LAMB AND EGGPLANT PIDE
Sometimes referred to as Turkish pizza, pide (pronounced pea-DAY) is made with a simple yeast dough. You can make your own dough, or use two 8-ounce balls of store-bought pizza dough, if you like. Spiced ground lamb is a typical Turkish topping, but we use some diced eggplant and a bit of yogurt and mint as a nod to moussaka. Adding an egg to the yogurt thickens it, so when it's cooked it becomes an almost-cheesy layer between the meat and dough. If you can't find ground lamb, you can substitute ground beef, and for a vegetarian version, omit the meat and double up on the eggplant.
Provided by Jessica Battilana
Categories dinner, lunch, snack, breads, appetizer, main course, side dish
Time 1h15m
Yield 12 pide or 6 servings
Number Of Ingredients 23
Steps:
- Make the dough: In the bowl of stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon) combine the water and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil and mix until combined. Increase the speed to medium, and mix until the dough comes together as a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough is rising, make the filling: Heat the olive oil in a large (12-inch) skillet over medium. Add the onion and eggplant and several pinches of salt, and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Stir in the tomato paste, cumin, black pepper, cinnamon, red-pepper flakes and allspice and cook for 1 minute. Add the lamb, increase the heat to high and cook, breaking up the chunks of meat with a wooden spoon, until the meat is barely pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute more, stirring constantly (or removing from the heat as necessary) to keep the garlic from scorching. Let cool slightly, then stir in the mint. Season to taste with more salt.
- Arrange the racks in the top and bottom third of the oven, and heat oven to 400 degrees. Lightly grease 2 rimmed baking sheets. In a small bowl, whisk together the yogurt and egg, and season with salt and pepper. Set aside. Transfer the dough to a lightly floured work surface and divide into 12 pieces, each about 1 1/2 ounces/45 grams. With a floured rolling pin, roll each piece of dough into an even oval measuring about 6-by-4 inches/15-by-10 centimeters. Working with one piece of dough at a time, spoon a scant tablespoon of the yogurt mixture into the center of the oval, then use the back of the spoon to spread it in a thin layer, leaving a 1/2-inch border. Spoon some of the lamb mixture on top of the yogurt and spread in an even layer. Fold the edges of the dough up and pinch the ends so the pide resembles a canoe. With a large spatula (or the bottom of a removable bottom tart pan) transfer the pide to the prepared baking sheet. Repeat with the remaining dough, yogurt and lamb.
- Brush each pide with some of the remaining 1 tablespoon olive oil. Bake until the dough is deep brown, 18 to 23 minutes, rotating the pans and switching oven racks halfway through baking. Transfer to a wire rack and let cool. Eat warm or at room temperature.
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Usman jadoon
[email protected]This pide is a bit labor-intensive, but it's worth the effort. It's a delicious and impressive dish.
Emihle Baliso
[email protected]I'm not a big fan of eggplant, but I really enjoyed this pide. The lamb and the eggplant were cooked perfectly.
Muhammad Rafi
[email protected]This pide is a great make-ahead meal. I made it the night before and then just reheated it in the oven before serving.
Julius Blasius
[email protected]I made this pide for a party and it was a huge success. Everyone loved it!
Md Ramiz uddin joy
[email protected]This pide was a great way to use up some leftover lamb. I also added some chopped spinach, which gave it a nice pop of color.
Andy Coleman
[email protected]I found this pide to be a bit too greasy. I think I would reduce the amount of olive oil next time.
Lefa Lebusho
[email protected]The lamb was a bit tough, but the overall flavor of the pide was still good.
Md Qamre
[email protected]The eggplant in this pide was cooked perfectly. It was soft and flavorful.
Steven Allen
[email protected]This pide was so easy to make and it turned out so delicious. I'm definitely adding this to my regular dinner rotation.
Ajab khilji
[email protected]I love the combination of lamb and eggplant in this pide. It's a great way to use up leftover lamb.
Rasik PT
[email protected]This lamb and eggplant pide was a hit with my family! The flavors were amazing and the pide was cooked perfectly. I will definitely be making this again.