Explore Moroccan spice shops and kitchens in your own home kitchen with our Lamb Pides. In Arabic, “Ras el Hanout” is a phrase that commonly translates to “top shelf,” referring to the best offering in a local spice shop. Traditionally, this blend is hand-mixed by shopkeepers who measure out each ingredient from mounds of colorful spices on display. Considering these unique spice blends contain up to 100 various ingredients, no two versions are the same.
Our lamb pides recipe features the Ras el Hanout Blend, a combination of various traditional spices, turmeric, dried chiles, cumin, and salt with hints of galangal and fenugreek that deliver earthy and floral flavors to the dishes they encounter. These delicious dough covered lamb rolls make for an irresistible authentic tasting lunch, dinner, or snack and additionally work great as leftovers to freeze then reheat once you’re ready for another enticing flavor on your palate.
Pide Flat Bread
• 4 cups Bread Flour
• 1-1/2 tsp. Dry Active Yeast
• 1 tsp. Sugar
• 2 tbsp. Olive Oil
• 1-1/4 cup Water, warmed
• 1 cup Semolina or Cornmeal, for rolling
• 2 tbsp. Vegetable Oil
• 1 medium Onion, finely diced
• 2 cloves Garlic, chopped
• 12 oz ground Lamb
• 1 tsp. ground Cumin
• 2-1/2 tbsp. Curious Spoon Ras el Hanout
• 1 tbsp. Tomato Puree
• 2 Tomatoes, chopped
• 2 tbsp. Pomegranate Molasses
• 1/3 cup Cold Water
• 1-2 tbsp. Olive Oil
• 1 cup Crumbled Feta Cheese
• 1 tbsp. Sesame Seeds
From the Kitchen
- Large Mixing Bowl or Tabletop Mixer
- Large Frying Pan
- 2 Large Baking Sheets
Notes from the Chef:
Once cooled, these are great to freeze. Freeze individually and have as a tasty late-night snack! Just reheat in the oven until warmed thru.
Prep all ingredients.
Mix bread flour, yeast, sugar, olive oil, and pinch of salt in large mixing bowl or tabletop mixer. Add warm water. Mix until dough comes together.
Move dough to tabletop dusted with semolina or cornmeal. Knead for at least 10 minutes by hand until dough is smooth and elastic.
Put dough in oiled bowl and cover. Let rise in warm place for 2 hours.
Heat vegetable oil over low-medium heat in large frying pan. Add onion and cook for 3-5 minutes until soft. Add garlic and cook for 1 minute. Add lamb, and increase heat to medium-high. Cook for approximately 8 minutes until lamb is cooked through, stirring frequently.
Add cumin, Curious Spoon Ras el Hanout, tomato puree, tomatoes, pomegranate molasses, and cold water. Stir to combine and season to taste with salt and pepper. Bring to a simmer, stirring occasionally, for 10 minutes, until the mixture is slightly reduced and not too saucy.
Remove from heat, allow to cool, then refrigerate.
Dust two large baking sheets and tabletop with semolina flour or cornmeal. Place the risen dough on the floured surface and divide into 4 pieces. Roll each piece into 6-inch ovals (pides) and place on floured baking sheet.
Divide chilled lamb mix between the 4 pides, leaving 1/2-inch boarder around the edges of dough. Roll edges over the filling, leaving boat shape of exposed lamb in middle. Pinch ends of the dough together to form a pointed boat shape. Cover and let proof/rise for 20 minutes.
Preheat oven to 425 F.
Uncover the pides and brush edges with olive oil. Sprinkle feta and sesame seeds over exposed lamb filling. For extra flavor, sprinkle some extra Ras el Hanout over each pide as well. Bake for 15 minutes until puffed and golden.