📝 About This Recipe
Often referred to as 'Turkish Pizza,' Pide is a beloved street food staple from the Anatolian heartland, known for its iconic boat-like shape and crispy, chewy crust. This version features a succulent filling of spiced ground lamb, aromatic vegetables, and a finishing touch of melted cheese and a runny egg. It’s a magnificent harmony of textures and flavors that brings the vibrant spirit of a Turkish bazaar right into your kitchen.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Active dry yeast
- 1 cup Warm water (around 110°F/45°C)
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
The Meat Filling
- 1 pound Ground lamb (can substitute with ground beef)
- 1 large Yellow onion (very finely diced)
- 1 medium Red bell pepper (finely chopped)
- 1 tablespoon Tomato paste
- 3 cloves Garlic (minced)
- 1/2 cup Fresh parsley (finely chopped)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Red pepper flakes (Aleppo pepper is preferred for authenticity)
Toppings & Finishing
- 1/2 cup Feta cheese (crumbled)
- 1 cup Kashkaval or Mozzarella cheese (shredded)
- 1 large Egg (beaten for egg wash)
- 2 tablespoons Butter (melted, for brushing after baking)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
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3
Mix until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
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4
While the dough rises, prepare the filling. In a large skillet over medium heat, sauté the onions and red peppers in a drizzle of oil until softened, about 5-7 minutes.
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5
Add the minced garlic and tomato paste to the skillet, cooking for another minute until fragrant. Add the ground lamb, breaking it up with a spoon, and cook until browned.
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6
Stir in the cumin, paprika, red pepper flakes, salt, and pepper. Remove from heat and stir in the fresh parsley. Let the mixture cool slightly.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat up.
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8
Punch down the risen dough and divide it into 4 equal portions. Roll each portion into an oval shape, roughly 12 inches long and 6 inches wide.
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9
Transfer the dough ovals onto parchment-lined baking sheets. Spread a generous layer of the meat filling in the center of each oval, leaving a 1-inch border around the edges.
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10
Sprinkle the shredded cheese and crumbled feta over the meat filling.
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11
Fold the edges of the dough over the filling to create the 'boat' shape, pinching the ends tightly to form points at the top and bottom.
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12
Brush the exposed dough edges with the beaten egg wash for a glossy, golden finish.
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13
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbling. For an extra treat, crack an egg into the center of each pide during the last 5 minutes of baking.
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14
Immediately upon removing from the oven, brush the crust with melted butter. Let rest for 5 minutes, then slice into strips and serve warm.
💡 Chef's Tips
For an extra crispy bottom, use a preheated pizza stone or an inverted baking sheet. Don't overwork the dough after the first rise; handle it gently to maintain the airy bubbles. If the meat filling seems too dry, add 2 tablespoons of water or beef broth to keep it juicy during baking. Substitute Aleppo pepper with a mix of paprika and a pinch of cayenne if you can't find the authentic spice. Make sure your filling is not piping hot when you put it on the dough, or it may make the bottom soggy.
🍽️ Serving Suggestions
Serve with a side of refreshing Shepherd’s Salad (Coban Salatasi) with cucumbers and tomatoes. Pair with a cold glass of Ayran, a traditional Turkish salted yogurt drink. Offer a side of garlic yogurt sauce or extra lemon wedges for squeezing over the meat. A few pickled hot peppers (Biberiye) on the side add a wonderful acidic crunch. Finish the meal with a cup of strong Turkish tea or coffee.