Spiced Lamb Pide

Step 1

Set the oven to 425°F and place a baking sheet inside to heat for 5 minutes until hot, so the pide will crisp on the bottom.

Step 2

Cut the onion in half from root to tip, then place flat-side down and slice crosswise into thin half-moons, roughly 1/8-inch thick.

Step 3

Chop the fresh parsley and dill (or mint) into small pieces, roughly the size of sesame seeds, until you have about 1/4 cup total.

Step 4

Place the ground lamb in a medium bowl, breaking it apart with your fingers into small crumbles no larger than a pea.

Step 5

Add the sliced onion, chopped herbs, cumin, red pepper flakes, salt, and black pepper to the lamb and stir with a spoon until evenly combined, about 1 minute.

Step 6

Divide the dough into 4 equal pieces and roll each into a ball between your palms, then let rest on the counter for 2 minutes to relax.

Step 7

Place one dough ball on a clean counter and press it flat with your palm into a disk about 1/4-inch thick and 6 inches across.

Step 8

Spoon 2 tablespoons of the lamb filling along the center of the dough disk, leaving 1 inch bare on each of the long ends.

Step 9

Fold the two long sides up and pinch them together at the center over the filling to form a boat shape with pointed ends.

Step 10

Repeat steps 7–9 with the remaining 3 dough balls and filling until you have 4 pides shaped.

Step 11

Carefully remove the hot baking sheet from the oven using an oven mitt and brush the surface lightly with olive oil so the pides will brown.

Step 12

Place the 4 pides on the hot oiled baking sheet, leaving 2 inches between each one so they do not touch during baking.

Step 13

Brush the top and sides of each pide lightly with the remaining olive oil, about 1 teaspoon per pide, then slide into the oven.

Step 14

Bake for 15–18 minutes until the pastry turns deep golden brown and the filling is hot, watching to ensure even browning.

Step 15

Remove the baking sheet from the oven using an oven mitt and let the pides rest on the sheet for 2 minutes before serving.