Loaded Lamb & Cheese Flatbread — Kiymali Pide Meatlovers
Loaded boat-shaped Turkish flatbread piled with seasoned ground lamb, kasar cheese, and sucuk slices, baked until borders crisp deep gold and toppings bubble, finished with parsley, sumac onion, and lemon for an indulgent weeknight pide.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 240°C with two baking trays inside. Pat lamb dry. Dice yellow onion, mince garlic, grate tomato and kasar, slice red onion thinly, chop parsley, halve lemons. Set all ingredients within reach.
Saute
Heat olive oil over medium-high heat 1 minute. Add lamb and yellow onion, cook 6–7 minutes breaking up clumps, until lamb edges crisp and onion turns translucent.
Build 1
Stir tomato paste, pul biber, cumin, oregano, garlic, half the salt, and pepper over medium heat 1 minute until darkened. Add grated tomato over low heat 4–5 minutes until sauce thickens and darkens.
Wrap
Off heat 5 minutes, divide dough in half. Roll each portion into a 30cm × 15cm oval on parchment. Fold edges inward forming boat-shapes with raised borders, pinch ends to points. Spoon half the lamb filling along centre of each pide, scatter kasar, arrange overlapping sucuk slices.
Bake
Brush borders with egg yolk. Slide both pides onto hot trays, bake at 240°C 12–13 minutes until borders crisp deep gold, sucuk releases red oil, and toppings bubble.
Build 2
Off heat 2 minutes, toss red onion with remaining salt, sumac, and half the parsley until evenly red. While cooling, prepare for plating.
Plate
Brush hot pide borders with melted butter, scatter remaining parsley, lay sumac onion alongside each pide, finish with generous lemon squeeze, slice and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.