How hot should Charlie be for Turkish pide?

Preheat Charlie to 275 to 300°C (525 to 570°F) with the Pizza and Baking Stone on the Cooking Rack. Once the stone is fully hot, slide the pide on and bake for 4 to 5 minutes until golden and the lamb is cooked through.

What is Baharat and can I make my own?

Baharat is a warm spice blend used here to season the lamb. You can find it in Middle Eastern shops or make your own by blending cinnamon, cumin, coriander and paprika. This recipe uses 2 tbsp for 100g of lamb mince.

How do I stop the lamb filling lifting off the pide?

Spread the lamb mixture thinly and press it firmly into the dough before folding the edges in. That keeps it in contact with the base so it cooks through on the hot stone instead of lifting. Leave a border around the edges.

What toppings go on Turkish pide?

Finish with onions seasoned with sumac, pomegranate seeds and chopped coriander. Brush the folded edges with garlic butter as soon as the pide comes out of Charlie, then serve straight away while the butter is melted and the toppings are fresh.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Turkish Pide with Spicy Lamb

Name: Turkish Pide with Spicy Lamb
Prep time: 3 h
Cook time: 5 min
Yield: 2 to 3
Cuisine: Turkish
Ingredients: 166g Type 00 flour (or strong bread flour); 115g cold water; 3g fine salt; 2g fast action yeast; 100g lamb mince; 1/2 red onion, finely chopped; 1/2 red pepper, finely chopped; 1/2 tbsp fresh coriander, finely chopped; 2 tbsp Baharat spice mix; 30g Pomegranate seeds for topping; ½ small White onion, sliced; 1 tsp sumac; 20g Garlic butter for brushing

Spiced lamb fills these soft Turkish pide, with garlic butter around the edges and sharp sumac onions on top. Pomegranate seeds and coriander bring freshness. Cut them into pieces while warm. The bread is as much a part of the treat as the filling.

Jay PorterGuest chef, Breads From Around The World

Bake

Prep3 hours plus proving

Cook5 minutes

Serves2 to 3

DifficultyMedium

Oven temperature275 to 300°C (525 to 570°F)

RackPizza and Baking Stone on the Charlie Oven Cooking Rack

CharcoalAbout half a football of good quality lumpwood charcoal

Method

Setting up Charlie

Load about half a football of lumpwood charcoal into your Charlie Oven and light it
Allow the oven to reach 275 to 300°C (525 to 570°F) with the vents fully open
Place the Pizza and Baking Stone on the Charlie Oven Cooking Rack to preheat for at least 15 minutes
Once the stone is hot and the oven is at temperature, your pide is ready to bake

In a bowl, combine the flour, cold water, salt, and yeast. Mix until a sticky dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
Weigh the dough into 200g portions and roll each into a ball. Cover with cling film and rest in a cool place for 1 hour.
In a bowl, mix the lamb mince, red onion, red pepper, and fresh coriander. Season with Baharat spice mix and leave at room temperature until ready to use.
Roll out each dough ball into a flat disk. Spread the lamb mixture thinly over the dough, pressing it in and leaving a border around the edges. Fold the edges inward along the sides and pinch both ends to create a pointed boat shape.
Preheat your Charlie Oven to 275 to 300°C (525 to 570°F) and place the Pizza and Baking Stone on the Cooking Rack to heat up. Place the pide on a pizza peel and slide directly onto the hot stone. Bake for 4 to 5 minutes until the dough is golden and the lamb is fully cooked.
Once baked, baste the folded edges with garlic butter. Garnish with sumac-seasoned onions, pomegranate seeds, and a sprinkle of chopped coriander.

Tips

Make sure the Pizza and Baking Stone is fully preheated before baking for the crispiest base
Press the lamb filling firmly into the dough to prevent it from lifting during baking
The high heat of the Charlie Oven gives the pide a beautiful char in just minutes
Baharat spice mix can be found in Middle Eastern shops or made at home with a blend of cinnamon, cumin, coriander, and paprika
Serve immediately while the garlic butter is still melted and the toppings are fresh

More recipes

The cook

Jay Porter

Guest chef, Breads From Around The World

Jay Porter led our Breads From Around The World masterclass at Charlie, baking his way across four cuisines in a single session. From Georgian khachapuri to Turkish pide and soft challah buns, his recipes show what a charcoal oven can do with dough.

More recipes by Jay Porter

Frequently asked questions

How hot should Charlie be for Turkish pide?

Preheat Charlie to 275 to 300°C (525 to 570°F) with the Pizza and Baking Stone on the Cooking Rack. Once the stone is fully hot, slide the pide on and bake for 4 to 5 minutes until golden and the lamb is cooked through.
What is Baharat and can I make my own?

Baharat is a warm spice blend used here to season the lamb. You can find it in Middle Eastern shops or make your own by blending cinnamon, cumin, coriander and paprika. This recipe uses 2 tbsp for 100g of lamb mince.
How do I stop the lamb filling lifting off the pide?

Spread the lamb mixture thinly and press it firmly into the dough before folding the edges in. That keeps it in contact with the base so it cooks through on the hot stone instead of lifting. Leave a border around the edges.
What toppings go on Turkish pide?

Finish with onions seasoned with sumac, pomegranate seeds and chopped coriander. Brush the folded edges with garlic butter as soon as the pide comes out of Charlie, then serve straight away while the butter is melted and the toppings are fresh.