Turkish cuisine · Dough, Pasta & Rice

Diced Lamb Pide

Oven-baked pide with diced lamb, peppers and tomato, finished with a brush of butter.

Ingredients · for 4 servings

• 500 g flour
• 1 packet yeast
• 300 ml lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 500 g lamb meat
• 2 green long peppers
• 2 tomatoes
• 1 onion
• 1 tbsp red pepper paste
• 60 g butter
• 1 tsp Aleppo pepper flakes

Instructions

1. Dissolve the yeast with the sugar in the lukewarm water, let foam for 10 min., knead with flour and salt into a smooth dough and let rise covered for 60 min.; cut the lamb into 1 cm cubes.
2. Finely dice the onion, seed and finely chop the long peppers, peel and dice the tomatoes.
3. Thoroughly mix the meat, onion, peppers, tomatoes, red pepper paste, Aleppo pepper flakes, salt and pepper in a bowl and let sit for 20 min. so the meat absorbs the seasoning.
4. Preheat the oven with the tray inside to 250 °C, quarter the dough and roll each piece into a narrow oval about 30 cm long.
5. Spread the meat mixture down the middle without the released juices, fold the long edges over it and pinch the ends firmly into points.
6. Bake for 12–15 min. until the edge is golden brown and the meat is just cooked through, then brush with the melted butter and serve hot cut into strips.