Lamb & eggplant pide
Explore this delicious Lamb & Eggplant Pide recipe featuring tender lamb mince, savory eggplant, and fresh parsley all enveloped in a homemade bread crust. Perfect as a savory meal or shareable appetizer, this Turkish-inspired delicacy is enhanced with a sprinkle of sesame seeds and a touch of spice. Easy to follow and bursting with flavors, it's a must-try for any food enthusiast!
- 05 Jun 2025
- Cook time 40 min
- Prep time 40 min
- 2 Servings
- 15 Ingredients
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!
Ingredients:
Instructions:
- 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.
- 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.
- 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.
- Once out of the oven, sprinkle the chopped cherry tomatoes and parsley over the top.
- Slice into pieces and serve warm.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 650 grams |
| Energy | |
| Calories 670kcal | 34% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 11g | 28% |
| Sugar 22g | 22% |
| Fat | |
| Fat 36g | 44% |
| Saturated 14g | 47% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 210mg | 38% |
| Vitamin B1 1.00mg | 84% |
| Vitamin B2 0.89mg | 69% |
| Vitamin B3 12mg | 77% |
| Vitamin B6 0.65mg | 39% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 3.61ug | 150% |
| Vitamin C 22mg | 24% |
| Vitamin E 1.54mg | 10% |
| Vitamin K 100ug | 80% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.47mg | 53% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 1300mg | 38% |
| Selenium, Se 45ug | 84% |
| Sodium, Na 1130mg | 75% |
| Zinc, Zn 6mg | 55% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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