Where it comes from
Pide, often referred to as 'Turkish flatbread,' has roots in the Ottoman Empire, where it was traditionally served as a communal dish. With its boat-like shape and diverse fillings, it's a favorite among both locals and tourists. Interestingly, regional variations exist, featuring different toppings that reflect local tastes.
On the Palate
How it's made
5 steps · Show ↓45 min active · 30 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large bowl, combine flour with a pinch of salt and gradually add water until a soft dough forms. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
Watch outIf the dough is too sticky, add a little more flour until it becomes manageable.
- 210 min
Preheat your oven to 220°C (428°F). Meanwhile, finely chop the onion and mix it with the ground lamb, a pinch of salt, and pepper. Roll out the dough into an oval shape about 1 cm thick.
- 35 min
Spread the lamb mixture evenly over the dough, leaving a small border. Top with slices of tomato and sprinkle with cheese. Fold the edges of the dough over slightly to form a crust.
- 415 min
Place the pide on a baking sheet and bake in the preheated oven for about 15 minutes, or until the crust is golden and the cheese is bubbly.
- 55 min
Melt butter in a small pan and brush it over the hot pide as soon as it comes out of the oven. Serve immediately, garnished with fresh parsley if desired.
