Spiced Lamb Pide Recipe

Activate yeast and mix dough

In a small bowl combine warm water (approx. 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well, add activated yeast and olive oil. Stir until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Cook aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown lamb and add spices

Add ground lamb to the pan and break it up with a spoon. Cook until it loses its pink color, about 6–8 minutes. Drain excess fat if necessary. Stir in cumin, coriander, smoked paprika, cinnamon, and red pepper flakes; cook 1 minute to bloom the spices.

Tomato binding

Add tomato paste and cook 1–2 minutes, stirring so it darkens slightly. Pour in crushed San Marzano tomatoes and stir to combine. Simmer gently 6–8 minutes until mixture thickens slightly. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and cool slightly.

Quick-pickle shallot

Place thinly sliced shallot in a small jar or bowl. In a small saucepan combine red wine vinegar, water, sugar and 1/4 teaspoon salt. Bring just to a simmer to dissolve sugar. Pour hot brine over sliced shallot and let sit at least 15 minutes (longer if time allows) until tangy and softened. Drain before using.

Preheat and divide dough

Position oven rack in upper third and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat. Punch dough down and divide into 3 equal pieces for medium-sized pide (makes 3). Let rest 10 minutes.

Shape pide

On a lightly floured surface, roll or stretch each dough piece into an oval approximately 10–12 inches long and 4–5 inches wide. Transfer to a parchment-lined baking sheet or preheated stone using a peel. Fold the long edges inward about 1/2 inch to form a raised rim and pinch the ends to create pointed boat-shaped ends.

Layer toppings

Spread a thin layer (about 1–2 tablespoons) of the cooled spiced lamb-tomato mixture down the center of each oval, leaving the rim free. Distribute torn buffalo mozzarella evenly over the lamb, leaving some exposed lamb for texture. Brush the exposed dough rim with egg wash (beat egg with 1 tsp water).

Bake

Bake in the hot oven 8–12 minutes until crust is puffed and golden and cheese is melted and slightly blistered. If using a stone it may bake faster — watch closely after 7 minutes. Remove from oven and let rest 2 minutes.

Make parsley salad

While pide bake, combine chopped parsley, chopped mint (if using), lemon juice, olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Toss and taste; adjust seasoning.

Assemble final plate

Top each baked pide with a small handful of the parsley-mint salad. Scatter pickled shallot slices and pomegranate arils over the top. Serve warm, slicing each pide into 2-3 portions. Offer extra lemon wedges if desired.