Turkish Pide with Lamb

March 30, 2026 Prep: 90min Cook: 15min 4 servings Medium
Turkish Pide with Lamb

Pide is a beloved Turkish street food — a boat-shaped flatbread with raised edges, filled with various toppings. This lamb version (kiymali pide) features spiced ground lamb with peppers and tomatoes.

Ingredients

  • For dough: 400g bread flour, 7g instant yeast, 1 teaspoon sugar, 1 teaspoon salt, 250ml warm water, 2 tablespoons olive oil
  • For filling: 400g ground lamb, 1 onion diced, 2 tomatoes diced, 1 green pepper diced, 2 cloves garlic minced, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon chili flakes, salt and pepper
  • 1 egg yolk mixed with 1 tablespoon water
  • Nigella seeds
  • Melted butter for brushing

Nutrition Facts

480
Calories
24g
Protein
52g
Carbs
20g
Fat

Instructions

  1. 1
    Make dough: mix flour, yeast, sugar, salt. Add water and oil, knead 8 minutes. Cover and rise 1 hour.
  2. 2
    Prepare filling: mix raw ground lamb with onion, tomatoes, pepper, garlic, and all spices. Season with salt and pepper.
  3. 3
    Divide dough into 4 pieces. Roll each into a long oval shape.
  4. 4
    Spread filling down the center, leaving 3cm border. Fold the long edges up and pinch the pointed ends together to form a boat shape.
  5. 5
    Place on parchment-lined baking sheets. Brush edges with egg wash and sprinkle with nigella seeds.
  6. 6
    Bake at 230°C (450°F) for 12-15 minutes until the bread is golden and the filling is cooked through.
  7. 7
    Brush hot pide with melted butter. Optionally crack an egg into the center 3 minutes before the end of baking. Slice and serve hot.
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