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    Home » Lunch

    16th July 2020 Dinner

    Home » Lunch

    Turkish Pide with Minced Meat - Turkish Pizza

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    Turkish Pide with Minced Meat - Turkish Pizza  - Pide is a ellipse (oval with pointed ends - canoe shape) shaped Turkish Pizza that is topped with ground meat and vegetables.  It is a popular Turkish Street Food that is loved by everyone!

    Sliced Pide on baking paper

    Turkish Pide with Minced Meat - Turkish Pizza

    Pide is a popular Turkish Street Food that is often referred to as a Turkish Pizza.

    It is traditionally cooked in a stone oven but sadly I don’t have one of those so I stick to my standard oven!

    In some areas in Turkey, the locals make their own fillings and then take them to a local bakery who will then add it to a pide dough and bake it.

    Similar to Lahmacun, this is a popular Turkish flatbread.

    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 (Kiymale), onions and red pepper. 

    Many of the toppings have a slight kick to them so I like to add a hint of Turkish pepper (Aleppo pepper) or chilli flakes.

    What does Pide mean?

    Pide means Turkish flatbread.

    The flatbread cooked with various toppings makes Turkish pizza.

    What is Turkish Pide made of?

    Turkish Pide is made with a flatbread/pizza dough can include a variety of toppings such as ground lamb, beef, red peppers, tomatoes, onions. 

    What is the difference between Pizza and Pide?

    The most obvious difference in the shape.

    It is also traditionally basted with melted butter when it comes out of the oven.

    How do you eat Turkish Pide?

    You can eat Turkish Pide as it is whilst it is warm and you can also dip it into a poached/fried egg (if baked with an egg on top) or with a dip.

    3 Pide on baking paper and one cut into pieces on plate

    Ingredients in Turkish Pide with Minced Meat - Turkish Pizza 

    The ingredients in this recipe are pretty straight forward and can be swapped out for similar alternatives if need be:

    Yeast

    My preference is always to use Instant yeast but you can also use dry active Yeast. The recipe also works with standard active/dry yeast. 

    Flour

    You can use Plain Flour or Strong Bread Flour. I always thought that you shouldn’t use Plain Flour when making dough but I’ve since found that it is ok to replace one with the other.

    Although Strong Bread Flour is preferable because it produces a chewier fluffy dough, the differences are very minimal. Plain Flour produces a more crisp dough. 

    Oil

    This makes the dough more pliable and helps to stretch it without making any holes. Oil also adds flavour.

    In this case, a good Olive Oil adds a lovely overall flavour to the dough but you can also use a flavourless oil if you prefer.

    Salt

    Helps with the gluten structure of the dough. It also helps to regulate the Yeast. It should always be added on the opposite side to the Yeast because it can kill the Yeast if it is added on top of it.

    Sugar

    Helps to balance the flavour but also helps to bloom the Yeast. It helps to brown the dough too. It also helps to create a fine crumb and makes the dough softer.

    Warm water

    This needs to be warm enough to dissolve the years and and help to make it active. It also makes the proofing process quicker.

    Ingredients in Pide Filling/Topping 

    Tomatoes - Use fresh or tinned tomatoes.

    Tomato Paste - You can use a flavoured puree or Turkish red pepper paste.

    Peppers - Red or Yellow work best.

    Onion - White or Red.

    Garlic - You can use Garlic Powder or Granules instead.

    Parsley - Just the leaves or use dry Parsley.

    Lemon Juice - This really perks the flavours up.

    Aleppo Pepper - Also known as Pul Biber.

    Salt and Pepper

    How to make Turkish Pide/Kiymale Pide

    How to make Pide Dough

    There are 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. 

    Here I will walk you through exactly how I make the dough and topping for this recipe:

    Authentic Turkish Pide Base Recipe

    Step 1 - Bloom Yeast 

    If using Dry Yeast, bloom the Yeast by adding the yeast to 50 ml of warm water and sugar. Mix and then set aside for 10 minutes. It will begin to foam. 

    Note - If using Instant Yeast, you can skip this step and use the instructions for instant yeast. 

    Place the flour and salt in a bowl. Stir in the Yeast mixture. 

    Drizzle in Oil.

    Then mix in olive oil and remaining warm water. 

    Stir together with a wooden spoon. 

    Then skip to kneading.

    If using Instant Yeast

    Combine Strong Bread Flour with Yeast and Sugar. Add Salt on the opposite end of the bowl.  

