Sumac-spiced lamb pides

Sumac-spiced lamb pides

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(5 ratings)

Prep: 45 mins Cook: 30 mins plus rising and proving

More effort

Makes 4
These boat-shaped Turkish pizzas are made with homemade dough and topped with spicy minced lamb and feta cheese

Nutrition and extra info

  • Freezable

Nutrition: per pide

  • kcal814
  • fat28g
  • saturates10g
  • carbs96g
  • sugars4g
  • fibre3g
  • protein36g
  • salt1.2g


    For the dough

    • 500g strong white bread flour
    • 1½ tsp (or 1 sachet) fast-action dried yeast
    • 1 tsp golden caster sugar
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • semolina, for rolling



      Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

    For the topping

    • 1 tbsp olive oil, plus extra for brushing
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 onion, chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 garlic cloves, crushed
    • 300g lamb mince
    • 1 tbsp cumin



      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • 2 tsp sumac, plus extra to serve



      This wine-coloured ground spice is one of the most useful but least known and most…

    • ½ tsp allspice
    • 1 tbsp tomato purée
    • 2 tomatoes, finely chopped



      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 2 tbsp pomegranate molasses
    • 100g feta cheese, crumbled
    • 1 tbsp sesame seeds
    • salad and pickled Turkish chillies, to serve (optional)


    1. First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300ml warm water. Bring together with your hands or in a tabletop mixer, then knead for 10 mins by hand or 5 mins in a mixer, until soft and elastic. Put the dough in a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 2 hrs or until doubled in size. You can also pop the dough in the fridge and leave to rise overnight. (Take out of the fridge and leave for 1-2 hrs to bring back to room temperature to use.)

    2. For the topping. Heat the oil in a large frying pan, add onion and cook for a few mins until soft. Add garlic and cook for 1 min more. Add the lamb, increase the heat and fry until starting to brown, about 8 mins. Sprinkle in spices and stir for 1 min, then add purée, tomatoes, pomegranate molasses and seasoning, along with 50ml water. Simmer for 10 mins, stirring now and then – the mince should be sticky rather than saucy. Leave to cool.

    3. Dust 2 large baking sheets and the work surface with semolina. Knock any air bubbles out of the dough, then tip onto work surface and divide into 4. Working with 1 piece at a time – keeping remaining dough covered with the oiled cling film – roll into a thin oval shape, roughly 30cm long. Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges. Roll the edges over the filling and pinch the ends together to form a pointy boat shape. Cover with the oiled cling film and leave to prove for 20 mins.

    4. Heat oven to 220C/200C fan/gas 7. Uncover pides and brush the edges with a little oil. Sprinkle the feta, sesame seeds and a good pinch of sumac over each pide and bake for 15 mins until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like.

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    Comments, questions and tips

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    mother_ship's picture
    7th Dec, 2014
    Really tasty! I made 8 smaller ones and although I found Sumac in Tescos they didn't have pomegranate molasses so made do with a squeeze of maple syrup.
    27th Jun, 2014
    A good recipe as written. Even better, IMHO, with the addition of some red chili flakes and chopped fresh coriander in the filling. I also added 1 tsp of salt to the dough. I was unable to get the pomegranate molasses so bought a 710 ml bottle of Pom and boiled it down to approximately a 1/2 cup while making the dough and prepping the ingredients for the filling (I'm storing the remainder in the fridge). And I agree with kirstymack, below, that they are better divided into 8, 4 are HUGE!
    evil_angelwings's picture
    24th Jan, 2014
    I made this using vegetarian mince, absolutely delicious!
    22nd Sep, 2013
    A yummy lunch with a carrot salad. I made 6 and thought they were still too big so next time I will divide into 8 and use about 400g of lamb.
    Laura Ferdinando's picture
    Laura Ferdinando
    31st Jul, 2018
    Going to try this at the weekend but could I use beef mince instead?
    goodfoodteam's picture
    3rd Aug, 2018
    Thanks for your question. We haven't tried this with beef mince and think the flavours work best with lamb but you could give it a go!
    7th Dec, 2015
    At which stage can I freeze if I have too much?
    goodfoodteam's picture
    14th Dec, 2015
    You can freeze these to the end of step 3, but don't prove them for 20 mins, freeze straightaway.
    7th Dec, 2015
    If you can't find pomegranate molasses use equal amounts of honey and balsamic vinegar.
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