Turkish-Style Lamb Flatbread

Yield Serves 4 as a main, 8 as an appetizer
RECIPE Ingredients
  • 2 cups (300 grams) bread flour, plus more as needed
  • Kosher salt, as needed
  • ½ teaspoon sugar
  • Reserve Jean Reno Olive Oil, as needed
  • ¾ cup whole milk, at room temperature
  • 1 teaspoon instant yeast
  • 1 lb Ground Lamb or Grass-fed Ground Lamb
  • 1 medium onion, chopped
  • 3 cloves garlic, smashed and finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons sumac, divided use
  • Freshly ground black pepper, to taste
  • 3 tablespoons tomato paste
  • 6 ounces crumbled feta cheese
  • ½ cup finely chopped flat leaf parsley
  • ¼ cup finely chopped fresh mint
Recipe notes
This versatile recipe for spiced lamb and feta pide, a Turkish-style boat-shaped flatbread, makes a delectable lunch, dinner, or party appetizer.
RECIPE Preparation
  1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, mix bread flour, 1 teaspoon of salt, and sugar. In a small bowl, stir together milk, 2 tablespoons of olive oil, and the yeast. With the mixer running on low speed, add the milk mixture to the dry ingredients and mix, scraping down the bowl if necessary, until a dough forms. Continue to knead on low speed until dough is smooth and elastic, about 10 minutes. Add the dough to a lightly-oiled bowl and cover with a tea towel. Place the bowl in a warm area until dough is slightly risen and puffy, about 1 hour.
  2. Make the filling: Add about 2 tablespoons of olive oil to a large sauté pan over medium-high heat. Brown the lamb, breaking up into small pieces as it cooks, about 5-7 minutes. Using a slotted spoon, remove lamb to a bowl, leaving the rendered fat in the pan. Set aside.
  3. Add onions to the pan and sauté until softened, about 3 minutes. Add garlic and continue to sauté about 2 minutes more. Stir in cumin, coriander, half of the sumac, about 1 teaspoon of salt, and black pepper, to taste; turn well to coat and cook until spices are fragrant about 3 minutes. Add lamb back to the pan along with any accumulated juices in the bowl; stir in tomato paste, mixing well. Continue to cook about 3 minutes. Add half of the feta, about ¾ of the parsley, and mint; mixing well. Cook about 5-6 minutes; taste for seasoning and add salt and/or pepper, to taste. Set aside.
  4. Preheat oven to 450 degrees F.
  5. Punch down the dough and turn out onto a lightly floured work surface. Shape the dough into an oblong shape, then roll out into a large almond-shape, about ¼” thick. Spread a little flour onto a baking sheet and transfer the dough to the pan. Add the reserved filling to center of dough and spread out in an even layer, leaving about a 2” margin all around. Sprinkle the remaining feta over the filling. Fold the sides of the dough up and over the filling; pinch and twist the ends to create a boat-shape. Brush the dough with olive oil.
  6. Bake until crust is golden brown and cooked through, about 10-12 minutes. Remove from the oven and sprinkle with remaining sumac and parsley. Cut and serve.

Recipe Tips: If you don't have a stand mixer, you can easily make and knead the dough by hand. Ground beef would also work in this recipe. A mixture of strained yogurt, fresh herbs, and garlic makes a complimentary condiment if desired.