How to make Turkish Pide – Pide is a boat shaped flat bread filled with ground meat and is a popular Turkish Street Food. It is often referred to as a Turkish Pizza.
How to make Turkish Pide
Turkish Cuisine is one of my favourites cuisines and Pide is one of my favourite lunches. It can be made with a variety of toppings but is most commonly seen with Ground Beef or Lamb, onions and red pepper. Also known as kuşbaşılı pide. It also has a slight kick to it so a hint of turkish pepper or chilli flakes can be added too.
VARIATIONS
You can also add an egg and cheese or just cheese. Other toppings include Spinach and Cheese, Sucuk (Turkish Sausage) and a vegetarian version would include tomatoes, mushrooms or peppers.
How To Make Pide Dough
There are many many Pide recipes out there. My research was via 3 sources. Via Oklava, John Gregory Smith and Ozlems Turkish Table.
The variations were mainly between oven temperature and thickness of dough. From my research this is down to personal preference.
Authentic Turkish Pide Recipe
Combine Strong Bread Flour with Yeast and Sugar. Add Salt away from the yeast. If using Dry yeast bloom in part of the water by adding yeast to water and then setting aside for 10 minutes. Skip this step if using instant yeast.
Sprinkle in some sugar.
Drizzle in oil.
Add water SLOWLY. You may not need all of it. That caps lock is for me..because I may have got really distracted once and poured the whole lot in and then had to try to rescue it. You may not need all the water so it is best to take it slow.
Leave to rise for an hour. Meanwhile make the topping.
Heat oil and add onions.
Once golden brown, add peppers and cook for a couple of minutes.
Add tomatoes, puree, salt, sugar, pepper, turkish chilli or chilli flakes and minced lamb. Leave to cook on low for 15 minutes.
Shape the dough into a cylinder and divide into 4. Mine worked out at 90g each.
Add the topping to the middle of the dough and fold in the edges. Brush with egg wash and bake on high for 18 – 20 minutes.
If adding cheese, add it on top of the meat before baking. If using an egg, take out at 12 minutes, add the egg carefully and put back into the oven. Please try this version too because..OMG.
Pide size and shape
This dough recipe yields 4 pides. You can of course double the recipe or use the same amount of dough to make 2 larger pides.
I used the largest tray I had and worked according to that.
Once dough has proved, I placed it on a floured work surface and rolled it into a cylindrical shape. I then divided it into 4 pieces and then shaped each piece into a boat.
This is a sticky dough so I had to add flour to the rolling pin a couple of times and to the top of the dough before rolling. I also had to shape on the tray rather then my surface. The one I did on the surface got stuck! I learnt by the second time!
Tips and Tricks for Turkish Pide
Work Surface vs Tray – So initially I rolled directly onto my work surface. Don’t do this. I had to remove the topping and make that one all over again because it was well and truly glued down.
Line or lightly grease your tray and place your pide dough onto it before topping and folding in the edges. I like to give mine a little twist because I love that look. I then brush with an egg wash and bake on the highest setting for 18 – 20 minutes.
Blending the meat – Some people blend the minced meat until it is very fine. I prefer a more course texture.
Blending ingredients – Some blend all the filling ingredients together, minus the cheese and add it to the top of the pizza without any cooking. I prefer to cook the meat slightly beforehand. It won’t be dry if the meat has a good fat content.
Yeast – Make sure the yeast and salt don’t touch in the bowl prior to mixing. Add them at opposite ends of your mixer.
If using dry yeast, activate it first by adding it to slightly warmed water (the water for the recipe) and setting aside for 10 minutes. Then continue with the recipe. Check that the water isn’t too warm before using.
Proving overnight – If proving overnight, press cling film directly onto the dough to avoid a crust being formed.
Egg – If you would like to add an egg and I highly recommend you do, add it at 12 – 14 minutes and continue baking until it looks set.
How to store Pide
Before Baking: You can make the dough and keep it in the fridge over night if you are pressed for time. You can keep it longer (make a day before), as long as you remove it from the fridge every so often and punch the air out of it.
Counter top: Pide is best served immediately after baking. I wouldn’t recommend serving it longer then a day after.
Fridge: The baked Pide lasts in the fridge for up to 3 days.
Freezer: The frozen or baked Pide can be frozen for up to 1 month as long as it is well wrapped and in a sealed container that keeps out moisture. You can then bake in the oven at 150 C/gas Mark 2 for around 10 – 15 minutes before serving.
