📝 About This Recipe
Transport your senses to the bustling streets of Istanbul with this authentic Turkish Pide, a stunning boat-shaped flatbread that balances a crispy crust with a soft, pillowy interior. This version features a classic 'Kıymalı' (minced meat) filling, enriched with aromatic peppers, sun-ripened tomatoes, and warm spices that caramelize beautifully in the oven. It is a communal masterpiece, perfect for sharing and celebrated for its rustic elegance and deeply satisfying savory profile.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 1/4 cups Warm water (roughly 110°F/45°C)
- 2 tablespoons Greek yogurt (adds tenderness to the crumb)
- 3 tablespoons Olive oil (extra virgin)
- 1 1/2 teaspoons Salt (fine sea salt)
The Savory Meat Filling
- 1 pound Ground lamb or beef (80/20 fat ratio is ideal)
- 1 medium Yellow onion (very finely diced)
- 1 small Green bell pepper (finely chopped)
- 2 medium Roma tomatoes (seeded and finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato paste
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Red pepper flakes (Pul Biber) (adjust to heat preference)
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Black pepper (freshly cracked)
Finishing Touches
- 1 Egg yolk (beaten with 1 tsp water for the wash)
- 2 tablespoons Unsalted butter (melted, for brushing the crust after baking)
- 1 tablespoon Sesame seeds or Nigella seeds (for sprinkling)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center and add the yeast mixture, olive oil, and Greek yogurt.
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3
Knead the dough by hand for 10 minutes or with a dough hook for 5-7 minutes until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60 minutes, or until doubled in size.
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5
While the dough rises, prepare the filling. In a large bowl, mix the raw ground meat, onion, peppers, tomatoes, garlic, tomato paste, parsley, and spices. Use your hands to thoroughly incorporate the vegetables into the meat. Do not pre-cook the filling.
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6
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up; otherwise, use a large baking sheet.
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7
Punch down the risen dough and divide it into 4 equal portions. Roll each into a ball.
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8
On a lightly floured surface, roll each ball into a long oval shape, approximately 12 inches long and 5 inches wide.
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9
Transfer the oval dough onto a piece of parchment paper. Spread a quarter of the meat filling evenly over the dough, leaving a 1-inch border all around.
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10
Fold the edges of the dough over the filling to create a border. Pinch the top and bottom ends together tightly to create a pointed boat shape.
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11
Brush the folded dough edges with the egg yolk wash and sprinkle with sesame or nigella seeds if desired.
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12
Slide the parchment paper with the pide onto the hot baking stone or baking sheet. Bake for 15-18 minutes until the crust is deep golden brown and the meat is fully cooked.
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13
Immediately upon removing from the oven, brush the crust edges with melted butter. This softens the crust and gives it a professional sheen.
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14
Let rest for 5 minutes, then slice crosswise into 2-inch strips and serve warm.
💡 Chef's Tips
Don't pre-cook the meat filling; the raw meat juices soak into the dough as it bakes, providing incredible flavor. Ensure your oven is truly hot before baking to get that characteristic 'blistered' crust. If the dough keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten, then try again. For a vegetarian version, swap the meat for a mixture of sautéed spinach and crumbled feta cheese. Finely dicing the vegetables is key—they should almost melt into the meat during the short baking time.
🍽️ Serving Suggestions
Serve with a side of thick Turkish yogurt or a refreshing Cacık (cucumber-yogurt dip). Pair with a crisp Shepherd’s Salad (Çoban Salatası) of tomatoes, cucumbers, and onions. A glass of ice-cold Ayran (salty yogurt drink) is the most traditional beverage pairing. Offer extra lemon wedges on the side; a squeeze of fresh lemon juice cuts through the richness of the meat. Garnish with extra fresh parsley and a sprinkle of Sumac for a tangy finish.