Lamb Pide

Ingredients

• 300 g Pide Dough
• 250 g Ground Lamb
• 1 pcs Onion
• 2 pcs Garlic
• 1 pcs Green Pepper
• 1 tbsp Tomato Paste
• 1 tbsp Red Pepper Paste
• 2 tbsp Olive Oil
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 0.5 tsp Aleppo Pepper
• 0.5 tsp Black Pepper
• 1.5 tsp Kosher Salt
• 10 g Parsley
• 120 g Plain Yogurt
• 1 pcs Lemon
• 1 tbsp Butter
• 1 tsp Nigella Seeds

Method

1. Finely dice {onion} and {green_pepper}, mince {garlic}, and finely chop {parsley}. In a bowl, combine {ground_lamb}, the diced vegetables, {tomato_paste}, {red_pepper_paste}, most of the {olive_oil}, {ground_cumin}, {paprika}, {aleppo_pepper}, {black_pepper}, and {kosher_salt}. Mix gently just until cohesive so the {ground_lamb} stays tender.
2. Set a baking stone or inverted sheet pan in the oven and heat to high until the surface is very hot, so the {pide_dough} blisters and browns quickly.
3. Divide and stretch the {pide_dough} into long ovals on parchment, leaving the center slightly thinner than the rim. Spoon the lamb mixture over the center and fold the edges inward to form the classic boat shape.
4. Slide the pides onto the hot surface and bake until the crust is deeply golden, the topping is sizzling, and the {ground_lamb} is cooked through to at least 71C. Rotate once for even color if needed.
5. Stir {plain_yogurt} with a pinch of {kosher_salt} and a little {lemon} juice until smooth and bright. Keep it chilled so it stays cool against the hot pide.
6. Melt {butter} and brush it over the hot crusts. Top with the remaining {parsley}, spoon on the {plain_yogurt}, sprinkle {nigella_seeds} if using, and finish with a squeeze of {lemon} for brightness.