Turkish Pide with Spinach, Sausage, and Lamb Toppings Recipe

Introduction

Pide is a delightful Turkish flatbread, often described as a fluffy, boat-shaped pizza filled with flavorful toppings. This recipe offers a classic dough and three popular fillings—spinach, Turkish sausage, and lamb—to create an authentic and satisfying meal.

Ingredients

• 1 tsp rapid rise or instant yeast (substitute active dry yeast)
• 1/2 tsp white sugar
• 2 tbsp + 2/3 cups very warm water (~40°C / 104°F)
• 2 cups bread flour (substitute all-purpose/plain flour)
• 3/4 tsp salt
• 1 1/2 tsp olive oil
• 150g / 5oz Turkish kasar cheese or mozzarella
• 1/2 tsp semolina (optional)
• 1 tbsp olive oil (for cooking toppings)
• 1 egg (optional, for baking finish)
• Spinach Topping:
• 1/2 onion, finely diced
• 280g / 10oz baby spinach
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/4 tsp kosher or cooking salt
• Turkish Sausage Topping:
• 125g / 4oz Turkish sujuk sausage (substitute chorizo)
• Lamb Topping:
• 1 tbsp olive oil
• 1/2 onion, finely diced
• 1 garlic clove, finely minced
• 250g / 8oz lamb mince (or beef)
• 1 tsp tomato paste
• 1 tsp baharat spice mix
• 1/2 tsp cumin
• 1/8 tsp salt and pepper each
• 1/2 red capsicum / bell pepper, finely diced
• 1/2 tomato, finely chopped
• 1 tsp lemon juice
• 4 tbsp Turkish tulum cheese or feta, crumbled
• Sprinkling finishes of choice: dried oregano, toasted sesame seeds, sumac, fresh coriander/cilantro leaves, extra virgin olive oil

Instructions

1. Step 1: Bloom yeast by mixing yeast with 2 tbsp warm water and sugar in a small bowl. Cover and leave for 10 minutes until foamy.
2. Step 2: In a large bowl, combine flour and salt. Add the yeast mixture, olive oil, and remaining 2/3 cups warm water. Stir with a wooden spoon then knead by hand until dough comes together.
3. Step 3: Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic, or use a stand mixer for 3 minutes on medium speed.
4. Step 4: Shape dough into a ball, oil the inside of the bowl, place dough inside, cover with cling wrap, and let it rise in a warm place for 1.5 hours or until doubled in size.
5. Step 5: Punch down dough, divide into two equal pieces, shape each into a ball with smooth side up. Place on a floured tray, cover with a damp towel, and let rise for another hour.
6. Step 6: Preheat oven to 240°C/465°F (220°C fan). Position racks in the top and middle of the oven. Sprinkle 1/4 tsp semolina on two baking trays (optional).
7. Step 7: Roll each dough ball into an oval shape roughly 40cm long and 20cm wide on a floured surface.
8. Step 8: Place rolled dough on the trays. Sprinkle cheese over the surface, then add your chosen topping evenly, leaving a 2cm border around the edges.
9. Step 9: Brush dough edges with water, pinch ends to seal, then fold sides slightly inward to form a boat shape.
10. Step 10: Bake for 15 minutes, switching trays halfway, until crust is golden brown.
11. Step 11: For an egg-topped pide, bake for 10 minutes first, then crack an egg on top and bake for an additional 5 minutes.
12. Step 12: Remove from oven, sprinkle with fresh toppings like herbs, sesame seeds, or sumac as desired. Slice and serve warm.
13. Step 13: Prepare spinach topping by heating olive oil in a skillet, cooking diced onion for 3 minutes until translucent, then adding spinach until wilted. Stir in cumin, salt, and pepper, then cool before using.
14. Step 14: For sausage topping, roughly chop Turkish sujuk and pulse in a food processor until minced.
15. Step 15: For lamb topping, heat oil in skillet over medium-high heat, cook garlic and onion for 3 minutes, add lamb and brown. Stir in tomato paste, baharat, cumin, salt, and pepper; cook 3 minutes. Add capsicum, tomato, and lemon juice, cooking until liquid reduces. Cool before topping pide.

Tips & Variations

• Use mozzarella if you can’t find Turkish kasar or tulum cheese for a similar melted texture.
• Adding semolina to the baking tray helps create a crispier base.
• Try different toppings like ground beef, mushrooms, or mixed vegetables for variety.
• Brush edges with a beaten egg before baking for a glossy finish.
• For a lighter pide, substitute half the bread flour with whole wheat flour.

Storage

Store leftover pide in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 180°C (350°F) for 7–10 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise for up to 24 hours. Allow it to come to room temperature and complete the second rise before shaping and baking.

What can I use if I don’t have baharat spice mix?

You can substitute with a blend of ground cumin, coriander, paprika, cinnamon, and black pepper to mimic baharat’s warm, aromatic flavor.

Turkish Pide with Spinach, Sausage, and Lamb Toppings Recipe

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★★★★★

5 from 139 reviews

• Author: Noah
• Total Time: 3 hours 5 minutes
• Yield: 2 medium-sized pides 1x

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Description

Traditional Turkish Pide is a delicious flatbread often described as Turkish pizza, featuring a soft, chewy crust topped with savory fillings like cheese, spinach, sausage, or lamb. This recipe walks you through making the perfect homemade dough and preparing authentic toppings, resulting in a golden, flavorful pide baked to perfection.

