Xenial Turkish Lamb Pide
A classic German-inspired pide dish infused with the flavors of Turkey, featuring tender lamb and a crispy crust.
Ingredients
- ●500g Lambboneless, thinly sliced
- ●1 cup Light Turkish Pide Doughhomemade or store-bought
- ●2 tbsp Xenial Olive Oilfor brushing crust
- ●to taste Saltfor seasoning
- ●to taste Black Pepperfor seasoning
- ●1 tsp Turkish Spice Blendfor lamb
- ●3 cloves Garlicminced, for lamb
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Roll out the pide dough to a thickness of 1/4 inch (6 mm).
- 3
Brush the dough with olive oil and season with salt and black pepper.
- 4
In a separate pan, cook the sliced lamb over medium-high heat until browned, about 5 minutes.
- 5
Add the Turkish spice blend and minced garlic to the lamb pan and cook for an additional minute.
- 6
Transfer the lamb mixture to one half of the pide dough, leaving a 1-inch (2.5 cm) border around the edges.
- 7
Fold the other half of the dough over the lamb to create a half-moon shape, pressing the edges to seal.
- 8
Cut a few slits in the top crust to allow steam to escape.
- 9
Bake the pide in the preheated oven for 20-25 minutes, or until the crust is golden brown.
- 10
Remove the pide from the oven and let it cool for 5 minutes before slicing and serving.