Kiymali Pide

Ingredients

• 2.5 cups all-purpose flour
• ¾ cup warm water
• ½ teaspoon instant yeast
• ½ teaspoon fine sea salt
• 1 tablespoon extra-virgin olive oil
• 1 pound ground lamb
• 1 whole medium yellow onion
• ¼ cup fresh Italian parsley
• 2 tablespoons fresh mint leaves
• ½ teaspoon ground cumin
• ¼ teaspoon ground Aleppo pepper or red pepper flakes
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil
• 1 whole fresh lemon
• 2 tablespoons fresh Italian parsley

Instructions

1. 1

   In a large mixing bowl, combine 2.5 cups of all-purpose flour and 0.5 teaspoon of fine sea salt. Create a well in the center of the flour.

2. 2

   Pour 0.75 cup of warm water (around 110°F) into the well, then add 0.5 teaspoon of instant yeast and 1 tablespoon of extra-virgin olive oil. Mix with your fingers, gradually incorporating flour from the sides until a shaggy dough forms.

3. 3

   Turn the dough out onto a clean counter and knead for 8-10 minutes, working it until it becomes smooth, elastic, and slightly tacky to the touch — you should be able to poke it and have it spring back slowly. If it's too sticky, dust with a little more flour.

4. 4

   Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let it rest at room temperature for 30 minutes, or until it has visibly puffed up by about 25-30%.

5. 5

   While the dough rests, prepare the filling. Peel and finely mince 1 medium yellow onion. Finely chop 0.25 cup of fresh Italian parsley and 2 tablespoons of fresh mint leaves. Set aside separately.

6. 6

   Set a 10-inch skillet over medium-high heat. Once hot, add 1 tablespoon of extra-virgin olive oil and the minced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion is softened and just beginning to turn golden at the edges — you should smell the sweet, caramelized aroma.

7. 7

   Add 1 pound of ground lamb to the skillet, breaking it apart with a wooden spoon as it cooks. Continue cooking for 5-6 minutes, stirring frequently, until the lamb is no longer pink and the mixture is dry — you want to cook off excess moisture so the pide doesn't become soggy.

8. 8

   Sprinkle in 0.5 teaspoon of ground cumin, 0.25 teaspoon of ground Aleppo pepper, 0.25 teaspoon of fine sea salt, and 0.125 teaspoon of freshly ground black pepper. Stir well and cook for 1 minute until fragrant. Remove from heat and stir in the chopped parsley and mint. Taste and adjust seasoning if needed. Let cool for 5 minutes.

9. 9

   Preheat your oven to 475°F. Line a large baking sheet with parchment paper.

10. 10

    Turn the risen dough out onto a lightly floured counter. Divide it into 4 equal pieces. Shape each piece into a ball, then gently press and stretch each one into a boat shape about 5 inches long and 3 inches wide — the dough should be about 0.5-inch thick. Create a slight ridge on both long sides by pinching the dough between your thumb and forefinger; this keeps the filling from spilling out as it bakes.

11. 11

    Arrange the shaped dough boats on the prepared baking sheet, spacing them 2 inches apart. Divide the cooled lamb filling evenly among the boats, mounding it gently in the center of each one.

12. 12

    Lightly brush each pide with 1 tablespoon of extra-virgin olive oil divided evenly among them. Bake on the middle rack of your preheated 475°F oven for 12-15 minutes. The pides are done when the edges are deep golden brown and crispy, and the filling is hot throughout — the dough should sound hollow if you tap the bottom.

13. 13

    Remove from the oven and immediately squeeze fresh lemon juice over each pide and scatter 2 tablespoons of fresh Italian parsley across all four. Serve hot while the crust is still crispy.

Tools you’ll need

• large mixing bowl
• 10-inch skillet
• wooden spoon
• damp kitchen towel
• large baking sheet
• parchment paper
• instant-read thermometer

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