Turkish Lamb Pides

{Ramadan Special} – Guest Post: Turkish Lamb Pides from Dr.Jehanne of The Cooking Doctor

Salam and welcome! Dr.Jehanne is no new name to the readers of my blog. Her recipe Jalebi with Vanilla Flavored Rabdi is one of the most popular guest post on my blog till date. Dr.Jehanne is a phenomenal personality I came across through blogging. She is Sweet friend, adorable mom to a angel, loving wife, cookbook author, multilingual, food blogger, food columnist, food photographer, food stylist and above all cardiac doctor by profession. As a Ramadan gift she has sent across her beautiful mini cookbooks, where every recipe is a keeper. Jehanne has always surprised me with the varied choice of recipes. And today she is sharing with us a very famous and delicious recipe of Turkish Lamb Pides | Kiymale Pides.

Dr.Jehanne Says,

I first discovered Lubna’s blog through her Joy From Fasting To Feasting event a few Ramadan’s ago, and since then I am hooked on her beautiful creations. I am delighted when Lubna asked me to contribute for her event this month, a clever twist different from the lasts where all bloggers collaborate for guest post this month.

Food Memories

Ramadan is a special month for me and my family. I guess I speak for a lot of Muslims out there who observe this holy month for religious duties as well as for family gatherings. Out of all holidays in a year, this is the one that I look forward to the most, as there is always a table of feast to break the fast with! My food memories one way or another revert back to my childhood days, and this lamb pide is one of the most cherished ones.

The thing is, I never knew the name of this leaved bread, all I remembered was Mom making the filling at night, and the dough would be made fresh in the morning. Some of the filling would be kept for curry puffs, and some would be splattered on top of the risen bread dough before they are baked until puffy and golden. Years later, on my trips to Istanbul I came across those breads again, and just like Eureka! Those Turkish Lamb Pides that were served in local joints brought back floods of memories.

Strangely, Mom hardly make these pides anymore, though the filling occasionally appears in her curry puffs, pot pies or spring rolls. In keeping with Ramadan spirit, I baked these Turkish Lamb Pides to remind me of the good ol’ childhood days. These are perfect appetizer to break the fast and individual enough for single servings. For those who are not observing Ramadan, these Turkish Lamb Pides are great addition to the bread basket or snacks for kids. I also enjoy dipping them in slightly spiced Greek yogurt. Thanks a lot dear Lubna, for inviting me to grace your space, and I hope that you and your readers will try out these lamb pides.

• In a wok, heat the olive oil. Saute the onions, ginger-garlic mix until fragrant.
• Add in the lamb, pine nuts and tomatoes, followed by spices.
• After around 10 minutes, season with salt, pepper and sprinkle the chopped parsley.

Spoon the filling on the bread, press slightly and bake for 10-12 minutes until puffy and almost brown.

Serve these warm Lamb Pides with Greek Yogurt and fresh salad.

Thank you Dr. Jehanne for taking out time and sending across this wonderful post.