Spicy lamb pide from Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe (page 141) by Ana Sortun and Maura Kilpatrick

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • smtucker on March 17, 2018

    Dough. I hate dough recipes that don't include how much stuff weighs. 1 1/2 cups of flour should equal 180 grams, but I had to add quite a bit more flour in order to get to a useable consistency. I make a lot of bread, otherwise I would have been really thrown. The result was a very soft and forgiving dough with a slightly sweet flavor. The filling is spicy, but not that spicy. I omitted the pepper paste since I didn't have on hand, and used feta because that is what we had. I never had anything similar to this in Istanbul. In the future, I would add some fresh items such as diced tomatoes and parsley which would be more familiar. All that said, this was delicious. Served with a huge salad.

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