Last Updated on November 13, 2019 by Chef Mireille
Turkish Lamb Pide is just one of the many ways Turkish street food interprets their version of pizza. The two most common fillings are lamb or spinach. Let’s check out Lamb Pide!
The word pizza doesn’t necessarily mean the same thing in every country. Although every county in the world now has something they call “pizza”, there is a lot of interpretation to this global word. They know everyone knows the word pizza so it’s a good marketing tool. There are many kinds of “pizza” in Lebanon and Turkey. Pretty much any kind of flatbread topped or stuffed with a filling is called pizza, although it may also have traditional local names. In Turkey, pide, bil-ajine and lahmacun are all referred to as Turkish pizza and are some of the most popular street foods in the country. The most popular fillings/toppings are usually lamb, spinach or cheese.
Other Lebanese/Turkish “pizza”:
This week I am presenting some Street Foods from the Mediterranean and today’s presentations is pide. With the filling stuffed inside a tidy boat shape, it’s an easy food to walk and eat at the same time.
There are regional differences to the filling. In some areas, lemon juice would be added instead of the pomegranate molasses. Pine nuts and bell pepper may also be included.
IN THE MAKING
After the pizza’s are made, they are sold in slices on the street of Istanbul and throughout the region.
Combine with a salad and make it into a meal!
Turkish Lamb Pide
- Dough Ingredients:
- 1 teaspoon sugar
- ½ cup - 1 cup warm water
- 3 ½ teaspoons instant yeast
- 2 ½ cups bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Filling Ingredients:
- 1 tablespoon olive oil
- 1 chopped onion
- 2 finely chopped garlic cloves
- 1 chopped tomato
- 11 oz. ground lamb
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 2 teaspoons sumac
- ½ teaspoon ground allspice
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 tablespoons water
- 2 tablespoons pomegranate molasses
- Salt to taste
- 1 egg for egg wash
- 1 tablespoon pomegranate seeds garnish
- To make the dough, heat water to 110 – 115 F.
- Add sugar with ½ cup of the water and mix. Sprinkle yeast on top. Leave for 5 minutes, until it looks frothy.
- In the bowl of an electric mixer, combine, flour, salt and olive oil.
- Add yeast water and knead for 5 minutes, adding the remaining heated water as necessary.
- Place in a lightly greased bowl and cover with plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
- Meanwhile, let’s prepare the filling.
- In a large skillet, heat oil.
- Add onion, garlic and tomato. Cook on high heat until the vegetables soften, stirring often, about 3 minutes.
- Add lamb, coriander, cumin, paprika, sumac, allspice, and black pepper. Cook until the meat is cooked through.
- Add tomato paste, water, pomegranate molasses and salt. Stir to combine. Cook for about 3 minutes on high heat until some of the liquid has boiled off, but the mixture should still be wet.
- Set aside to cool. Divide the meat into 4 equal sized portions.
- Preheat oven to 350 F. Line 2 cookie sheets with parchment paper and spray with non stick spray.
- Turn dough onto a lightly floured board. Divide into 4 portions. With each portion, roll into a rectangle about 10’ x 6”.
- Transfer rectangle to prepared cookie sheet.
- Place one portion of meat in the middle. Fold in the sides, creating a small border and roll the border over to create a rim. At the ends, twist to seal and shape into a boat.
- Repeat with the other 3 portions of dough.
- In a small bowl, beat 1 egg with 1 tablespoon of olive oil.
- Brush the pastry part of the pide with the egg wash.
- Bake 35-40 minutes until golden brown and crusty.
- Garnish by sprinkling some pomegranate seeds and pressing into the meat filling.