Lamb pide (pronounced pee-dae and known as kiymali pide in Turkey) is a boat-shaped flatbread baked with a spiced minced lamb topping.
The dough used to make pide is similar to pizza dough, in fact, pide is also known as a Turkish pizza when toppings are added.
Lamb mince absorbs the aromatic spices beautifully, especially when using Ras el Hanout, a traditional spice originating from Morocco and used extensively in many dishes. Traditionally, this spice blend is not used in Turkey, but looking closely at the list of spices typically used in pide, they are very similar to what’s already in Ras el Hanout. I have a homemade recipe for this blend if you are not interested in buying a ready-made blend.
Pomegranate molasses is an important ingredient to add in this recipe, so if you are buying it for the first time, you should be able to find a bottle at most international supermarkets or specifically, Middle Eastern or Turkish supermarkets.
What is pomegranate molasses?
A luscious dark and concentrate syrup made from the juice of sour (not sweet) pomegranates, adding an intriguing sweet-and-sour flavour to many Middle Eastern and Turkish dishes.
How do you remove the seeds from fresh pomegranate?
It is tempting to grab a spoon and scoop out the seeds, but this will pull out the flesh as well as some unripe sour seeds. A more brutal way, but very rewarding, is to repeatedly smack the back of the fruit over a large bowl using a rolling pin. The ripe seeds will happily dislodge into the bowl, leaving the unwanted parts behind.
This is a relatively quick dish (after the dough has risen) to make as a snack or even as mini pides to be served as finger food at parties. Baked lamb pide freeze very well, making them a great backup to have as a snack or when planning your next party.
Gluten-Free Lamb Pide
For the flatbread:
- 600g store-bought or homemade gluten-free self-raising flour
- 3 teaspoons psyllium husk
- 100ml warm water
- 300g Greek or thick yoghurt
- 1 teaspoon salt
- 3 teaspoons dried yeast
- 2 teaspoon runny honey
- 100ml warm water
For the lamb topping:
- 300g lamb mince
- 2 medium white onions, chopped finely
- 2 garlic cloves, minced
- 2 teaspoons store-bought or homemade Ras El Hanout
- ½ teaspoon dried mint
- ½ teaspoon cinnamon powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cornflour
- 1 tablespoon pomegranate molasses
- 1 tablespoon pine nuts
- Several fresh coriander or mint leaves, to garnish
- Fresh pomegranate seeds, to garnish
- Plain yoghurt, to serve with
- A few lemon wedges, to serve with
- Mix the yeast, honey and 50ml of warm water in a jug. Cover and set aside for 10 minutes.
2. Either in a food processor or a medium bowl, mix the flour, yoghurt, salt together with the yeast mixture.
3. Add 50ml of warm water to form a soft dough. Add less or more water as needed.
4. Cover and leave to rise in a warm area for at least two hours.
5. In the meantime, prepare the lamb topping: Fry the onions for 3 minutes over medium heat.
6. Add the lamb, garlic and all the dry seasoning. Fry the lamb mixture for 5 minutes or until it no longer appears pink. Don’t overcook the lamb mince as it will cook further in the oven with the pide.
7. Add the cornflour and mix well for 2 minutes. This will absorb any lamb juices and oil.
8. Pre-heat the oven to 230°C/450°F.
9. Place a large, ungreased baking tray in the middle rack to heat up.
10. Place the dough on a baking paper and either stretch & flatten the dough or use a rolling pin to form two long oblong shapes, approximately 1cm thick. Use your fingers to make points at both ends, almost looking like a boat shape.
11. Transfer the shaped dough by lifting the baking paper and placing it on a pre-heated large baking tray.
12. Working quickly, spread the lamb mixture over the top of the dough leaving a 5cm border. Drizzle the pomegranate molasses and sprinkle the pine nuts over the lamb mince only. Tip: push the pine nuts into the mince to keep them from over-toasting in the oven.
13. Bring up the border towards the lamb to create a crust, pinching along the way with slightly wet hands to make a rustic pattern.
14. Brush the dough crust with olive oil and sprinkle some salt on the dough.
15. Bake for 10 to 15 minutes on the middle shelf until they are a nice golden brown.
16. Garnish the lamb pide with fresh coriander or mint leaves and pomegranate seeds. Serve immediately with some plain yoghurt & a wedge of lemon on the side.
- Makes 2 pides (approx. 25cm x 15cm each)
- Keeps for 2 days
- Best eaten warm
- Suitable for freezing
If you are not a fan of lamb, substitute beef or pork mince instead.