• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Salads
  • Recipe Index
  • About
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Salads
    • Recipe Index
    • About
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Cooking Gorgeous » Traditional Turkish Dishes

    Pide Turkish (Kiymali Pide)

    Published: Sep 7, 2021 · Modified: Apr 12, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Turkish Pide with mince (Kiymali pide) is an authentic Turkish flatbread topped with ground lamb or beef mixed with peppers, onions, and tomatoes. They are shaped in a long oval and traditionally cooked in a wood oven. The good news is that my pide recipe explains how to cook this delicious Turkish flatbread at home without needing a wood oven!

    pide Turkish Kiymali Pide served with tomatoes and parsley
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Pide Turkish (Kiymali Pide)?
    • Related Recipes
    • Top Tip From the Chef
    • Pide Turkish (Kiymali Pide)

    Pide a.k.a Turkish pizza comes with various toppings/fillings. The most popular one is the minced lamb or beef version which is called "Kiymali Pide" in Turkish. You can add some kashar cheese or an egg to give it a twist or just keep it simple.

    turkish pide fresh out of the oven
    Delicious Turkish Pide straight out of the oven.

    Why This Recipe Works?

    • You can easily make your homemade version of Kiymali Turkish Pide with step-by-step instructions, pictures and a short video tutorial.
    • You can freeze the leftovers for up to 3 months.
    • It's versatile, you can create your own version with different toppings such as cheese, vegetables, eggs or cured meat.

    Ingredients and Substitutes

    ingredients for pide Turkish Kiymali Pide
    • 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 alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
    • Minced beef or lamb - Use beef or lamb, or a mixture of both. Try and use fatty meat, with a minimum of 15-20% fat. Lamb mince is naturally fatty but if using beef, or a mixture, make sure your beef mince isn’t lean. If you only have lean beef, add a tablespoon of olive oil into your filling to help it to stick to the dough.
    • Tomatoes - Red & juicy summer tomatoes are always the best option. Remove the eye of the tomatoes and cut them in chunks before blitzing them.
    • Onions - Use a medium size brown, yellow or white onion. Peel and cut in chunks before blitzing it.
    • Turkish green peppers - They are one of the most popular peppers used in Turkish cuisine. They are usually mild but some of them can be quite hot. Always check the spiciness before using them and don't use any extra chilli or chilli flakes if you don't want overly hot Pides. You can replace them with bell pepper or Spanish Padron peppers. Simply wash them and cut them in chunks before blitzing.
    • Red chilli - Adjust the amount of chilli to your taste. If using Turkish peppers, check their spiciness before adding any more chillies to your topping. Wash and cut in chunks before blitzing. Remove the seeds and the white membrane for a milder taste.
    • Tomato paste - It is the staple of Turkish cooking. It adds an umami flavour to the dishes as well as a bright red colour. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
    • Parsley - Try and use fresh flatleaf parsley for the filling. Wash and finely chop the parsley leaves before adding them to the mixture. Don't blitz them in a food processor, use a sharp knife for best results.
    • Spices - Adjust the amount to your taste. Add chilli flakes if you don't use fresh chilli for a bit of heat.

    How to Make Pide Turkish (Kiymali Pide)?

    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! Simply watch the video, check out the step by step pictures, and follow a few basic tips:

    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.

    mix the ingredients for the dough in a bowl
    Pide dough before rising
    pide dough after rising

    Prepare the Mince Filling

    Place roughly chopped onions, tomatoes, peppers and chilli in a food processor. Gently and quickly blitz the vegetables using the pulse function of the food processor. Try and avoid turning them into a mash as we need finely chopped vegetables, not puréed. You can also chop by hand but it would take much longer.

