Lahmacun Pide

Flatbread topped with lines of cooked meat and cheese, drizzled with yogurt sauce, and scattered with cilantro leaves.

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This lahmacun pide is inspired by a viral lahmacun-style pide from Instagram. It's a bold, spicy Turkish-inspired meat flatbread made with a soft dough, piped filling, melted cheese, and finished with garlic yogurt and chili butter.

Prep Time20

Cook Time24

Rising Time1

Total Time1 44

Course: Main Course

Cuisine: Turkish Inspired

Servings:

Calories: 203kcal

Author: Jacqueline Piper

Equipment

Ingredients

Dough

2 cups all-purpose flour
1 teaspoon instant yeast
¼ teaspoon salt
¼ teaspoon granulated sugar
½ cup warm water
3 tablespoons warm milk
1 tablespoon extra virgin olive oil

Filling

1 onion finely diced
1 cloves garlic minced
½ cup mixed peppers such as shishito, finely chopped
250 g Beyond beef or ground beef
1 tablespoon hot pepper paste or tomato paste
1 teaspoon lemon juice
½ teaspoon smoked paprika
¼ teaspoon allspice
¼ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon red pepper flakes
1 cup shredded mozzarella cheese

Yogurt Drizzle

½ cup plain Greek yogurt
1 clove garlic grated
2 teaspoons lemon juice
2 teaspoons olive oil
Salt to taste

Chili Butter

2 tablespoons butter
¼ teaspoon dried mint
Pinch of sumac
Pinch of red pepper flakes

For Serving

Fresh parsley chopped

US Customary - Metric

Instructions

Make the dough

Mix flour, yeast, salt, and sugar.
Add warm water, milk, and olive oil. Knead until smooth and soft (about 5 minutes in a stand mixer or by hand).
Cover and let rise for 1 hour, or until doubled.

Make the filling

Add onion, garlic, and peppers to a food processor and pulse until finely chopped.
Add hot pepper or tomato paste, spices, and lemon juice. Pulse to combine.
Transfer to a bowl and mix with the Beyond Beef or ground beef. Transfer to a piping bag or zip-top bag with the end cut off.

Make the yogurt drizzle

Mix yogurt, lemon juice, olive oil, and grated garlic. Season with salt.
Refrigerate until ready to use.

Make the chili butter

Melt butter over low heat.
Stir in mint, sumac, and chili flakes. Set aside.

Shape the pide

Preheat oven to 425°F (220°C).
Roll dough into a thick 14-inch round on parchment paper.
Press indentations across the surface using a dowel or similar tool.

Assemble

Pipe the filling into the indentations.
Sprinkle mozzarella over the surface.

Bake

Transfer to the oven and bake on the lower rack for about 20 minutes, until golden and cooked through.
Optional: Broil for 3–4 minutes for extra browning (remove parchment first).

Finish

Slice and drizzle with yogurt sauce and chili butter.
Top with fresh parsley and serve hot.

Notes

Inspired by a lahmacun-style pide from Instagram.

Finely chop the filling so it cooks through properly in the oven.

Don’t overfill the indentations or the meat may stay undercooked.

Remove parchment before broiling to avoid burning.

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition