Turkish Pide
Boat-shaped flatbread with spiced lamb and egg.
Ingredients
- 400 g All-purpose flour
- 300 g Ground lamb
- 1 Onion
- 2 Tomato
- 1 tsp Aleppo pepper
- 2 Egg
- 3 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 3 tbsp Parsley (optional)
Method
- Mix the flour with water, the oil, and salt into a smooth dough and leave covered to rise until doubled, about 1 hour.
- While the dough rises, cook the lamb with the chopped onion, tomato, and Aleppo pepper in a skillet over medium heat until browned and the tomato breaks down, about 10 minutes.
- Heat the oven to 230C (450F); shape the risen dough into boats and fill with the lamb.
- Bake until the crust is golden, cracking an egg into each boat for the last few minutes, about 12 minutes.
- Scatter the parsley over and serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Turkish Pide
Turkish pide is the boat-shaped flatbread often called Turkey's answer to pizza, a yeasted dough pinched into an open canoe and filled before baking. This version takes the classic kıymalı route, a topping of ground lamb cooked down with onion, tomato, and Aleppo pepper, and finishes it the traditional way with an egg cracked into each boat toward the end. The defining features are the shape, which traps the filling and gives you crisp folded edges to tear from, and the contrast between the chewy, blistered crust and the rich, spiced meat inside.
The dough needs an hour to rise to a soft, workable texture, but the filling cooks in the meantime, so the active work is modest for something that feels this generous. Baked hard in a very hot oven, the crust turns golden and crackles while the lamb stays moist and the egg sets into a just-runny center that binds everything together when you break into it. A shower of fresh parsley cuts the richness at the end. Pide is street and bakery food in Turkey, sold by the boat and eaten hot, and it makes a satisfying centerpiece for a shared meal with a sharp salad and yogurt on the side.
Turkish Pide: frequently asked questions
How many calories are in Turkish Pide?
A serving has about 737 calories — 27.7g protein, 83.8g carbs, 32.3g fat, 1.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 27.7g of protein, roughly 15% of its calories.
Is Turkish Pide gluten-free?
As written, no — it contains All-purpose flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Turkish Pide take to make?
About 90 minutes start to finish, but only around 20 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Turkish Pide?
The core ingredients are essential, but you can leave out parsley — it's optional and mainly there for extra flavor or finish.
How many servings does Turkish Pide make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.