    Place the minced meat into a bowl and then add finely chopped vegetables, tomato paste, chopped parsley, salt, chilli flakes (if using) and freshly ground black pepper. Combine all together using a spoon or a spatula and then keep it refrigerated until the dough has doubled up in size.

    lace the peppers, tomatoes and onions in a food processor
    gently blitz them and mix with mince, parsley and tomato paste
    filling for pide turkish kiymali pide

    Build the Pide

    Preheat the oven to 220°C (fan oven). Divide the dough into 4 equal pieces (approx 160 grams each) and then place them on a lightly floured surface. Cover 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 an oval shape of 15 cm x 35 cm (about 6”x13”) in size and ½ cm (0.2”) in thickness.

    divide the pide dough into
    roll one of the dough balls out

    Spread ¼ of the mince filling evenly over the dough, leaving a 1 ½ cm border at the edges. Fold the border over the filling and then pinch the top and bottom end together. Repeat the same for the remaining 3 dough balls.

    spread some of the filling on the dough
    top the pide pastry with mince filling

    Line 2 large baking trays with baking paper and then gently transfer 2 pides on each tray. You can use small individual trays if you don't have a large one as I did in the video. When the oven is hot enough, place the trays in the oven and then cook them for 20 minutes or until the filling is cooked and 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.

    slices of freshly baked Kiymali Pide

    Related Recipes

    For other great Turkish bread recipes why not try:

    • Homemade Turkish Lahmacun
    • Pide with Cheese and Mushrooms
    • Gozleme (Turkish Pancakes)
    • Homemade Pita Bread
    • Bazlama (Turkish Bread)
    • Simit (Turkish Sesame Bagel)
    • Sucuklu Pide (Turkish Bread with Spicy Sausage)
    • Turkish Pide Bread (Ramazan Pidesi)
    What is the difference between Pide and Lahmacun?

    Pide is an oval-shaped pastry with thick, crisp edges and could be done with different fillings. Lahmacun is a round-shaped pastry with no edge and could be only done with mince filling. You can roll the lahmacun like a wrap which makes it easier to eat while you have to slice the pide before eating. The pide dough contains yeast while the lahmacun dough doesn't contain yeast.

    What are the most popular Turkish pide toppings?

    The most popular topping for Turkish pide is the mince with peppers, onions, and tomatoes. The other topping options are :
    Kusbasili Pide (Lamb pide) - Finely diced lamb meat mixed with peppers, tomatoes, onions, and spices.
    Mantarli Pide (Mushroom Pide) - Sautéed mushrooms are usually topped with some melty cheese such as kashar cheese or mozzarella and optionally finished with an egg.
    Peynirli Pide (Cheese Pide) - Crumbled feta cheese usually mixed with halloumi or kashar cheese and optionally finished with an egg.
    Sucuklu Pide (Spicy Sausage Pide) - Thinly sliced spicy sausages and kashar cheese with or without an egg.
    Pastirmali Pide (Air-Dried Beef Pide) - Thinly sliced air-dried beef and kashar cheese with or without an egg.
    These are the most popular and traditional toppings but you can use your imagination and top your pide with your favourite fillings to customize it.

    What to Eat With Pide?

    Like my other homemade Turkish bread Gozleme (Turkish Pancakes), Pide is perfect to serve with a bowl of soup such as Turkish Lentil Soup or Red Pepper and Tomato Soup. But if you prefer a lighter meal, serve it with a nice bowl of salad such as Greek Cucumber Salad, Rocket and Parmesan Salad or Summer Chickpea Salad.

    Top Tip From the Chef

    If your dough is sticky, add a little flour to it. As you are kneading it, make sure to coat your hands and your work surface in a light dusting of flour. Add a few teaspoons of flour at a time to get rid of the stickiness.

    I hope you enjoy the process of making this homemade Turkish flatbread as much as you enjoy eating it!🙂

    Bon appétit! / Afiyet Olsun!

