Description
Crispy-edged, soft-centered Turkish mini pides filled with spiced ground beef and melted cheese, finished with a black olive—ideal for snacks, appetizers, or light meals.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm milk
- 1/2 cup warm water
- 2 1/4 tsp active dry yeast
- 1/2 lb ground beef or lamb
- 1 small onion, finely chopped
- 1 tbsp tomato paste
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp black pepper
- Salt, to taste
- 1 tbsp olive oil
- 1 cup shredded mozzarella or Turkish kasar cheese
- Black olives (one for each pide)
Instructions
- In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add flour, salt, and olive oil. Knead until soft and elastic. Cover and let rise for 1 hour.
- For the filling, heat olive oil in a skillet. Sauté onion until soft, add ground beef, and cook until browned.
- Stir in tomato paste, paprika, cumin, black pepper, and salt. Simmer until thickened. Let cool.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide dough into 6 pieces. Roll each into an oval shape.
- Place a spoonful of beef mixture and a sprinkle of cheese in the center of each.
- Fold in the two shorter ends and pinch the long sides to form a boat shape. Press a black olive in the center.
- Bake for 15–18 minutes, until crust is golden and cheese is bubbly.
- Serve warm with fresh parsley or a side salad.
Notes
- Make sure the water and milk are warm—not hot—to activate the yeast properly.
- You can prepare the dough in advance and refrigerate overnight.
- Use Turkish kasar cheese for a more authentic flavor.
- Leftovers can be reheated in the oven or air fryer for a crisp finish.
Nutrition
- Serving Size: 1 mini pide
- Calories: 290
- Sugar: 2g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg
