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.
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:
- Mix the yeast, sugar and warm water together. Set aside for 10-15 minutes to allow the yeast to activate.
- 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.
- Transfer the dough to a lightly floured countertop, and knead for 5-6 minutes to form a ball.
- 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).
- Return the fermented dough to the floured countertop, knead into a cylindrical shape, and divide into equal parts (6-8 pieces).
- 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:
- Preheat your oven to 425 degrees F.
- 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).
- Pinch the top and bottom ends of the pide dough, and fold in the sides so as to sandwich the meat.
- 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.
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
Keywords: Turkish pide with beef, turkish pide with ground beef, turkish pide with meat, Kıymalı Pide, pide recipe