Lamb and Haloumi Pide

Serves 2-4
Time 2 hours


Basic Pide dough

1 tsp (5g) dried yeast

1 tsp sugar

2 tbsp warm milk

1 tbsp flour

⅔ cup (180ml) warm water

2 cups (300g) plain flour

Pinch salt

1 tbsp olive oil


Lamb & Halloumi:

1 egg

200g lamb mince 

180g haloumi, coarsely grated 

1 bunch spring onion, finely chopped

1 tbsp sumac 

½ lemon, zest 

Pinch salt 



1 egg, whisked 

1 tsp poppy seed

1 tsp sesame seeds

Wedge lemon, to serve


Combine yeast, sugar, milk, 1 tablespoon flour, and the water in a jug; stand in a warm place until mixture is foamy, approximately 10 minutes.

Stir flour and salt into the yeast mixture with oil. 

Knead dough on a floured surface until smooth. Place in an oiled bowl, cover with cling wrap and stand in a warm place for 1 hour. Preheat the oven to 240°C. 

Add the lamb mince, egg, grated haloumi, spring onion, sumac, lemon zest, salt and pepper to a large bowl. Use your hands to mix the ingredients well. Set aside. 

Gently remove the dough from the bowl and place it on a clean work surface, dusted with flour. Cut the dough in half. Use your fingers to stretch and tap one portion of dough, stretching out to make an oval shape about 12cm x 30cm. 

Spread half of the lamb and haloumi mixture in the centre of the dough, fold the dough over the filling, sealing the top and bottom, and keeping the filling exposed. Brush the pastry with egg wash and sprinkle with sesame and poppy seeds. 

Place pide on a baking tray lined with baking paper. Bake for 15-17 minutes, or until the pastry is golden and the lamb is cooked through. Slice and serve with a wedge of lemon.