A traditional Turkish flatbread shaped like a boat, filled with seasoned ground beef and topped with melted cheese. This savory, golden-baked pide is rich in flavor and visually striking—perfect for lunch, dinner, or sharing at gatherings. With its soft crust and hearty filling, it captures the essence of Turkish comfort food.
Why You’ll Love This Recipe
Turkish pide is a delightful alternative to pizza, offering a uniquely spiced and satisfying combination of meat, cheese, and crisp-yet-tender crust. The dough is simple to make, the filling is deeply flavorful, and the final result is both rustic and elegant. You’ll love the versatility of this dish, whether served as a main course, appetizer, or shared platter. It’s also customizable and suitable for different diets with easy substitutions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
- active dry yeast
- warm water
- sugar
- all-purpose flour
- salt
- olive oil
For the Filling:
- olive oil
- onion, finely chopped
- garlic, minced
- ground beef
- tomato paste
- paprika
- ground cumin
- salt and pepper
- shredded mozzarella or Turkish kasar cheese
- egg yolk (for brushing crust)
Directions
- In a bowl, dissolve the yeast and sugar in warm water. Let sit for 10 minutes, or until frothy.
- Add flour, salt, and olive oil to the yeast mixture. Mix and knead until a soft, smooth dough forms.
- Cover the dough and let it rise for 1 hour in a warm place.
- While the dough rises, heat olive oil in a skillet. Add onions and garlic, sauté until fragrant.
- Add the ground beef and cook until browned. Stir in tomato paste, paprika, cumin, salt, and pepper. Cook for another 3–4 minutes. Set aside to cool slightly.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the dough into two equal portions. Roll each into an oval shape about 10–12 inches long.
- Spread the beef mixture in the center of each dough oval, leaving a 1-inch border. Top with shredded cheese.
- Fold the edges inward and pinch the ends to form the classic boat shape.
- Brush the crust edges with egg yolk.
- Bake for 15–18 minutes or until the crust is golden and the cheese is bubbling.
- Let rest briefly before slicing and serving warm.
Servings and timing
This recipe makes 2 large pides, yielding approximately 4 servings.
- Prep Time: 25 minutes
- Rising Time: 1 hour
- Cooking Time: 15–18 minutes
- Total Time: About 1 hour and 45 minutes
- Calories: Approximately 480 kcal per serving
Variations
- Vegetarian pide: Replace beef with sautéed mushrooms, spinach, or spiced lentils.
- Cheese-only version: Use a blend of Turkish kasar, feta, and mozzarella for a rich, cheesy option.
- Egg-topped pide: Crack an egg on top of the filling before baking for a traditional touch.
- Spicy version: Add chili flakes or a spoon of harissa paste to the beef mixture.
- Flat version: Skip the boat shape and make it flat like a pizza for a quicker method.
Storage/Reheating
Store leftover pide in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through and crispy. Avoid microwaving if you want to maintain the crust’s texture. Pide can also be frozen—wrap tightly in foil and freeze for up to 1 month. Reheat directly from frozen in the oven.
FAQs
What is Turkish pide?
Pide is a traditional Turkish flatbread, often boat-shaped, filled with various savory ingredients such as cheese, meats, or vegetables.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping.
What kind of cheese is best?
Mozzarella works well, but Turkish kasar cheese or a mix with feta offers a more authentic flavor.
Do I need a special oven or pizza stone?
No, a standard oven and a lined baking sheet are sufficient. A pizza stone can help achieve a crisper base but is optional.
Can I use store-bought dough?
Yes, for a quicker option, store-bought pizza or bread dough can be used.
How do I keep the crust from getting soggy?
Ensure the filling is not too wet and pre-cook ingredients like vegetables or meat to reduce moisture.
What can I serve with pide?
Serve with a fresh salad, yogurt sauce, or pickled vegetables for a balanced meal.
Is this recipe suitable for freezing?
Yes, both cooked and uncooked pides can be frozen. Bake directly from frozen if already assembled.
Can I make mini versions for parties?
Absolutely. Divide the dough into smaller portions and adjust the baking time to 10–12 minutes.
What flour should I use for best results?
All-purpose flour works well, but you can use bread flour for a chewier texture or 00 flour for a lighter finish.
Conclusion
Turkish Pide with Ground Beef & Cheese is a flavorful, visually appealing dish that brings a taste of Turkish cuisine to your kitchen. With its warm, spiced filling and golden crust, it’s the perfect combination of comfort and tradition. Whether enjoyed as a main dish or shared with friends, this recipe delivers hearty satisfaction in every bite.
Print
Turkish Pide with Ground Beef & Cheese
- Prep Time: 1 hour 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes
- Yield: 2 pides (4–6 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: Turkish
- Diet: Halal
Description
Pide, un pain plat traditionnel turc en forme de bateau, garni de bœuf haché assaisonné et de fromage fondant. Doré et savoureux, il est parfait pour le déjeuner, le dîner ou à partager entre amis.
Ingredients
- Pour la pâte :
- 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
- Pour la garniture :
- 1 cuillère à soupe d’huile d’olive
- 1/2 oignon, finement haché
- 2 gousses d’ail hachées
- 1/2 lb de bœuf haché
- 2 cuillères à soupe de concentré de tomates
- 1/2 cuillère à café de paprika
- 1/2 cuillère à café de cumin moulu
- Sel et poivre au goût
- 1 tasse de mozzarella râpée ou de fromage kasar turc
- 1 jaune d’œuf (pour badigeonner la croûte)
Instructions
- Dans un bol, dissoudre la levure et le sucre dans l’eau tiède. Laisser reposer 10 minutes jusqu’à obtenir une consistance mousseuse.
- Ajoutez la farine, le sel et l’huile d’olive. Mélangez et pétrissez jusqu’à obtenir une pâte souple. Couvrez et laissez lever 1 heure.
- Faire chauffer l’huile d’olive dans une poêle. Ajouter l’oignon et l’ail et faire revenir jusqu’à ce qu’ils soient parfumés.
- Ajoutez le bœuf haché et faites cuire jusqu’à ce qu’il soit doré.
- Incorporer le concentré de tomate, le paprika, le cumin, le sel et le poivre. Poursuivre la cuisson 3 à 4 minutes. Laisser refroidir.
- Préchauffer le four à 220 °C (425 °F) et recouvrir une plaque à pâtisserie de papier sulfurisé.
- Divisez la pâte en deux morceaux. Abaissez chaque morceau en un ovale d’environ 25 à 30 cm de long.
- Étaler la garniture de bœuf au centre, en laissant une bordure de 2,5 cm. Garnir de fromage râpé.
- Repliez les bords vers l’intérieur et pincez les extrémités pour former une forme de bateau.
- Badigeonner les bords de la croûte avec du jaune d’œuf.
- Cuire au four pendant 15 à 18 minutes jusqu’à ce que la croûte soit dorée et que le fromage bouillonne.
- Laissez reposer brièvement, puis coupez en tranches et servez chaud.
Notes
- Vous pouvez remplacer le fromage kasar par de la mozzarella ou un mélange de mozzarella et de feta.
- Personnalisez la garniture avec des légumes comme des épinards ou des poivrons.
- Servir avec un accompagnement de yaourt ou une salade fraîche pour équilibrer.
Nutrition
- Serving Size: 1 slice (1/6 of total)
- Calories: 310
- Sugar: 2g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
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