If you are looking to dive into an irresistibly savory and satisfying dish, this Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe will quickly become your go-to favorite. Bursting with the vibrant flavors of spices, tender lamb, garlicky spinach, and that delightful Turkish sucuk sausage, this recipe brings together a perfect balance of textures and tastes atop a golden, crispy flatbread. It’s not just a meal; it’s a celebration of Turkish culinary tradition that feels comforting and exciting all at once—perfect for sharing with loved ones or impressing guests with something a bit different yet approachable.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe combines simple, wholesome ingredients that each play a crucial role in delivering the authentic flavor and texture of Turkish pide. From the hearty bread flour that creates the perfect chewy base to the aromatic spices that infuse every bite, every element is essential for crafting this delicious flatbread.
- Rapid rise/instant yeast (1 tsp): Activates quickly to give your dough a lovely, airy rise without the wait.
- White sugar (1/2 tsp): Feeds the yeast for that perfect puff and subtle sweetness.
- Very warm water (2 tbsp + 2/3 cups, ~40℃/104℉): Temperature is key to waking up the yeast gently.
- Bread flour (2 cups): Creates a chewy, sturdy flatbread that holds all the tasty toppings.
- Salt (3/4 tsp): Balances the flavors and enhances the dough’s taste.
- Olive oil (1 1/2 tsp + 2 tsp + 1 tbsp): Adds richness and helps develop a crisp crust.
- Turkish kasar or mozzarella cheese (150g/5oz): Melts beautifully for a creamy texture.
- Semolina (1/2 tsp, optional): Sprinkled for an extra crunch on the crust.
- Egg (1, optional): Gives a golden sheen when brushed atop the dough before baking.
- Onion (1 whole, finely diced): Divided between two toppings to build layers of flavor.
- Baby spinach (280g/10oz): Fresh and earthy, it adds vibrant color and nutrients.
- Cumin (1 tsp total): Warms the filling with subtle smokiness.
- Pepper and salt (various small amounts): Season to taste, enhancing every ingredient.
- Turkish sujuk sausage (125g/4oz): A spicy, garlicky sausage that’s the soul of this pide.
- Garlic (1 clove, finely minced): Brings that classic punch to the lamb mixture.
- Lamb mince (250g/8oz): Rich and tender, it’s the hearty protein center.
- Tomato paste (1 tsp): Adds depth and a hint of sweetness to the meat filling.
- Baharat spice mix (1 tsp): A fragrant blend that elevates the lamb to aromatic perfection.
- Red capsicum / bell pepper (1/2, finely diced): Adds a splash of color and slight sweetness.
- Tomato (1/2, finely chopped): Freshness that balances rich flavors.
- Lemon juice (1 tsp): A bright note that cuts through the richness.
- Turkish tulum or feta cheese (4 tbsp, crumbled): Creamy, tangy cheese that complements the spices.
- Dried oregano, sesame seeds, sumac, fresh coriander/cilantro leaves, extra virgin olive oil: For finishing touches that bring an authentic and vibrant finishing flourish.
How to Make Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe
Step 1: Prepare the Dough
Start by dissolving the yeast and sugar in very warm water and let it bloom until frothy, about 5-10 minutes. This step ensures your dough will be light and airy. Then, mix your bread flour and salt in a large bowl before slowly adding the yeast mixture and olive oil. Knead everything together by hand or with a stand mixer until you have a smooth, elastic dough. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled in size, roughly 1 hour. This rising gives the base of your pide a tender chew and the perfect foundation for toppings.
Step 2: Cook the Spinach Filling
While the dough is rising, heat 2 teaspoons of olive oil in a skillet and gently cook the finely diced onion until translucent. Add the baby spinach, cumin, pepper, and salt, cooking until the spinach wilts down but still retains its vibrant green color. This mixture will provide a fresh, earthy layer of flavor and a wonderful counterbalance to the richness of the lamb and sausage toppings.
Step 3: Prepare the Lamb and Sucuk Topping
In another pan, warm 1 tablespoon of olive oil and sauté the diced onion and garlic until fragrant. Add the lamb mince, cooking until browned. Stir in tomato paste, baharat, cumin, salt, pepper, red capsicum, chopped tomato, and lemon juice. Let this simmer gently to meld the flavors. Finally, add diced sucuk sausage and stir through, letting it heat for a few minutes. This hearty, aromatic filling gives the pide its bold, savory punch and makes it utterly irresistible.
