Spicy Lamb and Aubergine Pide

Pide is a Turkish and Middle-Eastern flatbread, similar to a pizza. Get your whole family involved in making their own pides before you sit down to eat
Spicy Lamb and Aubergine Pide
ITP Images
Spicy Lamb and Aubergine Pide
April 28, 2020
Preparation Time 40 minutes (plus proofing time)
Cooking Time 45 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the dough

400g white bread flour
¼ tsp spinneysFOOD Salt, to taste
1 tsp instant yeast
1 tsp spinneysFOOD Unrefined Raw Sugar
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
350ml lukewarm spinneysFOOD Bottled Drinking Water

For the lamb and aubergine filling

2 medium aubergines, cut into 1cm cubes
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
500g spinneysFOOD Free Range Lamb Mince
2 leeks, finely chopped
1½ tsp spinneysFOOD Cumin Seeds
1½ tsp dried chilli flakes
1½ tbsp baharat spice mix
1 tsp spinneysFOOD Fine Cinnamon
2 garlic cloves, crushed
1 x 400g tin spinneysFOOD Chopped Tomatoes
spinneysFOOD Salt, to taste
spinneysFOOD Fine Pepper, to taste
1 bunch spinneysFOOD Fresh Mint, roughly chopped

To serve

spinneysFOOD Fresh Pomegranate Jewels


  • 1

    To make the dough, add the flour and salt in a large bowl and mix well.

  • 2

    Mix the yeast, sugar, olive oil with the water and leave for a minute or so.

  • 3

    Create a hole in the middle of the flour and gradually add the liquid, mixing until you have a dough.

  • 4

    Tip the dough onto a floured surface. Knead for a few minutes until the dough is springy.

  • 5

    Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size.

  • 6

    Transfer it onto a floured chopping board and knead again to knock back.

  • 7

    To make the filling, heat a griddle pan and chargrill the aubergine in batches until charred and soft.

  • 8

    Heat the olive oil in a large saucepan and fry the lamb mince in small batches until deep brown then remove and set aside.

  • 9

    Add more olive oil to the pot and sauté the leeks on a low heat for 5 minutes. Add in the spices and garlic and fry for a further few minutes.

  • 10

    Add in the aubergine, tomatoes, mince and simmer for 15 minutes. Season well then add the mint.

  • 11

    Preheat the oven to 200°C, gas mark 6.

  • 12

    Divide the dough into 4 equal portions, then roll them out into long oval shapes.

  • 13

    Pinch the dough at each end to make a boat shape.

  • 14

    Spoon the filling onto the central part of each pide, leaving a space around the edge. Then fold the edges up and over the filling a little.

  • 15

    Lightly oil a large baking tray and carefully transfer each pide onto it.

  • 16

    Bake for 15 minutes, until the crust is cooked and a little golden.

  • 17

    Remove from the oven, allow the pides to cool a little before serving topped with the yoghurt and pomegranate jewels.


Instead of the usual Sunday roasted lamb, give this recipe a go. The zingy lime pickle coupled with the ginger and garlic add a depth of flavour to the meat, which we are sure you'll love
This popular curry originated in the Indian state of Goa. Marinating the meat in vinegar along with the varied spices ensures a tender, succulent mouthful in every bite