Traditional Boat-Shaped Turkish Flatbread Filled with Savory Spiced Ground Beef, Fresh Tomatoes, and Herbs
Turkish Pide with Spiced Ground Meat is a classic Anatolian dish known for its boat-shaped dough filled with richly seasoned minced meat, onions, and peppers. The crisp yet chewy crust, combined with a savory and aromatic filling, makes this a comforting and satisfying meal. Often enjoyed as street food or at family gatherings, this recipe brings a taste of traditional Turkish cuisine to your kitchen.
Why You’ll Love This Recipe
- Authentic flavor: Classic Turkish spices and techniques deliver an unforgettable taste.
- Beautiful presentation: The iconic boat shape makes it visually appealing for guests.
- Customizable filling: Adapt with lamb, vegetables, or cheese.
- Crispy and chewy crust: Homemade dough results in a perfect texture.
- Hearty and filling: A satisfying main course ideal for lunch or dinner.
- Simple pantry ingredients: Easy-to-find ingredients make this accessible.
- Versatile meal: Pairs well with salads, yogurt drinks, or meze platters.
- Freezer-friendly: Make extra and store for later.
- Family favorite: Kid-friendly and easy to share.
- A cultural experience: A great way to explore Turkish cuisine at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) instant yeast
3/4 cup warm water
1 tablespoon olive oil
For the Filling:
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
250g (1/2 lb) ground beef or lamb
1 tablespoon tomato paste
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
1 tomato, thinly sliced
1/2 red bell pepper, thinly sliced
Fresh parsley leaves, for garnish
Egg Wash:
1 egg yolk + 1 tablespoon milk
Directions
- Prepare the dough: In a mixing bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
- Prepare the filling: While the dough rises, heat olive oil in a skillet over medium heat. Sauté the chopped onion until softened. Add garlic and cook briefly until fragrant.
- Add ground meat and cook until browned. Stir in tomato paste, cumin, paprika, chili flakes (if using), salt, and pepper. Simmer for 5 minutes. Remove from heat and let cool slightly.
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
- Shape the dough: Once risen, punch down the dough and divide into 2 portions. Roll each into a long oval about 1/4-inch thick. Transfer to the baking tray.
- Assemble the pide: Spoon the meat filling evenly along the center of each dough oval, leaving about an inch border. Top with tomato and bell pepper slices.
- Form the boat shape: Fold the long edges inward over part of the filling, and pinch the ends together to seal and form the traditional boat shape.
- Apply egg wash: Brush the exposed edges of the dough with the egg yolk and milk mixture.
- Bake: Place in the oven and bake for 15–18 minutes, or until golden and crisp on the edges.
- Serve: Garnish with fresh parsley. Serve hot with a side of cucumber salad, plain yogurt, or a chilled glass of ayran.
Servings and timing
- Servings: 2 large pides (2–4 servings)
- Prep time: 20 minutes
- Rising time: 1 hour
- Cook time: 18 minutes
- Total time: About 1 hour 40 minutes
Variations
- Cheese pide: Add shredded mozzarella, feta, or Turkish kasar cheese.
- Vegetarian option: Use sautéed mushrooms, spinach, and cheese instead of meat.
- Spicy version: Increase chili flakes or add chopped green chilies to the filling.
- Egg topping: Crack an egg onto the filling halfway through baking for a traditional touch.
- Lamb version: Use ground lamb for a richer, more traditional flavor.
- Mini pides: Divide the dough into 4–6 smaller portions for individual servings.
- Herb blend: Add mint or dill alongside the parsley for added freshness.
- Red pepper paste: Mix in Turkish biber salçası for deeper flavor.
- Whole wheat dough: Substitute up to 50% of the flour with whole wheat flour.
- Olive addition: Add chopped black olives for a Mediterranean twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap cooled pides tightly in foil or plastic wrap and freeze for up to 1 month.
- Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving, as it may soften the crust.
- Make-ahead tip: Prepare the dough and filling ahead, assemble just before baking.
FAQs
Can I use store-bought pizza dough?
Yes, though homemade dough provides better texture. Store-bought dough can be used in a pinch.
What’s the difference between pide and pizza?
Pide has a boat shape, uses Turkish spices, and typically includes a thinner, softer dough with folded edges.
Can I add cheese to the filling?
Yes, adding feta, mozzarella, or Turkish cheese enhances the flavor and texture.
Is it okay to use lamb instead of beef?
Absolutely. Lamb is traditional and adds richness and authenticity.
Can I freeze unbaked pide?
Yes, assemble the pide and freeze before baking. Bake from frozen at 375°F (190°C) until fully cooked.
How do I get a golden crust?
Use the egg wash generously and ensure your oven is fully preheated before baking.
Can I use whole wheat flour?
Yes, substitute up to 50% of the flour with whole wheat for a heartier version.
What herbs pair best with this dish?
Parsley, mint, and dill work well with the spiced meat and tomato flavors.
How do I prevent the filling from getting soggy?
Avoid overloading with wet toppings and cook the filling until moisture is reduced.
What can I serve with pide?
Serve with a cucumber-tomato salad, yogurt sauce, or traditional Turkish ayran for a complete meal.
Conclusion
Turkish Pide with Spiced Ground Meat is a flavorful and satisfying flatbread that showcases the rich culinary traditions of Turkey. With its perfectly crisp crust, warmly spiced filling, and beautiful presentation, it’s ideal for a comforting dinner or a show-stopping addition to a shared meal. Whether you’re new to Turkish cuisine or a seasoned fan, this recipe brings authentic taste and texture straight from your oven.
Print
Turkish Pide with Spiced Ground Meat
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 1 hour 40 mins (including rise time)
- Yield: 2 large pides 1x
- Category: Main Course
- Method: Bake
- Cuisine: Turkish
- Diet: Halal
Description
A traditional Turkish flatbread shaped like a boat and filled with a flavorful spiced ground meat mixture, topped with fresh vegetables and baked until golden. Perfect as a hearty appetizer or main course.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon olive oil (for filling)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 250g (1/2 lb) ground beef or lamb
- 1 tablespoon tomato paste
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 1 tomato, sliced thinly
- 1/2 red bell pepper, thinly sliced
- Fresh parsley leaves, for garnish
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Instructions
- In a bowl, mix flour, salt, sugar, and yeast. Add warm water and olive oil. Knead into a soft dough and let rise for 1 hour.
- Meanwhile, prepare the filling. Heat olive oil in a skillet, sauté onion until soft. Add garlic, then ground meat. Cook until browned.
- Stir in tomato paste, cumin, paprika, chili flakes, salt, and pepper. Cook for 5 more minutes, then set aside.
- Preheat oven to 425°F (220°C). Line a baking tray with parchment.
- Roll dough into an oval shape about 1/4-inch thick. Transfer to tray.
- Spread the cooked filling evenly, leaving a border. Add tomato and bell pepper slices on top.
- Fold the long edges inward and pinch the ends to form a boat shape.
- Brush the edges with egg wash. Bake for 15–18 minutes or until golden.
- Garnish with fresh parsley and serve warm with a side of cucumber salad or ayran.
Notes
- Use ground lamb for a more traditional flavor.
- Add a sprinkle of shredded cheese before baking if desired.
- Serve with lemon wedges or a yogurt-based dip.
- Dough can be made in advance and refrigerated overnight.
Nutrition
- Serving Size: 1 pide
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
https://shorturl.fm/bC3N3
https://shorturl.fm/yEjw5