Lamb Pide

Step 1

Mix warm water, yeast, and a pinch of sugar in a bowl; let sit 5 minutes until foamy.

Step 2

Combine flour and salt in a large bowl. Make a well and add yeast mixture and olive oil.

Step 3

Knead until smooth and elastic, about 8 minutes. Form into a ball and let rest 20 minutes covered.

Step 4

Heat 2 tbsp olive oil in a skillet over medium-high heat. Add diced onion and cook until softened, 3-4 minutes.

Step 5

Add ground lamb and cook, breaking it apart, until browned, 6-7 minutes. Drain excess fat if needed.

Step 6

Stir in cumin, paprika, salt, pepper, parsley, and mint. Cook 1 minute until fragrant. Cool slightly.

Step 7

Preheat oven to 400°F. Divide dough into 4 equal pieces and roll each into an oval about 8 inches long.

Step 8

Place dough ovals on parchment-lined baking sheets. Pinch long edges to create raised borders.

Step 9

Divide lamb filling evenly among the four pides, spreading down the center.

Step 10

Brush edges with olive oil. Create a small indent at each end and carefully crack 1 egg into each pide.

Step 11

Sprinkle with sesame seeds if desired. Bake 15-18 minutes until crust is golden and egg whites are set.

Step 12

Remove from oven and serve immediately while hot.