Turkish Style Lamb Pide Recipe

Name: Turkish Style Lamb Pide
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 3 teaspoons dried yeast; 600 ml warm water; 1 kg bakers flour; 1 teaspoon salt; olive oil; Filling; 2 tablespoons olive oil; 3 onions, peeled and chopped; 1 kg ground lamb; 1 kg diced lamb; 300 ml red wine; 3 garlic cloves, chopped; 4 tablespoons ground cumin; 4 tablespoons sweet paprika; To Serve; Greek yogurt; chopped parsley; chopped mint; chopped tomato; dukkah

Servings: persons

Dough
3 teaspoons dried yeast
600 ml warm water
1 kg bakers flour
1 teaspoon salt
olive oil
Filling
2 tablespoons olive oil
3 onions, peeled and chopped
1 kg ground lamb
1 kg diced lamb
300 ml red wine
3 garlic cloves, chopped
4 tablespoons ground cumin
4 tablespoons sweet paprika
To Serve
Greek yogurt
chopped parsley
chopped mint
chopped tomato
dukkah

1
To make the dough:.
2
Soak yeast in 200ml water until dissolved.
3
Place flour in large bowl, make well in centre.
4
Add dissolved yeast, remaining water, salt and stir to sticky mass.
5
Place on highly floured bench and knead using additional flour to form a smoooth pliable dough.
6
Rub over with olive oil and place in bowl covered with plastic wrap for 40 minutes.
7
To make filling:.
8
Heat olive oil in heavt based saucepan, add onions and fry until just brown.
9
Add mince and wine breaking any lumps.
10
Add diced lamb and sufficient water to cover meat.
11
Simmer for 1 1/4 hours until almost soft.
12
Add garlic, cumin and paprika and simmer a further 15 minutes.
13
Remove from heat, season and cool.
14
If too much liquid remains just pour it off.
15
To assemble:.
16
Preheat oven to 200 degrees celcius.
17
Punch down dough.
18
Roll out dough into either single serving sizes or one large dough on a baking tray.
19
Spread dough with lamb mixture and fold up edge of dough, pinching them to ensure sauce does not run out.
20
Bake in oven 15 minutes until browned.
21
To serve:.
22
Top with dollops of yoghurt and all the fresh herbs sprinkled on top.
23
Fantastic!

2687

kcal

Calories

120

Fat

236

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Dough, 3 teaspoons dried yeast, 600 ml warm water, 1 kg bakers flour, and more.

Yes, Turkish Style Lamb Pide falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Style Lamb Pide

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions