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Turkish Lamb Pide
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Turkish Lamb Pide

Turkish Pide is often referred to as Turkish Pizza. The boat shaped pizza can be made with a variety of fillings, including this spiced flavorful lamb filling.
Prep Time30 mins
Cook Time40 mins
Resting Time1 hr
Course: Pizza
Cuisine: Turkish
Servings: 12 people
Calories: 237kcal


Dough Ingredients

  • 1 teaspoon sugar
  • ½ cup - 1 cup lukewarm water 110 - 115 F
  • 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 ground 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 until you have a smooth dough, 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.


Calories: 237kcal | Carbohydrates: 25g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 277mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
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