Spiced Lamb Boat-Shaped Flatbread — Kiymali Pide
Aegean boat-shaped flatbread topped with spiced lamb mince, onion, capsicum, and parsley sealed at the ends and baked on a hot stone, served with charred tomato and a wedge of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240°C with pizza stone on top shelf for 10 minutes. Grate yellow onions and squeeze dry, mince garlic and capsicum, grate ripe tomatoes. Roll each dough portion into a 25cm oval, pinch long edges inward to form boats, transfer to baking parchment. Divide lamb between two bowls and combine each portion with half of the onion, garlic, capsicum, tomato, tomato paste, pul biber, cumin, pepper, salt, and half the parsley; mix each 90 seconds until spreadable.
Build
Spread lamb mixture along the centre of each dough boat in a thick layer. Brush exposed edges with egg yolk.
Bake
Slide one parchment onto hot stone and bake 12 minutes at 240°C until edges puff and turn deep golden. Repeat with second pide. While pides bake, halve plum tomatoes and place cut-side down in a hot dry pan over high heat for 3 minutes until skin blackens at edges.
Plate
Lift each pide onto a board, scatter remaining parsley and sumac, drizzle olive oil, lay charred tomato alongside, and finish with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.