Authentic Turkish Pide Recipe
If you’re craving something irresistibly savory, beautifully spiced, and rooted in centuries of culinary tradition, then look no further than this Turkish Pide recipe. Often referred to as “Turkish pizza,” pide (pronounced pee-day) is a boat-shaped flatbread that can be filled with a wide range of flavorful toppings—from minced spiced lamb to melting cheese and vegetables. A staple in Turkish bakeries and home kitchens, it’s as versatile as it is delicious.
In this in-depth guide, we’ll explore every facet of making Turkish pide from scratch, including how to knead the perfect dough, create various traditional and creative fillings, and bake them to golden perfection. Whether you’re new to Turkish cuisine or looking to refine your technique, this post will walk you through it step-by-step.
What Is Turkish Pide?
Turkish Pide is a type of leavened flatbread that’s boat-shaped and topped with a savory mixture. It hails from Turkey’s Black Sea region but has become a beloved street food and restaurant staple throughout the country and beyond. Similar in spirit to Italian pizza or Georgian khachapuri, what sets pide apart is its unique shape, chewy crust, and rich Middle Eastern-style toppings.
Traditionally baked in a stone oven, pide can be filled with ingredients like:
- Ground beef or lamb with peppers and onions
- Sucuk (Turkish sausage)
- Spinach and feta
- Cheese and egg
- Mushrooms and herbs
Each variety tells its own story and offers a different taste of Turkey’s diverse culinary landscape.
Ingredients for Turkish Pide Recipe
For the Dough (Makes 4–6 medium pides)
- 3 ½ cups all-purpose flour (plus extra for kneading)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F / 45°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- ¼ cup plain yogurt (optional, for extra softness)
For the Classic Ground Meat Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 small red bell pepper, finely chopped
- 1 small green chili or Turkish green pepper, finely chopped
- 8 oz (225 g) ground lamb or beef
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- A handful of chopped fresh parsley
For Cheese & Egg Pide
- 1 cup shredded mozzarella or Turkish kasar cheese
- ½ cup feta cheese, crumbled
- 1–2 eggs (crack into the center before baking)
Optional Garnishes
- Chopped parsley
- Chili flakes
- Lemon wedges
- Olive oil drizzle
How to Make Turkish Pide: Step-by-Step Guide
1. Prepare the Dough
The foundation of a perfect Turkish pide recipe is a soft, pliable dough that yields a chewy, golden crust.
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 10 minutes until frothy.
- In a large mixing bowl, add the flour and salt. Make a well in the center and pour in the yeast mixture, olive oil, and yogurt (if using).
- Mix until a rough dough forms, then knead on a lightly floured surface for 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover it with a damp towel, and let it rise for 1–1.5 hours in a warm spot, or until doubled in size.
Chef’s Tip: For the softest texture, use yogurt in the dough. It adds just a hint of tang and improves moisture retention.
2. Make the Filling(s)
For the Meat Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté the onions and garlic until translucent.
- Add bell pepper and chili; cook for 2–3 minutes.
- Stir in the ground meat, breaking it up with a spatula, and cook until browned.
- Mix in tomato paste, spices, and salt. Cook for another 5 minutes.
- Remove from heat, stir in parsley, and let it cool slightly.
For the Cheese Filling:
- Simply combine the shredded mozzarella and crumbled feta in a bowl. No pre-cooking required.
3. Shape the Pide
Once the dough has doubled:
- Preheat your oven to 475°F (245°C) with a baking stone or tray inside.
- Punch down the dough and divide it into 4–6 equal pieces.
- Roll each piece into an oval shape about 10–12 inches long and 5 inches wide.
- Transfer the dough onto parchment paper.
- Add your chosen filling in a line down the center, leaving a 1-inch border.
- Fold the edges inward and pinch the ends to form the iconic “boat” shape.
- Brush the edges with olive oil or egg wash for a golden finish.
Chef’s Tip: Don’t overfill! The center should be rich but not overflowing, or the dough will become soggy.
4. Bake the Pide
- Slide the parchment and pide onto the hot baking tray or stone.
- Bake for 10–12 minutes or until the crust is golden and the filling is bubbling.
- If making egg pide, crack an egg into the center 5 minutes before the end of baking and return to oven.
- Once done, remove from the oven and brush the crust with melted butter for an authentic touch.
Variations of Turkish Pide Recipe
While the meat and cheese versions are the most common, Turkish pide is endlessly adaptable. Here are some creative and traditional twists:
1. Sucuklu Pide (Turkish Sausage Pide)
Layer sliced sucuk over cheese for a smoky, spicy kick.
2. Spinach and Feta Pide
Sauté spinach with garlic and combine with feta for a vegetarian option.
3. Mushroom & Halloumi Pide
Earthy mushrooms and salty halloumi bring an umami-rich bite.
4. Breakfast Pide
Crack several eggs over cheese and add sautéed onions, bell peppers, and sausage—perfect for brunch.
Serving Suggestions
Turkish pide is traditionally served hot, straight from the oven, and often sliced into shareable pieces. Here’s how to elevate your presentation:
- With Ayran: This salty, frothy yogurt drink is the classic pairing.