Step 4: Assemble the Pide
Punch down your risen dough and divide it into two equal parts. On a lightly floured surface, shape each into an oval flatbread roughly 10-12 inches long. Transfer to a baking tray sprinkled lightly with semolina for that slight crusty crunch. Spread the cooked spinach mixture evenly over one side of each dough oval. On the other side, spoon the lamb and sucuk topping. Crumble the tulum or feta cheese atop the lamb side and grate the kasar or mozzarella cheese over the spinach side. For an extra golden crust, brush the edges of the dough with beaten egg. Now your pides are ready for the oven!
Step 5: Bake to Perfection
Preheat your oven to a high heat, around 220℃ (430℉), and bake the pides for 12-15 minutes or until the edges are gorgeously browned and the cheese is beautifully melted and bubbling. Sprinkling some toasted sesame seeds and dried oregano over the top just before baking adds wonderful aroma and eye-catching detail. Once out of the oven, scatter fresh coriander or cilantro leaves and a drizzle of extra virgin olive oil for that final touch of freshness and shine.
How to Serve Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe
Garnishes
Finishing garnishes can truly elevate your pide. A sprinkle of sumac brings a citrusy tang that perfectly contrasts the richness, while fresh coriander adds vibrant herbal notes. A drizzle of extra virgin olive oil not only adds a lovely sheen but also deepens the flavor layers. Sesame seeds scattered on top before baking lend a beautiful nutty crunch—each garnish contributes texture and flavor harmony.
Side Dishes
This Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe pairs beautifully with simple yet refreshing sides like a crisp cucumber and tomato salad dressed lightly with lemon and olive oil. For something heartier, a bowl of creamy yogurt with crushed garlic and mint complements the spiced toppings wonderfully, helping to balance the palate.
Creative Ways to Present
Serve pide sliced into rustic wedges on a wooden board with small bowls of spicy chili flakes, garlic yogurt sauce, and tangy pickled vegetables on the side. This invites everyone to customize their bites and makes the meal interactive and lively. Wrapping warm pide slices in parchment before serving can keep the flatbreads warm and infuse an inviting aroma to the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover pide tightly in plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 2 days without losing much of its original texture and flavor. The toppings might settle but will taste just as delightful when reheated.
Freezing
You can freeze leftover pides wrapped in foil or airtight containers for up to one month. Freezing helps preserve the flavors and texture so you can enjoy this Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe long after you make it. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the pide on a baking sheet in a preheated oven at 180℃ (350℉) for 8-10 minutes until warmed through and the crust crisp again. Avoid microwaving if you want to preserve the texture, as it can make the crust soggy. A hot oven brings the toppings back to life and keeps that satisfying bite you love.
FAQs
Can I use beef instead of lamb in this recipe?
Absolutely! While lamb brings its unique rich flavor, ground beef is a delicious substitute that will still provide a hearty and satisfying topping for your pide.
What if I can’t find Turkish sucuk sausage?
Don’t worry—chorizo is a fantastic alternative. It offers a similar spicy, garlic-forward flavor that complements the lamb and spinach beautifully.
Is it necessary to use bread flour?
Bread flour gives pide its characteristic chewy texture, but all-purpose flour can be used in a pinch. The crust might be a little less elastic but will still taste wonderful.
Can I make the dough ahead of time?
Yes! You can prepare the dough the day before, let it rise once, then refrigerate it overnight. Bring it back to room temperature before shaping and baking for convenience without sacrificing taste.
Do I have to use cheese in the recipe?
Cheese adds creaminess and richness, but if you prefer a lighter version or have dietary restrictions, feel free to omit it or substitute with a favorite plant-based alternative.
Final Thoughts
There is something truly special about making Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe from scratch. Every bite offers a harmonious blend of soft, chewy bread and bold, spiced toppings that will transport you straight to a bustling Turkish market. Whether you are cooking for yourself, friends, or family, this recipe invites you to share in the warmth and joy of Turkish cuisine. I encourage you to give it a try—you might just find yourself making pide on repeat!
