Authentic Turkish Pide Recipe: A Step-by-Step Guide

Ingredients

  • 500 grams of all-purpose flour
  • 1 teaspoon of sugar
  • 2 teaspoons of salt
  • 1 packet of dry yeast (approximately 7 grams)
  • 1 cup of warm water
  • 1/4 cup of olive oil
  • 1 egg for the dough, 1 egg for glazing
  • 300 grams of ground beef
  • 2 medium onions, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 medium tomatoes, finely chopped
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of cayenne pepper (optional)
  • 1/2 teaspoon of paprika
  • 2 tablespoons of chopped fresh parsley
  • 200 grams of grated mozzarella cheese
  • 200 grams of feta cheese, crumbled

Steps and instructions

  1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
  2. Make a well in the center and add the warm water, olive oil, and one egg.
  3. Mix the ingredients together until a dough forms, then knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
  4. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for about 2 hours, or until it has doubled in size.
  5. While the dough is rising, prepare the filling. In a large skillet, cook the ground beef, onions, and bell pepper over medium heat until the beef is browned and the vegetables are soft.
  6. Add the tomatoes, black pepper, cayenne pepper, paprika, and parsley to the skillet and cook for another 5 minutes. Remove the skillet from heat and allow the mixture to cool.
  7. Preheat your oven to 180C (356F) and line a baking sheet with parchment paper.
  8. Once the dough has risen, divide it into 4 equal parts. Roll each part into a rectangular shape about 1/2 inch thick.
  9. Spread the beef mixture evenly over each piece of dough, leaving a border around the edges. Sprinkle the mozzarella and feta cheese over the beef.
  10. Fold the edges of the dough over the filling to form a boat shape, pinching the ends together to seal them.
  11. Beat the remaining egg and brush it over the edges of the dough.
  12. Bake the pides in the preheated oven for about 20 minutes, or until the crust is golden and the cheese is melted.
  13. Allow the pides to cool for a few minutes before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Skillet - A large pan for cooking the ground beef and vegetables.
  • Baking Sheet - A flat sheet used for baking the pides in the oven.
  • Parchment Paper - Paper used to line the baking sheet and prevent sticking.
  • Rolling Pin - A cylindrical tool used to roll out the dough.
  • Knife - A sharp blade for chopping onions, bell pepper, and tomatoes.
  • Brush - A utensil used to brush the beaten egg over the edges of the dough.
  • Measuring Cups and Spoons - Tools to accurately measure the ingredients.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground beef with ground lamb or chicken for a different flavor.
  • Add diced vegetables such as mushrooms, zucchini, or eggplant to the filling.
  • Try different types of cheese like cheddar, gouda, or goat cheese.
  • For a vegetarian option, substitute the meat with sautéed spinach or mushrooms.
  • Add spices like oregano, thyme, or sumac to the filling for extra flavor.
  • Make a gluten-free version by using a gluten-free flour blend.
  • Experiment with different toppings such as olives, sun-dried tomatoes, or roasted red peppers.
  • For a spicier kick, add sliced jalapenos or crushed red pepper flakes to the filling.
  • Make mini pides by dividing the dough into smaller portions and adjusting the baking time accordingly.

Recipe overview

Welcome to our pide recipe! Pide, often referred to as 'Turkish Pizza', is a beloved dish from Turkey that features a succulent blend of ground beef, spices, and cheese baked onto a beautiful boat-shaped bread. This recipe is quite straightforward and perfect for those who love to experiment with different types of pizzas. The process involves making a simple yeast dough, preparing a savory filling while the dough rises, and then assembling and baking the pides. The result is a mouth-watering dish with a crispy crust and a melty, flavorful filling. It's an excellent main course for dinner and a crowd-pleaser at social gatherings. Enjoy the process of making this Turkish delight, and even more, enjoy the taste!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture and slightly different taste.
  2. Can I use instant yeast instead of dry yeast?
    Yes, you can use instant yeast instead of dry yeast. However, you may need to adjust the amount used, as instant yeast tends to be more potent. Follow the package instructions for conversion.
  3. Can I use a different type of cheese for the filling?
    Certainly! While mozzarella and feta cheese are commonly used, you can experiment with other cheeses like cheddar, Swiss, or even a combination of different cheeses.
  4. Can I make the dough ahead of time?
    Yes, you can prepare the dough in advance. After kneading, place it in an airtight container and refrigerate for up to 24 hours. Just make sure to bring it to room temperature and allow it to rise before proceeding with the recipe.
  5. Can I freeze the pides?
    Yes, you can freeze the pides. Once they are baked and cooled, wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and warm in the oven.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining the dough ingredients.
  • Skillet - A large pan for cooking the ground beef and vegetables.
  • Baking sheet - A flat sheet used for baking the pides in the oven.
  • Parchment paper - Used to line the baking sheet and prevent sticking.
  • Rolling pin - A tool for rolling out the dough into a rectangular shape.
  • Brush - Used for brushing beaten egg over the edges of the pides.

Origin stories

Pide, often dubbed as the Turkish pizza, has a rich history that is as colorful as its toppings. Originating from the ancient wood-fired ovens of Anatolia, pide has been a staple in Turkish cuisine for centuries. Traditionally, it was the food of the poor, a simple and satisfying meal made from whatever ingredients were at hand. But over time, it evolved into a beloved dish enjoyed by all classes, from the sultans in their palaces to the humble villagers in their modest huts. The fillings vary widely from region to region, each offering a different, delicious take on this versatile dish. Some prefer a spicy lamb filling, while others opt for a simpler version with cheese and herbs, but one thing remains constant - the unforgettable taste of warm, freshly baked pide, a testament to the creativity and resilience of the Turkish people. So each time you take a bite of this delicious dish, remember, you're not just enjoying a meal, you're partaking in a time-honored tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.