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Turkish Pide Recipe

This Turkish Pide Recipe delivers a boat-shaped flatbread filled with savory meats, cheeses, or vegetables—crispy on the outside and soft on the inside, perfect for an authentic Mediterranean meal at home.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 530 kcal

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.