Turkish Lamb Pide

Instructions

1. 1

   In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.

2. 2

   In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

3. 3

   Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

5. 5

   Meanwhile, prepare the filling by cooking ground lamb in a pan over medium heat until browned, breaking it up as it cooks.

6. 6

   Add onion, bell pepper, and garlic to the lamb. Cook for 5 minutes until vegetables soften.

7. 7

   Stir in tomato paste, diced tomato, cumin, paprika, oregano, salt, and pepper. Cook for 10 minutes until mixture is dry. Remove from heat and stir in parsley.

8. 8

   Preheat oven to 475°F (245°C). Place a baking sheet or pizza stone in the oven to heat.

9. 9

   Divide dough into 4 portions. On a floured surface, roll each portion into an oval shape about 12 inches long and 5 inches wide.

10. 10

    Place a quarter of the lamb mixture along the center of each oval, leaving 1-inch borders on all sides.

11. 11

    Fold and pinch the long edges together at each end to create a boat shape, leaving the center open.

12. 12

    Brush edges with egg yolk and sprinkle with sesame and nigella seeds.

13. 13

    Carefully transfer pides to the hot baking sheet and bake for 12-15 minutes until golden brown and crispy.

14. 14

    Serve immediately while hot and crispy.