Name: Turkish Pide
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 400 g Bread flour (divided between dough and work surface as needed); 250 ml Water (lukewarm, about 38°C); 7 g Instant yeast (divided between dough and topping is not required); 8 g Salt (divided between dough and topping); 2 tbsp Olive oil (plus extra for the bowl); 350 g minced beef (preferably 15% fat); 1 piece Onion (finely chopped); 1 piece green bell pepper (finely chopped); 1 piece Tomato (seeded and finely chopped); 1 tbsp tomato paste (mixed with the topping); 1 tsp sweet paprika (mixed with the topping); 1/2 tsp Black pepper (freshly ground); 20 g parsley (finely chopped); 1 piece lemon (wedges for serving)

How to prepare

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

AI-generated image

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

AI-generated image

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.

Why this recipe works

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.