Sourdough Turkish Pide with Lamb and Mint

Steps

1. 1

   Mix the sourdough dough

   • In a large mixing bowl, combine the active sourdough starter (120 ml), water (180 ml), and bread flour (330 g).
   • Mix with your hand or a wooden spoon until all flour is moistened and you have a shaggy dough with no dry bits.
   • Let this autolyse (rest) for 20 minutes without adding salt.

   + Show details− Hide details

   Ready when: All flour is fully incorporated

   Tip: This autolyse step is essential for sourdough—it builds gluten structure without aggressive kneading.

2. 2

   Add salt and knead

   • After the autolyse, sprinkle the salt (9 g) and olive oil (15 ml) over the dough.
   • Using wet hands, squeeze and fold the dough onto itself for 8–10 minutes until it becomes smooth, elastic, and slightly sticky.
   • The dough should spring back when poked but still show a finger indentation.

   + Show details− Hide details

   Ready when: Dough is smooth and elastic with slight stickiness; finger indent springs back halfway

   Tip: Keep your hands wet to prevent sticking rather than adding more flour—this keeps the dough hydrated.

3. 3

   First rise (bulk fermentation)

   • Shape the dough into a round ball and place it in the same bowl (lightly oiled).
   • Cover with a damp towel or plastic wrap.
   • Let it rise at room temperature for 90 minutes to 2 hours until it increases by about 50% in volume.
   • The dough should be puffy but not necessarily doubled.

   + Show details− Hide details

   Ready when: Dough has risen 50% larger; when gently poked, indent slowly springs back halfway

   Tip: Sourdough is slower than commercial yeast—avoid rushing this step or the crust will lack flavor.

4. 4

   Prepare the lamb filling

   • While the dough rises, make the filling.
   • Heat the olive oil (15 ml) in a large skillet over medium heat.
   • Add the diced onion (85 g) and cook for 4–5 minutes until soft and translucent.
   • Add the minced garlic (10 g) and cook for 1 minute until fragrant.
   • Increase heat to medium-high, add the ground lamb (340 g), and cook, breaking it apart with a wooden spoon, for 5–7 minutes until browned and no pink remains.
   • Drain off excess fat if needed.

   + Show details− Hide details

   Ready when: Lamb is fully cooked through with no pink; internal temperature reaches 160°F (71°C); onion is soft

   Tip: Brown the lamb well to develop rich, savory flavor—don't rush this step. Use an instant-read thermometer if unsure.

5. 5

   Season the filling

   • Reduce the heat to low.
   • Add the ground cumin (2.5 g), Aleppo pepper flakes (0.5 g), and salt (3 g).
   • Stir well and cook for 1 minute until the spices bloom and become fragrant.
   • Remove from heat and let cool for 5 minutes.
   • Stir in the fresh chopped mint (10 g) and crumbled feta cheese (115 g).
   • Taste and adjust seasoning with black pepper and salt.
   • The filling should be moist but not wet; if there's excess liquid, drain it off.

   + Show details− Hide details

   Ready when: Spices are fragrant; feta is mixed through; filling is warm but not hot

   Tip: Let the filling cool completely before assembling—hot filling will make the dough sticky and hard to shape.

6. 6

   Shape the pides

   • Turn the proofed dough out onto a lightly floured surface.
   • Divide it into 4 equal pieces (about 175 g each).
   • Round each piece gently and let rest uncovered for 5 minutes.
   • Take the first piece and, using your fingertips, gently press it into an oval about 5 inches (13 cm) long and 3 inches (8 cm) wide, leaving the edges slightly thicker than the center.
   • Place about 2.5 tablespoons (40 g) of filling down the center, leaving ½ inch (1 cm) border on all sides.
   • Fold and pinch the long sides of the oval upward, pinching at the corners to create a boat shape with slightly open ends (traditional pide style).
   • Repeat with remaining dough pieces.

   + Show details− Hide details

   Ready when: Four boat-shaped pides with crimped edges and open ends

   Tip: Keep the filling centered and don't overstuff—about 2.5 tablespoons per pide is ideal. The open ends should stay open for a classic pide presentation.

7. 7

   Final proof and prepare for bakingOven 475°F / 245°C

   • Place each shaped pide on parchment paper on your baking sheets, spacing them about 2 inches (5 cm) apart.
   • Cover loosely with a towel and let proof at room temperature for 30–40 minutes.
   • They should puff slightly and feel light when gently pressed.
   • Meanwhile, preheat your oven to 475°F (240°C).

   + Show details− Hide details

   Ready when: Pides have risen slightly and feel airy to a light touch

   Tip: Don't let them overproof—if they rise too much, they'll collapse in the oven.

8. 8

   Brush and top

   • Just before baking, gently brush each pide with the beaten egg wash (about 1 teaspoon per pide), covering the dough but not the filling.
   • Sprinkle sesame seeds (about ½ teaspoon per pide, optional) over the egg wash.
   • If you like more Aleppo pepper color and flavor, add a tiny pinch to the egg-washed surface.

   + Show details− Hide details

   Ready when: Even golden glaze on dough; sesame seeds adhered

   Tip: Apply egg wash gently so you don't deflate your final proof.

9. 9

   Bake the pidesOven 475°F / 245°C

   • Carefully transfer the baking sheets to the preheated 475°F (240°C) oven (or bake them one sheet at a time if your oven is small).
   • Bake for 18–25 minutes until the pide tops and sides are deep golden brown and the bottom crust sounds hollow when tapped.
   • Rotate the baking sheets halfway through if your oven bakes unevenly.
   • The filling should be hot and the cheese slightly melted.

   + Show details− Hide details

   Ready when: Top and sides are deep golden; bottom sounds hollow when tapped; cheese is melted

   Tip: Don't overbake—the sourdough can dry out quickly at high heat. Check at 18 minutes and remove as soon as golden.

10. 10

    Cool and serve

    • Transfer the baked pides to a wire rack and let rest for 3–5 minutes before serving.
    • This resting period lets the crust set slightly so it stays crispy.
    • Serve warm, drizzled with a little extra olive oil and a sprinkle of fresh mint if desired.
    • They are best eaten within a few hours of baking.

    + Show details− Hide details

    Ready when: Pides have cooled slightly; crust is firm and crispy

    Tip: A short rest helps the crust crisp up—serve while still warm for the best texture and flavor.