baking sheet or cast iron skillet. Spread lamb mixture evenly, leaving a border. Arrange tomato slices on top.
  9. Bake for 12–15 minutes until dough is golden and crisp and toppings are bubbling.
  10. Remove from oven, sprinkle with parsley or mint and sesame seeds if using. Slice and serve warm.

Notes

Let the dough rise fully for a soft, pillowy base. Use fresh spices for best flavor. Drain excess fat from lamb to avoid soggy topping. Thin tomato slices prevent soggy dough. Preheat oven to a high temperature (475°F) for a crispy crust. Dough can be made ahead and refrigerated overnight.

Nutrition

Keywords: Turkish, lamb pide, flatbread, spiced lamb, easy dinner, weeknight meal, savory flatbread

Find it online: https://merrymorsel.com/savory-turkish-spiced-lamb-pide-flatbread-recipe-easy-and-perfect-for-dinner/