Lamb & eggplant pide

Lamb & Eggplant Pide is a Turkish flatbread filled with spiced lamb and smoky eggplant. The dish features a homemade dough baked until golden, creating a savory meal that's both rich in flavor and satisfying in texture.

23 Jan 2026
Cook time 40 min
Prep time 40 min

Ingredients:

1 cup milk (1% fat)
1 tsp yeast
1 tsp sugar
1/2 cup bread flour
1 tsp salt
2 tsp olive oil
1 eggplant
1 onion
2 garlic cloves
8 oz lamb mince
1 tsp spice mix
2 cherry tomatoes
2 tbsp fresh parsley
1 egg
1 tsp sesame seeds

Lamb & Eggplant Pide is a delightful Turkish flatbread that's perfect for a savory meal. This recipe combines tender lamb, smoky eggplant, and a medley of spices, all nestled in a homemade bread dough. With its rich flavors and satisfying textures, this pide is sure to become a family favorite. Let's dive into crafting this delectable dish!

Instructions:

1. Prepare the Dough:
- Warm the milk slightly until lukewarm (about body temperature).
- In a small bowl, combine the warm milk, yeast, and sugar. Stir and let it sit for about 10 minutes, or until frothy.
- In a large bowl, combine the bread flour and salt.
- Make a well in the center of the flour mixture, and pour in the frothy yeast mixture and olive oil.
- Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

2. Prepare the Filling:
- Preheat your oven to 400°F (200°C).
- Dice the eggplant, onion, and garlic finely.
- Heat 1 tbsp of olive oil in a skillet over medium heat.
- Add the onion and garlic, and sauté until soft and fragrant, about 3-4 minutes.
- Add the lamb mince and cook until browned, breaking it up with a spoon.
- Stir in the diced eggplant and cook until soft, about 5-7 minutes.
- Add the spice mix and cook for another 1-2 minutes. Season with salt to taste. Remove from heat and let it cool slightly.
- Halve the cherry tomatoes and finely chop the parsley.

3. Assemble the Pide:
- Punch down the risen dough and divide it into 2 equal pieces. Roll each piece into a long oval shape, about ¼ inch thick.
- Place the rolled dough on a baking sheet lined with parchment paper.
- Spoon the lamb and eggplant mixture onto the center of each oval, spreading it out evenly but leaving a border around the edges.
- Fold the edges of the dough over the filling at both ends and along the sides, pinching the corners to seal and form a boat shape.
- Beat the egg and brush the edges of the dough with the egg wash.
- Sprinkle the sesame seeds over the egg-washed edges.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and cooked through.

4. Finish and Serve:
- Once out of the oven, sprinkle the chopped cherry tomatoes and parsley over the top.
- Slice into pieces and serve warm.

Congratulations! You've successfully prepared a delicious Lamb & Eggplant Pide. The combination of tender lamb, smoky eggplant, and flavorful spices on a fresh, homemade dough makes for an incredibly satisfying meal. Enjoy your homemade Turkish flatbread with friends and family—it’s perfect for sharing. Bon appétit!

Lamb & eggplant pide FAQ:

How long does it take to bake the Lamb & Eggplant Pide?

Bake the Lamb & Eggplant Pide in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the crust is golden brown and cooked through.

What do I do if my dough doesn't rise properly?

If your dough doesn't rise, ensure the yeast is fresh and activated properly in warm milk. If it still doesn't rise, consider placing it in a warmer spot or giving it more time.

Can I substitute the lamb mince with another type of meat?

Yes, you can substitute lamb mince with ground beef, turkey, or chicken. Adjust the cooking time if the alternative meat bakes differently.

How should I store leftover Lamb & Eggplant Pide?

Store any leftover pide in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven until warmed through.

What can I use instead of eggplant in this recipe?

If you want to substitute eggplant, zucchini or bell peppers are good alternatives, though they will slightly alter the flavor and texture.

Tips:

- For a fluffier dough, let it rest and rise in a warm place until it doubles in size.

- Roast the eggplant beforehand to bring out its natural sweetness and reduce its bitterness.

- Use fresh parsley for a burst of color and flavor.

- Ensure the lamb mince is well-browned to develop a deeper flavor.

- Don't overload the pide with toppings as it may affect the baking process and make it soggy.

- Sprinkle sesame seeds on the edges of the dough for an extra layer of texture and flavor.

Nutrition per serving

2 Servings
Calories 670kcal
Protein 36g
Carbohydrates 60g
Fiber 11g
Sugar 22g
Fat 36g

Lamb & eggplant pide