Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Spiced-Lamb Pie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 35 mins Total Time: 1 hrs 20 mins Yield: 6 You can use store-bought or homemade dough for this recipe inspired by pide (pronounced pea-deh), Turkey's answer to pizza. Ingredients 1 pound ground lamb 1 minced onion 1 tablespoon tomato paste ¼ teaspoon cayenne pepper ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon Kosher salt Unbleached all-purpose flour, for dusting 1 pound room-temperature Quick Basic Pizza Dough Extra-virgin olive oil, for brushing and drizzling Diced red onion, fresh mint leaves, and pine nuts, for serving Directions Preheat oven to 450 degrees. In a large skillet, combine lamb, onion, tomato paste, cayenne, cumin, and cinnamon. Season with salt. Cook over medium, stirring occasionally, until meat is browned, about 10 minutes. Dust surface lightly with flour. Divide dough into 6 balls; roll into 10-by-5-inch ovals. Transfer to 2 rimmed baking sheets. Divide filling among ovals, leaving 1/2-inch borders. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes. Brush crust with olive oil. Bake until golden, about 18 minutes. Drizzle with more oil; top with red onion, mint, and pine nuts; serve. Rate it Print