Other Turkish Recipes:
Turkish Cilbir – Poached Eggs in Yoghurt
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Pide
Pide is a boat shaped flat bread filled with ground meat and is a popular Turkish Street Food. It is often referred to as a Turkish Pizza.
Ingredients
Pide
- 300 g Strong Bread Flour
- 7 g Yeast I use Instant, see notes for Dry
- 2 tsp Salt
- 120 - 180 ml Water
- 1 tsp Caster Sugar
- 3 tbsp Light Olive Oil
Filling
- 2 tbsp Oil
- 1 Onion diced
- 1 small Red Pepper diced
- 200 g Plum Tomatoes Pureed
- 1 tbsp Tomato Puree
- 400 g Lamb Mince
- 1 tsp Turkish Red Pepper flakes or 1/2 tsp Chilli Flakes
- 1/2 tsp Dried Oregano
- Salt and Black Pepper
- 1/2 Lemon Juice only
- 200 g Grated Mozarella or Cheddar Optional (Quantity provided is for 4 Pide)
- 4 Eggs Optional
Egg Wash
- 1 Egg Whisked
Optional Butter Baste
- 2 tbs Butter melted
Instructions
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Add the flour, yeast, sugar and salt to a large bowl/bowl of a stand mixer. Keep the salt away from the yeast for now.
-
Drizzle in the oil and add the water slowly bit by bit until a dough is formed.
-
Knead in stand mixer for 7 minutes or by hand for 10 minutes.
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Place the dough into an oiled bowl and leave to rise in a slightly warm (not hot) place for 1 hour. Meanwhile make the filling.
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Add oil to a large pot and once hot, add the onions. Cook until golden brown - around 8 - 10 minutes. Then add the pepper. Cook for 2 minutes.
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Now add the tomato and tomato puree and cook covered on low for 10 - 15 minutes. Add a splash of water to ensure it doesn't stick.
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Now add the mince, red pepper flakes, oregano, salt and pepper and cook on low heat for around 10 minutes. Squeeze in the lemon juice and stir. Allow to cool.
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Preheat the dough to 230 °C/Gas Mark 8.
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Divide the dough into 4. Each portion was 90g each for me.
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Roll into a long oval shape on a floured surface or use your hands to stretch out onto a lined/lightly greased baking tray. Repeat with remainign 3. I used 2 trays for this.
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Add some of the filling to the centre of a Pide, leaving a 1 inch gap around the sides. Top with cheese if using.
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Fold over the sides and twist the ends if you like. Baste with eggs.
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Bake for 18 - 20 minutes or until golden.
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Brush with melted butter and serve hot.
Recipe Notes
Tips and Tricks
Work Surface vs Tray - So initially I rolled directly onto my work surface. Don't do this. I had to remove the topping and make that one all over again because it was well and truly glued down.
Line or lightly grease your tray and place your pide dough onto it before topping and folding in the edges. I like to give mine a little twist because I love that look. I then brush with an egg wash and bake on the highest setting for 18 - 20 minutes.
Blending the meat - Some people blend the minced meat until it is very fine. I prefer a more course texture.
Blending ingredients - Some blend all the filling ingredients together, minus the cheese and add it to the top of the pizza without any cooking. I prefer to cook the meat slightly beforehand. It won't be dry if the meat has a good fat content.
Yeast – Make sure the yeast and salt don’t touch in the bowl prior to mixing. Add them at opposite ends of your mixer.
If using dry yeast, activate it first by adding it to slightly warmed water (the water for the recipe) and setting aside for 10 minutes. Then continue with the recipe. Check that the water isn't too warm before using.
Proving overnight – If proving overnight, press cling film directly onto the dough to avoid a crust being formed.
Egg - If you would like to add an egg and I highly recommend you do, add it at 12 - 14 minutes and continue baking until it looks set.
Storing Pide
Before Baking: You can make the dough and keep it in the fridge over night if you are pressed for time. You can keep it longer (make a day before), as long as you remove it from the fridge every so often and punch the air out of it.
Counter top: Pide is best served immediately after baking. I wouldn't recommend serving it longer then a day after.
Fridge: The baked Pide lasts in the fridge for up to 3 days.
Freezer: The frozen or baked Pide can be frozen for up to 1 month as long as it is well wrapped and in a sealed container that keeps out moisture. You can then bake in the oven at 150 C/gas Mark 2 for around 10 – 15 minutes before serving.
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