- Accompanied by a Salad: A simple tomato-cucumber salad with lemon and olive oil balances the richness.
- Garnished with Parsley and Lemon: A squeeze of lemon over the meat version brightens each bite.
- With Pickled Vegetables: Turkish pickles (turşu) add zing and contrast.
Chef’s Tip: Leftover pide reheats beautifully in the oven or a skillet—avoid the microwave to preserve the texture.
Tips for Perfect Turkish Pide Every Time
- Use Bread Flour for a chewier texture, though all-purpose works fine.
- Preheat the Baking Surface for a crisp bottom crust.
- Don’t Skip the Rest Time for the dough—it develops flavor and elasticity.
- Cool Slightly Before Serving so the filling sets and doesn’t burn your tongue.
Why You’ll Love This Turkish Pide Recipe
- Authentic Flavor: Faithful to traditional methods and ingredients.
- Customizable: Endless variations for meat-lovers, vegetarians, and cheese fans.
- Fun to Make: Great for family cooking nights or weekend kitchen projects.
- Restaurant-Quality Results: With simple tools and fresh ingredients, you can recreate a Turkish classic at home.
Frequently Asked Questions (FAQs)
Can I make Turkish pide dough ahead of time?
Yes! The dough can be made a day ahead and stored in the fridge after the first rise. Let it come to room temperature before shaping.
Can I freeze Turkish pide?
Absolutely. After baking, cool completely, wrap tightly, and freeze for up to 3 months. Reheat in the oven until hot.
Is Turkish pide the same as lahmacun?
No. While similar, lahmacun is thinner, round, and typically topped with a finely ground meat paste. Pide has a thicker crust and more varied toppings.
Can I make this gluten-free?
You can try using a gluten-free bread flour blend, though the texture may differ. Expect some trial and error for best results.
Final Thoughts
This Turkish Pide recipe is more than just a flatbread—it’s a journey into the heart of Anatolian cuisine. The warm, comforting dough, the richly spiced fillings, and the convivial way it’s shared make pide a dish worth mastering. Whether you go traditional with minced lamb and peppers or experiment with wild mushrooms and goat cheese, each version brings a bit of Turkey to your table.
So roll up your sleeves, preheat that oven, and let your kitchen fill with the aroma of sizzling dough and savory fillings. Your homemade Turkish pide awaits.
Turkish Pide Recipe
Ingredients
For the Dough:
- 3½ cups all-purpose flour
- 1 packet 2¼ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water 110°F/45°C
- ¼ cup plain yogurt
- 2 tbsp olive oil
For the Ground Beef Filling (Kıymalı Pide):
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 green pepper Turkish sivri or bell, finely chopped
- 1 medium tomato grated or finely diced
- ½ lb 225g ground beef or lamb
- 1 tbsp tomato paste
- ½ tsp cumin
- ½ tsp paprika
- Salt and black pepper to taste
- ¼ cup chopped fresh parsley
For the Cheese & Egg Filling (Optional Variation):
- 1½ cups shredded mozzarella or Turkish kasar cheese
- 2 eggs
- Red pepper flakes to taste
For Brushing:
- 1 egg yolk
- 1 tbsp milk or water
- Olive oil for drizzling
Instructions
Step 1: Prepare the Dough
- In a bowl, combine warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add yogurt, olive oil, salt, and flour gradually. Knead for about 10 minutes until a soft, elastic dough forms.
- Cover the dough with a damp towel or plastic wrap and let it rise for 1 hour, or until doubled in size.
Step 2: Prepare the Filling
- In a skillet, heat olive oil over medium heat.
- Sauté onions until translucent, then add garlic and green pepper. Cook for 2–3 minutes.
- Stir in tomato and tomato paste. Cook for another 2–3 minutes.
- Add ground meat, cumin, paprika, salt, and pepper. Cook until browned and cooked through, about 10 minutes.
- Stir in fresh parsley. Let filling cool slightly before using.
Step 3: Shape the Pide
- Preheat oven to 475°F (245°C). Line baking sheets with parchment paper.
- Punch down dough and divide it into 4 equal pieces.
- Roll each piece into a long oval (about 10–12 inches).
- Transfer ovals to baking sheets.
Step 4: Fill and Seal
- Spoon meat mixture (or cheese mixture) down the center of each oval, leaving a 1-inch border.
- Fold the sides inward to form a boat shape, pinching the ends to seal.
- Optional: Crack an egg over the cheese filling just before baking.
Step 5: Bake the Pide
- Beat egg yolk with milk and brush over the dough edges.
- Bake for 12–15 minutes or until golden brown and crisp.
- Remove from oven and drizzle with a little olive oil. Slice and serve warm.
Notes
- Make Ahead: You can prepare the dough ahead of time and refrigerate it overnight. Let it come to room temperature before shaping.
- Freezer-Friendly: Baked pides freeze well. Wrap in foil and freeze for up to 2 months. Reheat in a hot oven.
- Variations: Swap ground beef for lamb, use spinach-feta or sujuk (Turkish sausage) for different flavors.
- Egg Tip: For a runnier yolk, add the egg halfway through baking instead of at the start.
- Serving Suggestion: Serve with a side of Turkish shepherd’s salad and a glass of ayran.