Boat-shaped Turkish flatbread filled with a savory mixture of seasoned minced beef, colorful vegetables, and fresh herbs. Baked to golden perfection with optional cheese or egg toppings for extra richness.
Why You’ll Love This Recipe
Turkish Pide is a flavorful and visually striking dish that brings a taste of traditional Turkish cuisine to your kitchen. Its soft, chewy dough and rich, spiced meat and vegetable filling make it a satisfying and complete meal. Customizable with cheese or egg toppings, this recipe is ideal for both casual family dinners and festive gatherings. It’s also an excellent make-ahead option, as both the dough and filling can be prepared in advance.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough:
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 1 tsp sugar
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil
For the filling:
- 1 lb ground beef or lamb
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
Optional toppings:
- Shredded mozzarella cheese
- 1 egg per pide
Directions
- In a small bowl, combine the yeast, sugar, and warm water. Allow it to sit for about 10 minutes until foamy.
- In a large mixing bowl, combine the flour and salt. Add the foamy yeast mixture and olive oil. Knead until a soft, elastic dough forms. Cover and let it rise for 1 hour in a warm place.
- While the dough rises, prepare the filling. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened.
- Add the ground meat and cook until browned. Stir in diced bell peppers, tomato paste, paprika, cumin, salt, and pepper. Cook until the mixture is thickened and the vegetables are tender. Stir in chopped parsley, then remove from heat and set aside.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the risen dough into 3–4 equal balls. Roll each into an elongated oval shape on a lightly floured surface.
- Spoon the meat filling down the center of each dough oval, leaving a border. Fold the edges inward and pinch the ends to form a traditional “boat” shape.
- If using, top with shredded cheese or crack an egg in the center of the filling.
- Transfer to the prepared baking sheet and bake for 15–18 minutes or until golden brown and crispy.
- Garnish with additional chopped parsley and serve hot.
Servings and timing
This recipe makes 3–4 large pides and serves 4–6 people. Preparation and cooking take approximately 1 hour and 40 minutes, including dough rising time.
Variations
- Cheese Lover’s Pide: Add feta or kashkaval cheese for a traditional Turkish twist.
- Vegetarian Version: Replace meat with sautéed mushrooms, spinach, or mixed vegetables.
- Spicy Pide: Add chopped green chili or hot red pepper flakes for extra heat.
- Egg Finish: Crack an egg over the filling halfway through baking for a traditional touch.
- Seafood Option: Try ground shrimp or a fish-based filling for a coastal version.
Storage/Reheating
To store, allow the pide to cool completely and place in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months.
For reheating, preheat the oven to 350°F (175°C) and warm the pide for about 10 minutes. Avoid the microwave if possible to maintain crispness, but if needed, reheat individual slices for 45–60 seconds.
FAQs
What does “pide” mean in Turkish cuisine?
Pide is a type of Turkish flatbread traditionally baked with various savory toppings, similar in concept to pizza but with distinct regional variations.
Can I use store-bought dough for convenience?
Yes, store-bought pizza dough or flatbread dough can be used as a shortcut.
What meat works best for this recipe?
Ground beef or lamb are most common, but you can use ground chicken or turkey as a leaner alternative.
Is it necessary to use both red and green bell peppers?
Not strictly, but using both adds a balance of sweetness and color to the dish.
Can I freeze unbaked pide?
Yes, assemble the pide, wrap tightly, and freeze. Bake directly from frozen, adding a few minutes to the baking time.
How do I make the dough softer or crispier?
For a softer crust, brush the edges with olive oil before baking. For a crispier texture, bake on a preheated pizza stone.
Is it possible to make mini pides?
Absolutely. Divide the dough into smaller portions and follow the same steps for individual servings.
What side dishes go well with Turkish pide?
Serve with a fresh salad, yogurt sauce, or Turkish lentil soup for a complete meal.
Can I prepare the filling in advance?
Yes, the filling can be made up to 2 days in advance and stored in the refrigerator.
Should the egg topping be raw or cooked before baking?
Use raw egg. Crack it into the center of the pide during the last 5–7 minutes of baking so it sets properly.
Conclusion
Turkish Pide with Ground Meat & Vegetables is a delightful and versatile dish that showcases the heart of Turkish comfort food. With its savory filling, customizable toppings, and beautifully folded dough, it’s a culinary experience that’s both hearty and elegant. Perfect for any occasion, this dish is sure to become a favorite in your home kitchen.
Print
Turkish Pide with Ground Meat & Vegetables
- Prep Time: 1 hour 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes
- Yield: 3–4 pides
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
- Diet: Halal
Description
Pain plat turc en forme de bateau, garni d’un savoureux mélange de bœuf haché assaisonné, de légumes colorés et d’herbes fraîches. Doré à souhait, il est garni de fromage ou d’œufs pour une texture onctueuse.
Ingredients
- 2 1/4 cuillères à café de levure sèche active
- 1 tasse d’eau tiède
- 1 cuillère à café de sucre
- 2 1/2 tasses de farine tout usage
- 1 cuillère à café de sel
- 2 cuillères à soupe d’huile d’olive
- 1 lb de bœuf ou d’agneau haché
- 1 cuillère à soupe d’huile d’olive
- 1 oignon finement haché
- 1 poivron rouge, coupé en dés
- 1 poivron vert, coupé en dés
- 2 gousses d’ail hachées
- 1 cuillère à soupe de concentré de tomates
- 1 cuillère à café de paprika
- 1/2 cuillère à café de cumin
- Sel et poivre, au goût
- 1/4 tasse de persil frais, haché
- Facultatif : mozzarella râpée ou un œuf pour la garniture
Instructions
- Dans un petit bol, mélanger la levure, le sucre et l’eau tiède. Laisser reposer 10 minutes jusqu’à ce que le mélange mousse.
- Dans un grand saladier, mélanger la farine et le sel. Ajouter le mélange de levure et l’huile d’olive. Pétrir jusqu’à obtenir une pâte souple et élastique. Couvrir et laisser lever 1 heure.
- Pendant ce temps, préparez la garniture. Faites chauffer l’huile d’olive dans une poêle. Faites revenir les oignons et l’ail jusqu’à ce qu’ils soient tendres.
- Ajoutez la viande hachée et faites-la dorer. Incorporez les poivrons, le concentré de tomates, le paprika, le cumin, le sel et le poivre. Laissez cuire jusqu’à ce que le mélange soit épais. Ajoutez le persil et réservez.
- Préchauffer le four à 220 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Divisez la pâte en 3 ou 4 boules. Roulez chaque boule en forme ovale, placez la garniture au centre et repliez les bords pour former un bateau.
- Ajoutez du fromage ou cassez un œuf au centre si vous le souhaitez.
- Enfournez pendant 15 à 18 minutes, jusqu’à ce que les galettes soient dorées et croustillantes. Décorez de persil avant de servir.
Notes
- Utilisez de l’agneau pour une saveur turque plus traditionnelle.
- Ajoutez des flocons de piment pour une version épicée.
- La pâte à pide peut être préparée à l’avance et réfrigérée pendant la nuit.
Nutrition
- Serving Size: 1 pide
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
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