Lamb and Pepper Pide

A thin, crispy boat-shaped dough filled with juicy, spiced minced lamb. The aroma of baked bread and grilled meat fills the kitchen.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 860
• Protein: 34 g
• Carbs: 105 g
• Fat: 34 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt
• 30 ml Extra virgin olive oil
• 400 g Ground lamb
• 1 piece Onion ( finely diced )
• 1 piece Red bell pepper ( finely diced )
• 2 piece Round tomato ( seeded and crushed )
• 2 piece Garlic ( minced )
• 1 tsp Cumin ground
• 1 tsp Paprika powder
• 1 piece Hot chili pepper optional ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 20 g Minimum butter sweet ( melted )
• 1 tbsp Tomato paste

Instructions

1. Dough preparation

   Mix the flour, crumbled yeast, water, and salt. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl. Incorporate the olive oil at the end of kneading.

2. Dough proofing

   Cover with a damp cloth. Let rise in a warm place until the dough doubles in volume. It should be soft and puffy to the touch.

3. Cooking the filling

   Sauté the sliced onion and pepper. Add the minced lamb. Sear over high heat to brown the meat without it releasing water. Add the garlic, diced tomatoes, tomato paste, and spices. Reduce until the filling coats the back of a spoon.

4. Shaping the boats

   Divide the dough into four. Roll out into long ovals. Place the filling in the center, leaving a border. Fold the edges inward and pinch the ends to form a point.

5. Baking

   Bake at 220°C. The crust should be golden and crispy. Upon removal, brush the edges with melted butter for shine.

Chef's tips

• Preheat your baking tray in the oven to get an instantly seared and crispy bread base.
• If the filling is too watery, reduce it further: excess moisture will make the dough soggy.

Storage

Keep for 2 days in the fridge. Reheat in a hot oven for 5 minutes to restore the crunch.