    Flour in a bowl

    Yeast added to flour bowl

    Salt and sugar added to flour bowl

    Sprinkle in some sugar.

    Drizzle in oil.

    Oil added to flour bowl

    Add water slowly. You may not need all of it. 

    Water added to bowl of flour

    Step 2 - Kneading Stage

    Knead by hand or in a stand mixer for 7 - 10 minutes. This amount of time is needed for the gluten to develop.

    Dough mixed in bowl

    The Window Pane Test

    Stretch a portion of the dough and if it stretches without breaking and you can see through it slightly, the dough is ready.

    Step 3 - Shape and Prove

    Shape into a ball.

    Leave to rest in a warm place in an oiled bowl for 1 - 1.5 hours. Cover the bowl with lightly oiled cling film/a spacious bag or a damp towel. It will double in volume.

    Risen dough in bowl

    Step 4 - Punch Down

    Punch the dough down and place on a floured surface.

    Punched down dough in bowl

    Step 5 - Shape and Prove Again

    Shape the dough into a cylinder and divide into 4. Mine worked out at 90g each.

    Dough balls on tray

    Cover lightly with a towel on a lined tray. Leave to rise for 20 minutes.

    Once the dough has proved, place it on a floured work surface (or add Semolina - a tip via the late Luis Troyano) and use a rolling pin to create a oval shape. 

    Step 6 - How to make the topping

    Add tomatoes, chilli, parsley, garlic, onion, peppers, tomato puree, cumin, Lemon juice, Aleppo pepper, salt and pepper to a blender. Blend till pureed.

    Peppers added to blender

    Cumin seeds added to blender

    Remaining ingredients added to blender

    Blended ingredients in blender

    Add the meat, blend again till coarsely blended.

    Meat added to blender

    Step 7 - Add topping to Dough and Assemble 

    Add the topping to the middle of the dough.

    Pide dough on tray

    Meat mixture in middle of pide dough

    Fold the sides in and pinch the ends together.

    Pide with folded in sides on lined tray

    Sprinkle over cheese if using.

    Cheese added on top of pide

    Optional - Brush with Egg or Milk.

    Step 8 - Bake

    Bake for 18 minutes at 220 C, GM 9. 

    Optional - Baste with melted butter before serving.

    Pide with cheese on baking paper

    Sliced Pide on baking paper

    Pide on baking paper

    Pide with egg on baking paper

    FAQs, Tips and Tricks

    How to make Pide with Egg

    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.

    Can I double the recipe for Pide?

    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. 

    How to pronounce Pide?

    Pide is pronounced pee-day.

    What is the best Cheese to use for Pide?

    Turkish kasar is traditionally used on top of Pide. You can also use Mozarella or Cheddar like I do.

    You can also use Tulum or Feta.

    What goes in a Pide filling?

    The most well known and popular toppings include:

    Spinach and Turkish Cheese (Tulum)

    Turkish cheese (Kesar) and pastrami

    Turkish cheese (Kesar) and Turkish spicy sauage (sucuk).

    Sometimes Pide is topped with an egg (my fave version)!

    Is a double rise necessary for Pide?

    No it isn’t but in my experience, it produces a fluffier dough, with a chewy and thicker crust.

    What is the difference between Pide and Lahmachun?

    A Lachmachun is a thinner round pizza that can be rolled up before being eaten.

    Should the filling be cooked before adding to the Pide?

    NOTE - When I first shared this recipe, I cooked the filling first before adding it to the pizza. I have since done some research which suggests that this isn't how it is always made. So I tried it without cooking the topping first and it tastes so much better then the original one!

    As the meat is blended so fine, it does not need to be cooked beforehand.

    You will need to make sure that you remove most of the water from the meat (strain over a colander) before adding to the pide.

    tips and tricks for making turkish pide

    Proving overnight

    This dough can be proved overnight in the fridge. If proving overnight, press cling film directly onto the dough to avoid a crust being formed. 

    Work Surface vs Tray 

    Make and assemble the pide on a lined tray. Lightly dust both the work surface and tray with semolina to stop the dough from sticking.

    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 and setting aside for 10 minutes. Then continue with the recipe. If you are unsure what type of dry yeast you have, I would suggest blooming it in water before using just in case that step is needed.

    Lamb Mince

    You can use Beef or even Chicken Mince instead. Just make sure it has a good percentage of fat so that it doesn’t dry out.

