Turkish Pide

Ingredients

• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil
• 1 lb ground lamb
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium tomato, seeded and diced
• 1 green bell pepper, finely diced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp Aleppo pepper flakes
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1/4 cup fresh parsley, chopped
• 4 eggs
• 2 tbsp butter, melted
• 1/4 cup crumbled feta cheese

Instructions

1. Combine flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.
2. Heat a large skillet over medium-high heat. Add ground lamb and cook, breaking it apart, until browned. Add onion and garlic, cooking until softened, about 3 minutes. Stir in diced tomato, bell pepper, cumin, paprika, Aleppo pepper, black pepper, and tomato paste. Cook for 5 minutes until vegetables soften. Season with salt to taste and set aside to cool slightly.
3. Preheat oven to 475°F with a baking stone or inverted baking sheet inside. Divide dough into 4 equal portions. Roll each portion into an oval shape about 10 inches long and 5 inches wide. Pinch and roll the edges inward to create raised borders, forming a boat shape.
4. Divide the lamb mixture evenly among the four pide, spreading it within the borders. Transfer to the hot baking stone and bake for 8 minutes. Remove from oven, crack an egg into the center of each pide, and return to oven for 4-5 minutes until egg whites are set but yolks remain runny.
5. Remove from oven and immediately brush the edges with melted butter. Sprinkle with crumbled feta and fresh parsley. Serve hot, allowing diners to break the crust and mix the runny yolk into the filling.