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Turkish pide with ground beef on a wooden platter.

Turkish Pide with Beef

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Often referred to as a ‘Turkish pizza’, this authentic Turkish pide with beef is a boat-shaped delight, consisting of flatbread with crispy edges, and a delicious ground beef topping.


Units Scale

For the pide:

  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 1/3 cups warm water (325 ml)
  • 4 1/3 cups all-purpose flour (520g)
  • 1 tablespoon olive oil

For the beef topping:

  • 550g ground beef
  • 1 large onion, grated
  • 1 1/2 cups tomato, grated
  • 1/4 cup parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper


Preparing the pide dough:

  1. Mix the yeast, sugar and warm water together. Set aside for 10-15 minutes to allow the yeast to activate.
  2. In a large bowl, add flour, and create a well in the centre. Pour the activated yeast into the well, and mix slowly to form the pide dough.
  3. Transfer the dough to a lightly floured countertop, and knead for 5-6 minutes to form a ball.
  4. Grease a large, clean bowl with ½ tablespoon olive oil. Add the kneaded dough to it, spread the remaining olive oil on the dough and cover with a clean cloth. Ferment in a warm part of your kitchen for 45-60 minutes (until it rises well).
  5. Return the fermented dough to the floured countertop, knead into a cylindrical shape, and divide into equal parts (6-8 pieces).
  6. Sprinkle some flour on your dough and roll it out into the long iconic boat-shape of a pide. Dust off excess flour.

Preparing the ground beef filling:

Mix the ground beef, onion, finely chopped parsley, grated tomato, salt and pepper together thoroughly.

Preparing the Turkish pide:

  1. Preheat your oven to 425 degrees F.
  2. Spread 3-4 tablespoons of the ground beef filing on to each flattened piece of dough. Use a spoon to spread the mixture, and ensure that the edges of the dough are untouched, and have enough room to be folded over (about an inch).
  3. Pinch the top and bottom ends of the pide dough, and fold in the sides so as to sandwich the meat.
  4. Bake, on a tray, for 7-8 minutes on the bottom shelf of the oven, followed by and 3-4 minutes on the top shelf. Remove from the oven, and spread butter along the edges of the pide. Change someone’s life.


  • If you find that your tomatoes aren’t very juicy enough, you can add 1/4 cup of water (40-50ml). You want there to be a good amount of moisture in the mix.
  • When spreading your beef mixture on to the pide, make sure not to create a very thick filling. A thin layer will ensure that your meat cooks through. And when it doubt, use a meat thermometer to check that your beef has been cooked through.
  • Prep Time: 45 minutes
  • Fermentation Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Turkish
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