Spiced Lamb Boat-Shaped Flatbread — Kiymali Pide
Aegean boat-shaped flatbread topped with spiced lamb mince, onion, capsicum, and parsley sealed at the ends and baked on a hot stone, served with charred tomato and a wedge of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240°C with pizza stone on top shelf for 10 minutes. Grate yellow onions and squeeze dry, mince garlic and capsicum, grate ripe tomatoes. Roll each portion of dough into a 25cm oval, pinch long edges inward to form boats, transfer to baking parchment. Combine lamb, onions, garlic, capsicum, tomatoes, tomato paste, pul biber, cumin, pepper, salt, and half the parsley; mix 90 seconds until spreadable.
Build
Divide lamb mixture evenly and spread along centre of each dough boat in a thick layer. Brush exposed edges with egg yolk.
Bake
Slide both parchment sheets onto hot stone and bake 12–13 minutes at 240°C until edges puff and turn deep golden. While pides bake, halve plum tomatoes and place cut-side down in a hot dry pan over high heat for 3 minutes until skins blacken at edges.
Plate
Lift pides onto a board, scatter remaining parsley and sumac over each, drizzle olive oil, lay charred tomatoes alongside, and finish each with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.