Homemade Turkish Pide – Lamb, Cheese & Herbs

Turkish pide flatbread baked in a wood-fired oven with lamb, potato, cheese, and herbs. This authentic traditional recipe shows rustic village cooking and the step-by-step process of making pide.

00:00 – 07:00 Dough Preparation
07:00 – 15:00 Meat Vegetable Prep
15:00 – 24:00 Filling Prep
24:00 – 31:00 Dough Shaping
31:00 – 37:00 Wood-Fired Baking
37:00 – 40:19 Flatbread Sharing

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#turkishfood #pideme #woodfiredoven #traditionalrecipe

Sifting all-purpose flour through wooden sifter into white bowl Adding active dry yeast and granulated sugar to flour Adding water and mixing dough by hand Adding table salt to the dough Adding plain yogurt to the flour mixture Dusting wooden board with flour and kneading dough on board Placing dough in large bowl and covering with cloth to proof Filling pot with water and adding eggs to boil Trimming large meat into smaller pieces on wooden cutting board Peeling potatoes and submerging peels in water Securing manual meat grinder and grinding lamb into white bowl Slicing potatoes and adding potato pieces to large pot with water Blanching tomatoes in hot water and peeling off skins Chopping yellow onion and red bell pepper on wooden cutting board Mixing chopped onion, red pepper and parsley into ground lamb Mincing garlic with mezzaluna and adding to tomato mixture Seasoning tomato-herb mix with salt, crushed red pepper and paprika Adding chopped herbs into ground meat and mixing by hand Mixing yellow dough with crumbled white cheese and chopped herbs Grating boiled eggs into a wooden bowl Adding chopped green onion and seasoning egg mix with salt and pepper Grating white cheese and folding it into egg mixture Flattening dough balls with rolling pin on floured wooden surface Spreading lamb-potato filling onto flattened dough with wooden spoon Forming boat-shaped pide and crimping dough edges Brushing pide edges with egg wash using pastry brush Baking tray of pide in wood-fired brick oven Assembling potato and herb filling on dough and sealing edges Applying egg wash to potato pide crust Spreading butter onto hot pide crust with a fork Baking green-filled flatbreads in wood-fired oven and brushing butter Steeping black tea with rosehips and tea leaves in teapot over samovar