    Water

    The water should be warm but not boiling and it should don’t be cold. The yeast will not activate in cold water. Luke warm is the perfect temperature.

    How to store Turkish 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 (up to 2 days before), as long as you remove it from the fridge every so often and punch the air out of it. 

    Take the dough out from the fridge at least 1 hour prior to making the pide. Let the dough come to room temperature. Then stretch, shape, top with your favorite toppings and bake your pizza.

    How to store Pide in the Fridge

    The baked Pide lasts in the fridge for up to 3 days.

    How to store Pide in the Freezer

     The frozen or baked Pide can be frozen for up to 3 month as long as it is well wrapped and in a sealed container that keeps out moisture.

    How to reheat

    You can then bake in the oven at 150 C/gas Mark 2 for around 10 – 15 minutes before serving.

    Other Turkish Recipes:

    Simit

    Menemen with Feta – Turkish Scrambled Eggs

    Revani

    Turkish Cilbir – Poached Eggs in Yoghurt

    Manti Recipe

    **if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. thankyou!

    Pide on baking paper
    4.84 from 6 votes
    Print

    Turkish Pide with Minced Meat - Turkish Pizza

    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.

    Course Lunch
    Cuisine Turkish
    Keyword Pide, Pide with minced lamb, Turkish Pide, Turkish Pizza, Turkish Street Food
    Cook Time 20 minutes
    Proving 1 hour 20 minutes
    Total Time 1 hour 40 minutes
    Servings 4
    Calories 811 kcal
    Author Safira

    Ingredients

    Pide

    • 300 - 350 ml Water Lukewarm, add slowly as you may not need it all
    • 7 g Yeast I use Instant, see notes for Dry
    • 500 g Strong Bread Flour or Plain Flour
    • 1 tsp Salt
    • 1 tsp Sugar
    • 2 tbsp Light Olive Oil

    Filling

    • 1 tbsp Oil
    • 2 Plum Tomatoes chopped
    • 1 Green Chilli chopped, optional
    • Handful Parsley
    • ½ Onion sliced
    • ½ Red Pepper sliced
    • ½ Green Pepper
    • 2 tbsp Tomato Puree
    • 3 cloves Garlic
    • 1/2 tsp Cumin Seeds
    • 1 Lemon Juice only
    • 1 tbsp Turkish Red Pepper flakes Aleppo Chilli
    • Salt and Black Pepper
    • 400 g Lamb Mince
    • 200 g Kesar, Mozarella or Cheddar Grated, Optional (Quantity provided is for 4 Pide)
    • 4 Eggs Optional

    Egg Wash

    • 1 Egg Whisked

    Optional Butter Baste

    • 2 tbs Butter melted

    Instructions

    If using Dry Yeast

    1. If using Dry Yeast, bloom the Yeast by adding the yeast to 50 ml of warm water and sugar. Mix and then set aside for 10 minutes. It will begin to foam. Place the flour and salt in a bowl. Stir in the Yeast mixture.  Drizzle in Oil. Then stir in olive oil and slowly add the remaining warm water. You may not need it all. Stir together with a wooden spoon. Then skip to kneading.

    If using Instant Yeast

    1. Combine Strong Bread Flour with Yeast and Sugar. Add Salt on the opposite end of the bowl. Sprinkle in sugar. Drizzle in oil. Add water slowly. You may not need all of it. 

    Kneading

    1. Knead by hand or in a stand mixer for 7 - 10 minutes. This amount of time is needed for the gluten to develop. Stretch a portion of the dough and if it stretches without breaking and you can see through it slightly, the dough is ready.

    First Prove

    1. Shape into a ball. Leave to rest in a warm place in an oiled bowl for 1 - 1.5 hours. Cover the bowl with lightly oiled cling film/a spacious bag or a damp towel. It will double in volume.

    Second Prove

    1. Punch the dough down and place on a floured surface. Shape the dough into a cylinder and divide into 4. Mine worked out at 90g each. Cover lightly with a towel on a lined tray. Leave to rise for 20 minutes.

    Shape

    1. Once the dough has proved, place it on a floured work surface(or add Semolina) and roll each ball into an oval shape.

    Make Filling

    1. Preheat the dough to 230 °C/Gas Mark 8.

    2. Add oil, tomatoes, chilli, parsley, garlic, onion, peppers, tomato puree, garlic, cumin, Lemon juice, Aleppo pepper, salt and pepper to a blender. Blend till pureed.

