The nights are getting longer, the days are getting shorter and the belly is getting fuller.
We're running out of time before my wife gets home, so we have to get in as much bad food as possible. I should clarify that last statement. This isn't really bad food. It's really a great flat bread, but it is a pizza, and yesterday was a burger, and the day before that was pasta with bacon. So, er...it's a good thing I made the jicama and grapefruit salad on day one.
Below is a delicious Turkish lamb pizza that you should try. There are several varieties of this pizza - some use cheese, others have spinach and really out-of-this-world varieties include lamb, spinach, cheese and eggs. But for this post, let's just focus on the basic lamb pide as seen above. These are good enough to roll up and put in your pocket for a snack. I did that when I went to the gym this morning, and boy, was I popular.
You will need basic pizza dough, the recipe can be found here. And you will need the lamb mixture as outlined below.
- 1 lb ground lamb
- 2 roma tomatoes, seeded and diced
- 1 jalapeño or serrano pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small bunch flat leaf parsley, finely chopped
- 1 tablespoon butter
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cayenne pepper
- sesame seeds
This is an example of a pide with cheese. Yum!
- Heat a sauce pan with a dollop of butter and sauté the onion and garlic until translucent. Don’t forget to season it with salt and pepper early. Remove from heat and let it cool.
- Meanwhile, combine the lamb, tomatoes, jalapeno, parsley and spices in a bowl and mix with your hands. Add the cooled onion and garlic mixture to the bowl and combine well. Cut the dough into 6 even sized pieces. Roll each piece flat, making a longish, oval shape.
- Shmear the lamb mixture across the dough in a thin layer being careful not to tear it.
- Fold the edges of the dough over the lamb (as seen in the pictures), brush with olive oil and sprinkle with sesame seeds.
- Bake for about 20 minutes on 425 F.
- Serve with a generous squeeze of lemon. Yum.
Suggested pairing: Parsley, and more lemon wedges.
And this is a folded pide. We'll save this for another post. Maybe.
And this is pide with cheese, straight from the oven.
And this is the pide of choice. It is a gym-friendly, delicious pie, or rather a pide.