Turkish Pide with Spicy Lamb and Feta, Drizzled with Yogurt Sauce
Savor the taste of Turkey with this scrumptious Turkish Pide, filled with spicy lamb and feta, and perfectly complemented by a creamy yogurt sauce.
Equipment
- Large mixing bowl
- Skillet
- Baking sheet
- Parchment paper
- Rolling Pin
Ingredients
Pide Dough
- 2 cups all-purpose flour 250g / 8.8oz
- 1 tsp sugar 4g / 0.14oz
- 1/2 tsp salt 2.5g / 0.09oz
- 1 tsp instant yeast 3g / 0.1oz
- 3/4 cup warm water 180ml / 6.1oz
- 1 tbsp olive oil 15ml / 0.5oz
Lamb Filling
- 1 tbsp olive oil 15ml / 0.5oz
- 1 medium onion, finely chopped 150g / 5.3oz
- 2 cloves garlic, minced 6g / 0.2oz
- 1 pound ground lamb 450g / 16oz
- 1 tsp cumin 2g / 0.07oz
- 1 tsp paprika 2g / 0.07oz
- 1/2 tsp cayenne pepper 1g / 0.03oz
- 1/2 cup crumbled feta cheese 75g / 2.6oz
- 1/4 cup chopped parsley 15g / 0.5oz
Yogurt Sauce
- 1 cup Greek yogurt 240g / 8.5oz
- 1 tbsp lemon juice 15ml / 0.5oz
- 1 clove garlic, minced 3g / 0.1oz
Garnish
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- In a large mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm water and olive oil, mixing until a dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour.
- Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until translucent. Add ground lamb, breaking it apart with a spatula. Cook until browned. Stir in cumin, paprika, cayenne, salt, and pepper. Cook for another 2 minutes, then remove from heat and let cool slightly. Stir in crumbled feta and chopped parsley.
- Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
- Divide the dough into four equal pieces. On a floured surface, roll each piece into an oval shape about 1/4 inch thick. Transfer to the prepared baking sheet. Spread the lamb mixture down the center of each dough oval, leaving a border around the edges. Fold the edges over the filling, pinching the ends to seal and create a boat shape.
- Bake in the preheated oven for 15-20 minutes until the pides are golden brown and the dough is cooked through.
- While the pides are baking, mix together Greek yogurt, lemon juice, minced garlic, and salt in a bowl. Set aside for drizzling.
- Remove the pides from the oven and let them cool for a few minutes. Drizzle with yogurt sauce, garnish with chopped parsley and red pepper flakes.
Notes
If the dough is too sticky, add a little more flour until it reaches the right consistency. For a vegetarian version, substitute the lamb with a mixture of mushrooms, bell peppers, and spinach. Adjust the level of spices to suit your taste preference. Leftover pides can be stored in the refrigerator and reheated in the oven for a quick meal.