Turkish Lamb Pide

Dairy Free

Our recipes classified as Dairy Free are based on products that do not contain any dairy containing ingredients at the time of publishing, However, product ingredients can change so always double check labels.

Freezer Friendly

These recipes can be frozen after cooking following these basic guidelines:

Cool food before freezing.
Place food into sealable plastic bags. It is important to remove as much air as possible to avoid freezer burn. While this doesn’t harm the food, it will affect the texture and colour.
Alternatively place food into appropriate sized airtight containers to avoid freezer burn. However, ensure to leave enough headspace between the lid and the container because your food will expand during freezing.
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Cooked food can be reheated from frozen.
Freeze cooked food for a maximum of 2-3 months. And remember if in doubt throw it out!

These delicious boat shaped Turkish Lamb Pide is made with our easy homemade dough and topped with tasty lamb mince filling. Garnish with feta, fresh tomatoes and sprinkle with extra Dukkah.

Serves 6
Prep Time 40 minutes
Cook Time 20 minutes

Turkish Pide:
2 ½ cups flour
8g sachet instant yeast
½ tsp salt
¼ tsp sugar
2 tsp olive oil
1 cup lukewarm water
Filling:
1 small onion, diced
400g lean lamb mince
6 Tbsp Dukkah*
½ tsp Gregg's Ground Cumin
3 Tbsp Wattie's Tomato Paste
Topping:
75g feta, crumbled
2-3 tomatoes, diced
2 Tbsp chopped mint leaves

To make the Turkish Pide:

Place flour, yeast, salt and sugar into a large mixing bowl. Pour in the oil and water. Mix to form a soft dough
Turn out onto a floured surface and knead until smooth, this will take about 5 minutes. Place in an oiled bowl. Cover with plastic wrap and set aside in a warm place to rise. While the bread is rising prepare the filling.

To make the filling:

Heat a dash of oil in a frying pan. Add the onion and cook over a low heat until onion softens. Increase the heat. Add the lamb mince and stir-fry, breaking up the mince with a fork if necessary until nearly cooked. Add the Dukkah and Gregg’s Ground Cumin. Stir in Wattie’s Tomato Paste. Continue stir-frying until meat is cooked. Do not allow the filling to dry out too much. Add an extra splash of water if necessary. Allow filling to cool.

To assemble:

Preheat the oven to 200°C (fan assisted). Grease a baking tray.
Divide the dough into 6 even sized pieces. Roll a piece of the dough into an oval shape about ½ cm thick. Place onto the baking tray. Spoon ⅙ of the meat filling down the centre of the dough, leaving a 2 cm border around the oval. Fold the sides and squeeze the ends together and fold in. Brush the dough surface with a little oil. Repeat with the remaining dough and filling.
Bake for approximately 20 minutes, until the pide is cooked and lightly golden.
Top with crumbled feta and diced tomatoes. Scatter over chopped mint and extra dukkah and serve.

*Click here for our Dukkah recipe.

Top Tips

The cooked mince filling should be moist but not too dry or too wet. The mince filling should be contained in the pide and not run out.
For a Dairy Free version of this recipe make sure to use goat's or sheep's feta.
Cooked mince filling once cooled can be placed in an airtight container and frozen for up to 1 month. Thaw in refrigerator before reheating.