Turkish Pide (Turkish Pizza)
• 500gms flour
• 325ml warm water
• 15gms yeast
• 15gms castor sugar
• 15gms salt
• 1 onion (chopped)
• 1 tomato (chopped)
• 200gms minced lamb
• Salt as per taste
• Pepper as per taste
• Eggs (optional)
• 3 tablespoons melted butter
• 3 tablespoons olive oil
• 300gms Kashar cheese or any light cheese such as mozzarella or provolone
In a mixing bowl, add flour, yeast, sugar, salt and warm water. Knead it for 15-20 minutes or 7-8 minutes in a stand mixer with a hook attachment.
Once the dough is soft in texture, pour one tablespoon of olive oil so that it doesn’t crack while it’s rising. Let the dough rest for 45 minutes to 1 hour.
In a pan, add two tablespoons of olive oil and minced lamb with salt and pepper. Sauté till it’s fully cooked. Once the lamb is cooked, add onions and cook it for about four to five minutes. Add tomatoes and let it cook for another four to five minutes. After that, take the pan off the flame.
Once the dough has risen, dust a board with some flour and put the dough on the board. Divide the dough into four or six or eight parts depending on
the size required. Roll out one part of the dough into a rectangular shape and add the lamb filling in the centre and seal the sides. Put a whole egg in the centre (optional) and add some grated cheese on the top. Bake it for seven to eight minutes in a pre-heated oven at the highest temperature possible.
Once the pide is ready, brush some melted butter on the edges.