Here’s a classic recipe for Turkish Pide, the soft, boat-shaped flatbread often topped with meat, cheese, or vegetables:
Ingredients (for 4 pide)
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (7 g) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
For the Filling (Classic Minced Meat Pide):
- 250–300 g ground beef or lamb
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 1 small green pepper, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Salt and pepper, to taste
- Optional: chopped parsley
For Topping:
- 1 egg (for egg wash)
- Optional: shredded mozzarella or Turkish kasar cheese
Instructions
1. Prepare the Dough:
- In a bowl, mix yeast, sugar, and warm water. Let sit 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise 1–1.5 hours, until doubled in size.
2. Prepare the Filling:
- In a bowl, combine ground meat, onion, tomato, green pepper, tomato paste, paprika, salt, and pepper.
- Mix well. Add parsley if using.
3. Shape the Pide:
- Preheat oven to 220°C (425°F).
- Divide dough into 4 equal portions. Roll each into an oval or boat shape (~25 cm long).
- Place on a parchment-lined baking sheet.
- Spread the filling in the center, leaving a border (~2 cm) around the edges. Fold edges slightly over the filling.
4. Add Topping:
- Brush dough edges with beaten egg.
- Optional: sprinkle cheese over the filling.
5. Bake:
- Bake 15–20 minutes until crust is golden and meat is cooked through.
- Serve hot.
💡 Tips:
- For a vegetarian version, substitute meat with feta, spinach, or sautéed mushrooms.
- You can add a drizzle of garlic yogurt or a squeeze of lemon before serving for extra flavor.
If you want, I can also give a Cheese & Egg Pide version that’s popular in Turkish breakfasts—it’s creamy, rich, and slightly sweet.
Do you want me to do that?
