Turkish Pide is a traditional flatbread that resembles pizza but is distinctly Turkish in its flavor and preparation. It’s often referred to as a “Turkish pizza” due to its boat-like shape and variety of toppings. This recipe features a savory filling of seasoned ground meat, onions, olives, cilantro, and a generous layer of melted cheese. The dough is soft yet crispy on the outside, making it the perfect vessel for this flavorful filling.
Pide is a great dish for any occasion, whether it’s a quick weeknight dinner or a special gathering. You can enjoy it on its own or pair it with a fresh salad or yogurt dip for a complete meal. This recipe walks you through how to make the dough from scratch, prepare the filling, and assemble the pide for baking.
Full Recipe:
Ingredients
For the Dough:
- Water – 160 g
- Sugar – 10 g
- Fresh yeast – 18 g (or dry yeast – 6 g)
- All-purpose flour – 280 g
- Salt – 8 g
- Butter – 15 g
For the Meat Filling:
- Ground meat (beef or lamb) – 300 g
- Onion – 1 medium, finely chopped
- Olives – 10-15, sliced
- Fresh cilantro – a small bunch, finely chopped
- Salt – 1/3 teaspoon
- Spices to taste (e.g., paprika, cumin, black pepper)
- Cheese – 50 g per pide (mozzarella, cheddar, or any melting cheese)
For Brushing:
- Egg yolk – 1
- Milk – 1 teaspoon
- Sesame seeds – optional
Step-by-Step Instructions
1. Prepare the Dough:
- In a small bowl, dissolve the sugar and yeast in lukewarm water (about 35°C/95°F). Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- In a large mixing bowl, combine the flour and salt.
- Gradually add the yeast mixture to the flour and stir to form a dough.
- Add the butter and knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
2. Prepare the Meat Filling:
- While the dough is rising, prepare the meat filling.
- In a skillet, heat a small amount of oil over medium heat and add the chopped onions. Sauté until they become translucent, about 5 minutes.
- Add the ground meat to the skillet and cook, breaking it apart with a spatula, until it is browned and fully cooked, about 10 minutes.
- Stir in the sliced olives, chopped cilantro, salt, and spices. Cook for another 2 minutes to combine the flavors.
- Remove the skillet from heat and allow the filling to cool slightly.
3. Shape the Pide:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release the air and transfer it to a lightly floured surface.
- Divide the dough into 2-3 equal portions, depending on how large you want your pides to be.
- Roll each portion into an oval or boat-like shape, about 25 cm (10 inches) long and 10 cm (4 inches) wide.
- Fold the edges of the dough inward to create a raised border around the oval, pinching the ends to form the boat shape. This will help keep the filling inside the dough while baking.
4. Assemble the Pide:
- Spread the meat filling evenly inside the center of each pide, leaving the raised edges uncovered.
- Sprinkle the cheese on top of the filling.
- In a small bowl, whisk together the egg yolk and milk. Brush the edges of the dough with the egg wash to give them a golden-brown finish when baked.
- If desired, sprinkle sesame seeds over the brushed edges for added texture and flavor.
5. Bake the Pide:
- Transfer the pides to the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
- Once baked, remove the pides from the oven and let them cool slightly before serving.
Cooking Tips:
- Yeast Activation: Ensure that the water used to dissolve the yeast is warm, not hot, as too much heat can kill the yeast. If the yeast doesn’t froth after 10 minutes, it may be expired or the water may be too hot or cold.
- Dough Consistency: The dough should be soft but not too sticky. If it feels too wet, add a little more flour, one tablespoon at a time, until it becomes manageable.
- Cheese Selection: While mozzarella is a great option for this recipe due to its melting properties, feel free to experiment with other cheeses like feta or cheddar for added flavor.
- Spice It Up: Customize the filling by adding spices like cumin, paprika, or even a pinch of chili flakes for some heat.
- Rest the Dough: For a softer and fluffier texture, make sure to let the dough rest and rise until it doubles in size. This ensures that the yeast has time to work its magic.
Storage:
- Refrigeration: Leftover pides can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 5-10 minutes to retain their crispiness.
- Freezing: Pide can also be frozen for up to 1 month. To freeze, allow the pide to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. To reheat, thaw in the refrigerator overnight and reheat in the oven at 180°C (350°F) until warm.
Nutritional Facts (per serving):
- Calories: 350 kcal
- Fat: 18 g
- Carbohydrates: 35 g
- Protein: 18 g
- Fiber: 2 g
- Sodium: 500 mg
Please note that these values are approximate and can vary depending on portion sizes and the specific brands of ingredients used.
FAQs:
1. Can I make this pide dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.
2. What other fillings can I use for pide?
Pide is versatile, and you can experiment with various fillings. Popular alternatives include spinach and feta, mushrooms, or even just a simple cheese filling with herbs.
3. Can I use store-bought dough?
Yes, if you’re short on time, you can use store-bought pizza dough. Simply roll it out and follow the steps to shape and fill the pide.
4. Can I use dry yeast instead of fresh yeast?
Yes, this recipe calls for either fresh or dry yeast. If using dry yeast, 6 g (about 2 teaspoons) will work well.
5. How do I keep the dough soft after baking?
To keep the dough soft, cover the freshly baked pides with a clean kitchen towel for 5-10 minutes after removing them from the oven. This traps moisture and softens the crust slightly.
Conclusion:
Turkish Pide with Meat and Cheese is a delicious and versatile dish that can be enjoyed as a hearty meal or a snack. With a perfectly soft and golden dough, combined with a flavorful meat filling, this traditional recipe is both satisfying and easy to make. The crispy edges, melted cheese, and well-seasoned meat filling create a wonderful balance of flavors and textures.
This recipe allows for creativity in terms of fillings and spices, so feel free to customize it to your liking. Whether you’re serving it for a family dinner, casual get-together, or as part of a special spread, this pide is sure to impress.
Enjoy these delicious Turkish pides fresh from the oven with your favorite sides and sauces, and savor the taste of authentic Turkish cuisine right at home!