Zubereitung

Combine the lukewarm water, yeast, 350 g of the flour, 1 tablespoon of olive oil, and 5 g of the salt in a bowl. Mix until a shaggy dough forms, then knead for 6 to 8 minutes until smooth and elastic.

Oil the bowl, place the dough inside, and turn it once to coat. Cover and rest at room temperature for about 60 minutes, until visibly puffy and nearly doubled.

Heat the oven to 240°C with a heavy baking sheet or baking stone inside. Meanwhile, mix the minced beef, onion, green bell pepper, tomato, tomato paste, paprika, black pepper, remaining 3 g salt, and half of the parsley until evenly combined.

Divide the dough into four equal pieces. On a lightly floured surface, stretch each piece into an oval about 28 cm long and 12 cm wide, keeping the center slightly thicker than the edges.

Spread one-quarter of the meat mixture over each oval, leaving a 2 cm border. Fold the long edges inward over the filling and pinch the pointed ends firmly to form a boat shape.

Unbaked Turkish pide boats with minced beef topping

KI-generiertes Bild

Carefully transfer two pide at a time to the preheated sheet or stone. Bake for 12 to 15 minutes, rotating once, until the rims are deeply golden and the beef is cooked through to 74°C at the center.

Freshly baked Turkish pide with golden crust

KI-generiertes Bild

Brush the hot rims lightly with the remaining olive oil, scatter over the remaining parsley, and cut each pide into strips. Serve immediately with lemon wedges.

Warum dieses Rezept gelingt

A hot oven gives the yeast dough a crisp underside and chewy rim while the thin, finely chopped topping cooks quickly and stays juicy. Tomato paste adds depth, and lemon cuts through the richness.