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Crispy Turkish Pide Flatbread Recipe with Spiced Lamb and Egg

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A quick and easy homemade Turkish pide flatbread topped with spiced lamb and a runny egg, featuring a crispy crust and bold, aromatic flavors.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 2 ¼ tsp active dry yeast (one packet), proofed in warm water
  • 1 cup (240 ml) warm water, about 110°F (43°C)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 lb (450 g) ground lamb, preferably lean
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ¼ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped
  • 4 large eggs
  • 1 tbsp sesame seeds
  • Extra olive oil for brushing

Instructions

  1. Activate the yeast: In a small bowl, whisk warm water (110°F / 43°C) with sugar and yeast. Let it sit for about 10 minutes until foamy.
  2. Make the dough: In a large bowl, combine sifted flour and salt. Add olive oil and yeast mixture. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add flour if sticky, but avoid over-flouring.
  4. Let the dough rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
  5. Prepare the lamb filling: Heat olive oil in a skillet over medium heat. Sauté onion until translucent, add garlic and cook 1 minute.
  6. Add ground lamb and cook until browned. Stir in tomato paste, cumin, smoked paprika, coriander, red pepper flakes, salt, and pepper. Cook 3-4 minutes until thick and fragrant.
  7. Remove from heat and stir in chopped parsley. Let cool slightly.
  8. Shape the pide: Punch down dough and divide into 4 equal balls. Roll each into an oval about 10 inches long and 6 inches wide.
  9. Assemble the pide: Transfer ovals to baking surface. Spread lamb filling in center, leaving a 1-inch border.
  10. Fold long edges inward to form a boat shape and pinch ends to seal. Score dough edges lightly with a sharp knife.
  11. Add eggs and bake: Crack one egg onto each pide on top of lamb. Brush dough edges with olive oil and sprinkle sesame seeds.
  12. Preheat oven to 475°F (245°C) with baking stone or sheet inside. Bake pide for 12-15 minutes until crust is golden and egg white set but yolk runny.
  13. Serve warm: Let cool 2-3 minutes before slicing and serving.

Notes

If edges brown too fast, tent pide with foil halfway through baking. Keep an eye on the egg to maintain runny yolk. Use a preheated baking stone or cast iron skillet for best crispiness. Dough can be prepared ahead and refrigerated overnight. For vegetarian option, substitute lamb with spiced sautéed mushrooms and walnuts.

Nutrition

Keywords: Turkish pide, flatbread, spiced lamb, egg, homemade, crispy bread, easy recipe, Middle Eastern, savory, quick dinner

Find it online: https://fizzlefork.com/crispy-turkish-pide-flatbread-recipe-with-spiced-lamb-and-egg-easy-homemade-guide/