A Turkish pide is a delicious flatbread pizza and can be filled with almost anything. This recipe is for a lamb pide topped with cheese, tomatoes and parsley…yum!
My wife was out of town most of last week which means that I will try a few new ideas. Sometimes that results in cooking a different cut of meat than we usually eat, and sometimes I venture off into something new. This time I decided to try a lamb pide and it did not disappoint. While this can easily be made with beef, the ground lamb adds a nice flavor that is accented by the coriander and cumin. I was a little apprehensive to add the raw lamb to the pide, but it cooked up nicely in the hot oven.
- 1 lb ground lamb
- 1/2 pint grape tomatoes, sliced in half
- 1 jalapeño or serrano pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small bunch flat leaf parsley, finely chopped
- 1 tablespoon butter
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- 1 cup mozzarella cheese, shredded
- 1/2 cup feta cheese
- 1 tablespoon semolina flour, for dusting (optional)
- 1 recipe pide dough (see bottom of this post)
1. Heat a sauce pan with a dollop of butter and sauté the onion and garlic until translucent. Don’t forget to season it with salt and pepper early. Remove from heat and let it cool.
2. Meanwhile, combine the lamb, tomatoes, jalapeno, parsley and spices in a bowl and mix with your hands. Add the cooled onion and garlic mixture to the bowl and combine well.
4. Smear the lamb mixture across the dough in a thin layer being careful not to tear it.
5. Fold the edges of the dough over the lamb, top with cheese and a few extra tomatoes, and brush with olive oil.
6. Bake for about 20 minutes at 425 degrees.
Serve with a squeeze of lemon.
For the pide dough:
- 3 1/2 to 4 cups all purpose flour (or half and half cake and regular all purpose flour)
- 1 1/4 cups of water heated to 120° F
- 1 packet of yeast
- pinch of salt
- pinch of sugar
- 1 tablespoon olive oil (to coat the bowl for rising)
1. Add the packet of yeast to water that has been heated to 120° F.
2. Add the sugar and let it rest for a few minutes until it becomes frothy. If 15 minutes pass and the mixture never froths, discard and start again.
3. Meanwhile, combine 3 1/2 cups of flour and salt into your mixer, and give it a it spin for about a minute using the paddle attachment.
4. Pour the frothy mixture into the mixer while it is running on slow speed. After 1 minute, swap out the paddle attachment for the bread hook. Mix slowly until it forms a ball on the hook.
5. At this stage, you will have to determine whether it needs more water or flour. Feel the dough and if it is too sticky, add flour. This will most likely be the case. But only add small amounts at a time. As the hook pulls the dough away from the mixing bowl, you should see that the bowl is becoming cleaner.
6. Pour the dough onto a lightly floured work surface. Sprinkle some flour over the mixture and kneed with your knuckles. Shuffle it around, back and forth, in a circular motion until it forms into a ball.
7. Place the dough ball into an oiled bowl, coating the entire ball in oil. Cover with plastic wrap and a kitchen cloth. Place in a dry place that is slightly warm. Let rise for 2 hours.
Return to the bowl and push the dough down to deflate. Cover it again and return it to its resting place for another 2 hours for its second rising. What you will have is a dough ready for shaping and baking.
This recipe yields enough dough for 2 pides. The dough will last a few days in the refrigerator but will need to come to room temperature to stretch properly.
Oddly enough, I found this recipe on a guy’s blog where he too was cooking while his wife was out of town. Guess we had the same thought…