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Ingredients

Scale 1x2x3x

Dough

• 1 tsp rapid rise / instant yeast (sub active dry yeast)
• 1/2 tsp white sugar
• 2 tbsp + 2/3 cups very warm water (~40℃ / 104℉)
• 2 cups bread flour (sub all purpose/plain flour)
• 3/4 tsp salt
• 1 1/2 tsp olive oil
• 1/2 tsp semolina (optional)

Cheese

• 150g / 5oz Turkish kasar cheese or mozzarella

Toppings (choose one set for 2 pides):

• Spinach Topping: 2 tsp olive oil, 1/2 onion finely diced, 280g / 10oz baby spinach, 1/2 tsp cumin, 1/4 tsp salt (kosher / cooking salt), 1/2 tsp pepper
• Turkish Sausage Topping: 125g / 4oz Turkish sujuk sausage (sub chorizo)
• Lamb Topping: 1 tbsp olive oil, 1/2 onion finely diced, 1 garlic clove finely minced, 250g / 8oz lamb mince (or beef), 1 tsp tomato paste, 1 tsp baharat spice mix, 1/2 tsp cumin, 1/8 tsp salt, 1/8 tsp pepper, 1/2 red capsicum / bell pepper finely diced, 1/2 tomato finely chopped, 1 tsp lemon juice, 4 tbsp Turkish tulum cheese or feta crumbled

Additional

• 1 egg (optional)
• Sprinkling finishes of choice: dried oregano, sesame seeds toasted, sumac, fresh coriander/cilantro leaves, extra virgin olive oil

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Instructions

1. Bloom Yeast: Mix the yeast with 2 tablespoons of warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until foamy, indicating that the yeast is active.
2. Make Dough: In a large bowl or stand mixer bowl, combine the flour and salt. Add the foamy yeast mixture, olive oil, and the remaining 2/3 cups warm water. Mix with a wooden spoon until mostly combined, then use your hands to bring it together into a dough.
3. Knead Dough: Sprinkle a work surface with 1 tablespoon flour and knead the dough for 8 to 10 minutes by hand or 3 minutes in a stand mixer on speed 6. The dough should be smooth and elastic, not breaking when stretched.
4. First Rise: Shape the dough into a ball, lightly oil the inside of the bowl used, place the dough inside, and cover with cling wrap. Let it rise in a warm place for 1.5 hours or until it doubles in size.
5. Second Rise: Punch down the dough to deflate it fully, divide into two equal pieces. Shape each piece into a smooth ball with a bunched underside. Place on a floured tray, sprinkle with flour on top, cover with a damp tea towel, and let rise again for 1 hour until doubled.
6. Preheat Oven: Set your oven to 240°C / 465°F (220°C fan) and place racks on the top and middle positions.
7. Roll Dough: On a lightly floured surface, roll each dough ball into an oval approximately 40cm (16”) long and 20cm (8”) wide at the widest point.
8. Prepare Trays: Sprinkle 1/4 teaspoon semolina onto each baking tray, shaping it to approximately 40cm (16”) by 15cm (6”) per tray. Place each rolled dough oval onto the semolina.
9. Top the Pide: Sprinkle cheese evenly over the dough, then add your choice of prepared topping, leaving a 2cm (about 4/5 inch) border around the edges.
10. Fold Dough: Brush the dough ends with a little water, pinch the ends together to seal, then fold the sides inward to create the traditional pide shape.
11. Bake Pide: Bake in the oven for 15 minutes, switching trays halfway through for even cooking, until the crust is golden brown.
12. Add Egg (Optional): For an egg-topped pide, bake for 10 minutes first, then crack an egg on top and return to the oven for another 5 minutes until the egg is cooked to your liking.
13. Finish & Serve: Sprinkle chosen finishing toppings such as dried oregano, toasted sesame seeds, sumac, fresh coriander, and extra virgin olive oil. Cut into roughly 3cm (1.3 inch) slices and serve hot.
14. Prepare Spinach Topping: Heat olive oil in a skillet over medium heat. Cook diced onion for 3 minutes until translucent. Add spinach and cook until wilted, stirring continuously. Season with cumin, salt, and pepper. Allow to cool before using.
15. Prepare Turkish Sausage Topping: Roughly chop the sujuk sausage, then pulse in a food processor or Nutribullet until minced.
16. Prepare Lamb Topping: Heat olive oil in a skillet over medium-high heat. Sauté garlic and onion for 3 minutes until soft. Add lamb mince and cook until browned. Stir in tomato paste, baharat spice mix, cumin, salt, and pepper, cooking for 3 more minutes. Add diced capsicum, chopped tomato, and lemon juice, cooking until most liquid evaporates, about 2 minutes. Cool before using.

Notes

• You can substitute active dry yeast for rapid rise/instant yeast.
• Water temperature should be around 40℃ (104℉) for activating yeast properly.
• Bread flour works best for chewiness but all-purpose/plain flour is an acceptable substitute.
• If Turkish kasar cheese is unavailable, mozzarella is a great alternative.
• Sujuk sausage can be substituted with chorizo for a similar spicy flavor.
• Baharat spice mix adds traditional Turkish flavor; you can make your own or find it in specialty stores.
• Use Turkish tulum cheese or feta for a salty, crumbly finish on lamb topping.
• Kneading dough well is critical for proper gluten development, which affects texture.
• Letting the dough rise twice enhances flavor and texture, so don’t skip the second rise.
• Semolina on the baking trays helps prevent sticking and adds a subtle crunch to the base.
• The egg is optional but adds richness; bake separately after initial bake time to prevent overcooking.
• Finish toppings like sumac and toasted sesame seeds enhance authenticity and flavor complexity.

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Category: Bread
• Method: Baking
• Cuisine: Turkish

Keywords: pide, Turkish flatbread, Turkish pizza, homemade bread, Turkish sausage, lamb pide, spinach pide, Turkish cheese bread