Karadeniz Pidesi

Karadeniz Pidesi (or Kapali Bafra Pidesi) is a type of Turkish Pide made with a simple and delicious filling consisting of minced beef, onions, and spices.

This traditional staple Turkish dish is the perfect comfort food on a cold winter’s day as well as a hearty snack on a sunny summer’s day.

Jump to:

• What is Pide?
• What's the Difference Between Pide and Lahmacun?
• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Karadeniz Pidesi?
• Top Tip From the Chef
• Recipe FAQs
• Related Recipes
• Karadeniz Pidesi

A traditional pide is usually oval-shaped, like a boat, however, when shaping this regional Pide, you combine the two edges of the dough over the filling so that is completely covered.

Hence this famous snack/street food is also known as Kapali Bafra Pide, meaning closed pide from Bafra. 

What is Pide?

Pide is a traditional Turkish dish that comes from the Black Sea (Karadeniz) coast of Turkey.

It is similar to Italian pizza (hence is called Turkish Pizza in Western countries) or Middle Eastern flatbreads.

It is made with a very simple crust base filled with various fillings such as meat, vegetables, or/and cheese.

Pide is usually formed into an oblong that is often rolled on the sides so it looks a bit like a boat in shape.

Some of the most popular Pide types are Pide Turkish (Kiymali Pide), Sucuklu Pide (Turkish Bread with Spicy Sausage), and Cheese Pide with Mushrooms.

What's the Difference Between Pide and Lahmacun?

Pide is made with a very simple crust base filled with various fillings such as meat, vegetables, or/and cheese.

It is usually formed into an oblong that is often rolled on the sides so it looks a bit like a boat in shape.

Pide is usually sliced before serving.

Lahmacun is a round and very thin flatbread stuffed with minced meat, sprinkled with lemon juice, topped with salad, and rolled up like a wrap.

Although they are quite different, both are considered fast food and they both are very popular.

Why This Recipe Works?

• You can enjoy your version of this famous Turkish street food at home and adjust it to your taste.

• The leftovers of Karadeniz Pidesi are great as packed lunch, alternatively, you can freeze them for up to 3 months.

• If you’re not in Turkey and are craving a pide, you can easily make your own at home with a handful of fridge/pantry ingredients. Homemade always tastes better!

• This Kapali Bafra Pide is such a crowd-pleaser, even with the kids.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Strong white flour - It is also known as strong bread flour. It is made from hard wheat varieties and contains more gluten than other types of flour. It gives some elasticity to the dough which makes it easier to roll out.

• Yeast - Use fast-action dried yeast or fresh yeast if you prefer. You need to double the amount if using fresh yeast.

• Minced beef - I prefer beef but you can also use lamb or a mixture of both. Try and use mince with a minimum of 15-20% fat for extra flavor. Mince with a high-fat ratio releases enough fat to saute the onions when you brown them, therefore, you don't need to add any olive oil!

• Onions - They add umami flavor and sweetness to the mince filling.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes and bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

• Spices - Adjust the amount to your taste. Skip the chili flakes if you don't want the heat.

How to Make Karadeniz Pidesi?

The idea of making homemade pide might be daunting for you.

You don't need to be an expert baker to make this amazing Turkish flatbread.

If you know the basics of baking such as kneading and rolling out dough, this recipe is perfect for you!

However, you need to follow a few simple steps to achieve the best results:

Prepare the Dough

Sift the flour in a bowl then add the yeast and warm water.

Mix until combined and then add the salt to the bowl.

Gently mix with your fingers to form a dough, it will be sticky at that stage.

Transfer the dough to a lightly floured surface and then knead it for 4-5 minutes or until it doesn't stick to your hands anymore.

You can use a bit of extra flour if needed but not too much.

It should feel soft and elastic at that stage.

Turn the dough into a ball and then return it to the bowl.

Cover with a cling film or clean kitchen cloth and then let it rise for an hour or until it doubles the size.

Prepare the Mince Filling

Put a heavy-based pan on medium heat and brown the mince until it releases its fat.

Depending on the fat ratio of your mince, you might have some fat enough to sauté the onions.

If not, add the olive oil to the pan and then sauté the onions until soft and translucent. 

Add salt, freshly ground black pepper, and flaked chili, remove from the heat, and then let it cool down until the dough is ready.

Shape the Pide

Preheat the oven to 220° C - 430° F (fan oven).

Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface.

Cover them with cling film or a damp kitchen cloth and then let them rest for another 10 minutes.

Roll out one of the dough balls into a long oval shape of 15 cm x 40 cm (about 6”x15”) in size and ½ cm (0.2”) in thickness.

Spread ¼ of the mince filling evenly over the dough, leaving a 1 ½ cm border at the edges. 

Fold the two edges of the dough over the filling so that is completely covered, and gently pinch the dough to seal. 

Repeat the same for the remaining 3 dough balls. 

Line 2 large baking trays with baking paper and then gently transfer 2 pides on each tray. 

When the oven is hot enough, place the trays in the oven and then cook them for 15 minutes or until the pastry is lightly browned. 

Take them out of the oven and then generously brush the dough with butter.

Slice and serve when still hot.

Top Tip From the Chef

Just like with Arayes (Meat Stuffed Pita), you can take this delicious Pide bread to an extra level by adding some cheese on top of the mince filling.

Simply grate any type of hard cheese you like such as Kasar cheese, cheddar, or mozzarella, and add it to your mince filling before folding the edges of the dough.

Recipe FAQs

Related Recipes

For more delicious Turkish Flatbread Recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this scrumptious Karadeniz Pidesi as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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