    3. Add the meat, blend again till coarsely blended.

    Assemble

    1. Add the topping to the middle of the dough leaving a 3/4 inch space around the edges. Fold the sides in and pinch the ends together.

    2. Sprinkle over cheese if using.

    3. Optional - Brush with Egg.

    4. Bake for 18 minutes at 220 C, GM 9. 

      Optional - Baste with melted butter before serving

    Recipe Notes

    FAQs

    How to make Pide with Egg

    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.

    Can I double the recipe?

    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. 

    How to pronounce Pide?

    Pide is pronounced pee-day.

    What is the best Cheese to use for Pide?

    Turkish kasar is traditionally used on top of Pide. You can also use Mozarella or Cheddar like I do.

    You can also use Tulum or Feta.

    What goes in a Pide filling?

    The most well known and popular toppings include:

    Spinach and Turkish Cheese (Tulum)

    Turkish cheese (Kesar) and pastrami

    Turkish cheese (Kesar) and Turkish spicy sauage (sucuk).

    Sometimes Pide is topped with an egg (my fave version)!

    Is a double rise necessary?

    No it isn’t but In my experience, it produces are fluffier dough, with a chewy and thicker crust.

    What is the difference between Pide and Lahmachun?

    A Lachmachun is a thinner round pizza that can be rolled up before being eaten.

    Should the filling be cooked before adding to the Pide?

    NOTE - When I first shared this recipe, I cooked the filling first before adding it to the pizza. I have since done some research which suggests that this isn't how it is always made. So I tried it without cooking the topping first and it tastes so much better then the original one!

    As the meat is blended so fine, it does not need to be cooked beforehand.

    You will need to make sure that you remove most of the water from the meat (strain over a colander) before adding to the pide.

    tips and tricks for making turkish pide

    Proving overnight

    This dough can be proved overnight in the fridge. If proving overnight, press cling film directly onto the dough to avoid a crust being formed. 

    Work Surface vs Tray 

    Make and assemble the pide on a lined tray. Lightly dust both the work surface and tray with semolina to stop the dough from sticking.

    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 and setting aside for 10 minutes. Then continue with the recipe. If you are unsure what type of dry yeast you have, I would suggest blooming it in water before using just in case that step is needed.

    Lamb Mince

    You can use Beef or even Chicken Mince instead. Just make sure it has a good percentage of fat so that it doesn’t dry out.

    Water

    The water should be warm but not boiling and it should don’t be cold. The yeast will not activate in cold water. Luke warm is the perfect temperature.

    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 (up to 2 days before), as long as you remove it from the fridge every so often and punch the air out of it. 

    Take the dough out from the fridge at least 1 hour prior to making the pide. Let the dough come to room temperature. Then stretch, shape, top with your favorite toppings and bake your pide.

    How to store Pide in the Fridge

    The baked Pide lasts in the fridge for up to 3 days.

    How to store Pide in the Freezer

     The frozen or baked Pide can be frozen for up to 3 month as long as it is well wrapped and in a sealed container that keeps out moisture.

    How to reheat

    You can then bake in the oven at 150 C/gas Mark 2 for around 10 – 15 minutes before serving.

    Nutrition Facts
    Turkish Pide with Minced Meat - Turkish Pizza
    Amount Per Serving
    Calories 811 Calories from Fat 423
    % Daily Value*
    Fat 47g72%
    Saturated Fat 14g88%
    Cholesterol 237mg79%
    Sodium 1296mg56%
    Potassium 608mg17%
    Carbohydrates 64g21%
    Fiber 4g17%
    Sugar 5g6%
    Protein 33g66%
    Vitamin A 1254IU25%
    Vitamin C 40mg48%
    Calcium 67mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Shevali P says

      December 05, 2022 at 1:56 pm

      5 stars
      Loved these. They tasted better then the ones we get from our local turkish restuarant.

      Reply
      • Safira says

        December 05, 2022 at 2:04 pm

        So glad you liked them! Thankyou

        Reply
    2. Mariam says

      December 06, 2022 at 12:04 pm

      5 stars
      My favourite recipe for Pide. I made a chicken version too. 😍

      Reply
      • Safira says

        December 06, 2022 at 12:17 pm

        Thankyou for trying it. Glad you liked it! Would love to know more about that chicken version. Sounds yum!

        Reply

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