Turkish Pide

Method

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1. Mix the flour, yeast, salt and sugar, then add the water, olive oil and yoghurt. Knead 10 minutes to a soft, smooth dough. Prove 90 minutes until doubled.

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2. Combine all the lamb filling ingredients and mix well with your hands. Do not cook it — it cooks on the bread.

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3. Heat the oven to its maximum, at least 250°C / 480°F, with a baking stone or heavy tray inside.

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4. Divide the dough into 4 and roll each into a long oval, about 30 x 15 cm and 5 mm thick.

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5. Spread a quarter of the filling down the centre of each, leaving a 3 cm border.

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6. Roll the long edges inward over the filling and pinch the two ends together firmly to make a pointed boat shape.

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7. Slide onto the hot stone and bake 10 to 12 minutes until the crust is blistered and the lamb is cooked.

   Mark done Start 10 min timer

8. If using eggs, pull the pide out at 8 minutes, crack an egg into the centre of each, and return for 4 minutes until just set.

   Mark done Start 4 min timer

9. Brush the crusts with melted butter, dust with sumac, and serve with lemon.

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Chef’s Tips

• The oven must be as hot as it will go. Pide bakes in minutes and a moderate oven dries it out.
• Pinch the ends firmly. They are what hold the boat shape and keep the filling in.
• For peynirli pide, fill with a mixture of feta, mozzarella and parsley instead of the lamb.

Pairing Suggestions

• Ayran or a cold beer
• A shepherd's salad with tomato, cucumber and sumac
• Pickled chillies

Storage & Reheating

Best straight from the oven. Keeps 2 days and reheats at 220°C / 430°F for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.