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Pide served
Traditional Turkish Pide with a golden crust and savory meat filling.

Pide

Author: Flavelo
Recipes Main Courses
Pide is not merely a "Turkish pizza", but a symbol of communal dining from Anatolia. Its shape is the characteristic boat form, which also has a practical reason: the folded, thicker edges hold the juicy filling, while the centre of the dough remains thin and crisp. This dish is a play on textures: the meat ragu steams together with the dough during baking, so the flavours meld deeply, and the edges function as dipping bread.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 435 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Large mixing bowl for the dough
  • Frying pan for browning the meat
  • Baking tray or pizza stone
  • Baking paper
  • Pastry brush for oiling

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the dough: dissolve the yeast in the lukewarm water, then mix into the flour. Add the salt only at the end so it doesn't come into direct contact with the yeast. Knead until the dough separates from the side of the bowl and feels smooth.

Tip: Salt inhibits the work of the yeast fungi if they meet directly, so mix it separately. Kneading develops the gluten, which provides the framework for the dough.
2 ✓

Cover the dough with a tea towel and prove in a warm place for 60 minutes, until it doubles in volume.

Tip: In a warm environment, yeast fungi produce gas faster, which raises the dough (fermentation).
3 ✓

While the dough is proving, prepare the filling: chop the onion, garlic, and pepper very finely. Heat a little oil in a frying pan and brown the minced meat until it whitens, then add the vegetables and spices. Simmer for 5-8 minutes until the liquid evaporates.

Tip: Pre-browning evaporates excess water from the meat and vegetables, so they don't make the dough soggy during baking (concentrated flavours).
4 ✓

Preheat the oven to 220°C. Divide the proved dough into 4 parts and roll them out into long, oval shapes on a floured surface.

Tip: The high temperature suddenly raises the dough and bakes a crust onto it, keeping it soft inside.
5 ✓

Pile the filling into the centre of the doughs, leaving 2 cm free at the edges. Fold the edges over the filling and pinch the ends together to get a boat shape.

Tip: The folded edge keeps the juice in and protects the filling from drying out.
6 ✓

Place on a baking tray lined with baking paper, brush the dough edge with olive oil, and bake for 12-15 minutes until golden brown. Sprinkle with fresh parsley when serving.

Tip: The oil layer protects the dough from drying out in the hot oven and gives it a nice shine.

Recipe FAQ

Why did the edge turn out hard?
You probably baked it for too long or the humidity wasn't high enough. Brush with oil before baking and immediately afterwards too.
Can I use chicken instead of beef?
Certainly, but chicken can be drier, so it's worth adding a little more fat or tomato to it.
How should I reheat it?
In the oven or in a frying pan under a lid, with a little water spray, to regain its softness.

Ingredients

  • 300 g Plain flour (BL55)
  • 200 ml Lukewarm water
  • 10 g Fresh yeast (or 3g dried)
  • 5 g Salt
  • 200 g Minced beef or lamb
  • 2 pcs Tomatoes
  • 1 pc Pepper (fleshy, green or red)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 20 ml Olive oil
  • 5 g Spices (paprika, ground cumin, black pepper)
  • 10 g Fresh parsley