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Turkish Pide Flatbread with Spinach, Sucuk, and Lamb Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 large Turkish pides
- Category: Bread
- Method: Baking
- Cuisine: Turkish
Description
Pide is a classic Turkish flatbread often called Turkish pizza, characterized by its boat-shaped crust filled with a variety of savory toppings such as cheese, spinach, and spiced meats. This recipe guides you through making the soft, elastic dough topped with flavorful ingredients like Turkish kasar cheese, sujuk sausage, and a spiced lamb mixture, delivering an authentic and satisfying homemade pide experience.
Ingredients
Dough
- 1 tsp rapid rise / instant yeast (substitute active dry yeast if needed)
- 1/2 tsp white sugar
- 2 tbsp + 2/3 cups very warm water (~40℃ / 104℉)
- 2 cups bread flour (substitute 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 (makes enough for 2 pides)
- 2 tsp olive oil
- 1/2 onion, finely diced (for spinach topping)
- 280g / 10oz baby spinach
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/4 tsp kosher or cooking salt
- 125g / 4oz Turkish sujuk sausage (substitute chorizo)
- 1 tbsp olive oil (for meat topping)
- 1/2 onion, finely diced (for meat topping)
- 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 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
Finishing and Garnishes
- 1 egg (optional, for brushing)
- Dried oregano
- Sesame seeds, toasted
- Sumac
- Fresh coriander/cilantro leaves
- Extra virgin olive oil
Instructions
- Activate yeast: In a small bowl, dissolve the instant yeast and sugar in 2 tbsp of very warm water (around 40℃ /104℉). Let it sit for about 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Prepare dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center and add the activated yeast mixture, the remaining 2/3 cups warm water, and 1 1/2 tsp olive oil. Mix until the dough comes together, then knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare toppings: For the spinach topping, heat 2 tsp olive oil in a pan, add finely diced onion and sauté until translucent. Add baby spinach, cumin, pepper, and salt; cook until spinach wilts and excess liquid evaporates. For the meat topping, heat 1 tbsp olive oil, sauté finely diced onion and minced garlic until fragrant. Add lamb mince, tomato paste, baharat spice mix, cumin, salt, pepper, diced red capsicum, and chopped tomato. Cook until meat is browned and cooked through. Stir in lemon juice and set aside to cool. Slice sujuk sausage or chorizo as topping.
- Shape and assemble: Preheat your oven to 220℃ (428℉). Punch down the risen dough and divide it into two equal portions. On a floured surface, roll each piece into an elongated oval shape approximately 10-12 inches long. Transfer to a baking sheet dusted with semolina if available. Sprinkle the base with kasar or mozzarella cheese. Distribute the spinach mixture on one side and the meat mixture along with sujuk slices on the other side. Add crumbled tulum or feta cheese on top as desired.
- Bake the pide: Optionally, beat the egg and brush the edges of the dough for a golden crust. Sprinkle with dried oregano, sesame seeds, and sumac as finishing touches. Bake in the preheated oven for 12-15 minutes or until the crust is golden and toppings are bubbly and cooked through. Remove from oven, drizzle with extra virgin olive oil and garnish with fresh coriander/cilantro leaves before serving hot.
Notes
- Note 1: If using active dry yeast instead of instant yeast, proof it in warm water beforehand.
- Note 2: Ensure the water is warm, not hot, to prevent killing the yeast—ideally around 40℃ (104℉).
- Note 3: Bread flour gives a chewier texture but all-purpose flour works fine if unavailable.
- Note 4: Kasar cheese is a mild melting cheese typical in Turkey; mozzarella is a good substitute.
- Note 5: Sujuk sausage is a spicy dried sausage common in Turkish cuisine; chorizo can replace it.
- Note 6: Baharat is a Middle Eastern spice blend containing pepper, cumin, cinnamon, and other warm spices.
- Note 7: Turkish tulum cheese is salty and crumbly like feta; use feta if unavailable.
- Note 10: Semolina on the baking tray prevents sticking and adds texture to the crust.
- Note 13: Brushing with egg adds a glossy, golden finish to the crust.
- For variations, experiment with different toppings such as minced beef, mushrooms, or bell peppers.
- Serve pide fresh and hot for the best texture and flavor.
