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!
- 17 Mar 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. | |
More recipes
Spanish white beans with spinach and sun-dried tomatoes
Perfect for a wholesome and satisfying meal that’s easy to prepare.
12 Mar 2025Moroccan chicken with olives and preserved lemon
Perfect for any occasion, this recipe promises an unforgettable culinary adventure.
19 Feb 2025Potato and chickpea curry
Garnished with fresh coriander leaves and tomatoes, it's a vibrant and nutritious way to enjoy a comforting bowl of goodness.
12 Apr 2025