    Pide Turkish (Kiymali Pide)

    Ayla Clulee
    This delicious, simple, and traditional Turkish flatbread is a popular snack cooked in pide bakeries with roaring wood-burning ovens all over the country. 
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Resting time 1 hr 10 mins
    Total Time 2 hrs
    Course Main Course
    Cuisine Mediterranean, Turkish
    Servings 4 people
    Calories 547 kcal

    Equipment

    • 2 baking sheet
    • 1 sharp knife
    • 1 kitchen scale
    • 1 Rubber spatula
    • 1 Wood Rolling Pin

    Ingredients
     
     

    For the Pide Dough

    • 400 g strong flour
    • ½ teaspoon fast action dry yeast (3 grams)
    • ⅔ teaspoon salt (4 grams)
    • 250 ml tepid water

    For the Mince Filling

    • 300 g beef or lamb mince
    • 1 large onion (roughly chopped)
    • 1 large tomato (roughly chopped)
    • 3 Turkish green peppers (or 1 green bell pepper) (roughly chopped)
    • 1 red chilli (or ½ teaspoon chilli flakes) (roughly chopped)
    • 2 tablespoon tomato paste
    • ½ cup chopped parsley
    • 1 TSP salt
    • ½ TSP freshly ground black pepper
    • butter for brushing

    Instructions
     

    Preparing the Dough

    • Sift the flour in a bowl then add the yeast and warm water.
    • Mix together until combined 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 on a lightly floured surface and 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. It should feel soft and elastic at that stage.
    • Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size up.
    • Proceed to prepare the mince filling while the dough is rising.

    Preparing the Mince Filling

    • Place the onions, tomatoes, peppers, and chili in a food processor.
    • Gently and quickly blitz the vegetables using the pulse function of the food processor. Try and avoid turning them into a mash. We need finely chopped vegetables not puréed. You can also chop by hand but it would take much longer.
    • Place the minced meat into a bowl and add finely chopped vegetables, tomato paste, chopped parsley, salt, chili flakes (if using), and freshly ground black pepper.
    • Combine all together using a spoon or a spatula, keep refrigerated until the dough has doubled up in size.

    Making the Pide

    • Preheat the oven to 220°C (fan oven).
    • Divide the dough into 4 equal pieces (approx 160 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
    • Roll one of the dough balls into an oval shape 15 cm x 35 cm (about 6”x13”) size and ½ cm (0.2”) thickness.
    • Spread ¼ of the mince the filling evenly over the dough, leaving a 1 ½ cm border at the edges. Fold the border over the filling and pinch the top and bottom end together.
    • Repeat the same for the remaining 3 dough balls.
    • Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
    • When the oven is hot enough, place the trays in the oven and cook for 20 minutes or until the filling is cooked and the pastry is lightly browned.
    • When the pides are cooked, generously brush the crust with butter and slice before serving.

    Video

    Nutrition

    Calories: 547kcalCarbohydrates: 88gProtein: 27gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 1090mgPotassium: 759mgFiber: 6gSugar: 7gVitamin A: 1653IUVitamin C: 97mgCalcium: 49mgIron: 7mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    « Potato Boulangere
    Turkish Cookies (Elmali Kurabiye) »

    Reader Interactions

    Comments

    1. Matt

      September 10, 2021 at 5:47 am

      5 stars
      They look very tasty , definitely worth to try

      Reply
    2. Melissa

      March 25, 2022 at 3:20 pm

      5 stars
      They tasted great, and the leftovers made jealous my colleagues. Thanks for the recipe!

      Reply
    3. Brenda

      April 10, 2022 at 5:27 am

      5 stars
      They are beyond delicious! The dough is perfectly crispy and the filling is so good! Very different flavour but absolutely delicious!

      Reply
    4. Ainur

      April 11, 2022 at 5:20 am

      5 stars
      I would like to thank you so so much for this recipe! It tasted exactly how i remembered it and exactly how i wanted it to look and taste like!

      Reply
    5. Jon

      April 16, 2022 at 5:08 am

      5 stars
      I can’t believe how easy and fun this was to make. The video within the recipe also helped keep this fun and stress free.
      I will definitely be referring back to this recipe next time as well.

      Reply
    6. Melinda

      April 21, 2022 at 5:33 am

      5 stars
      I came across your recipe and decided to give it a try… the dough is absolutely the best!! Perfect texture and really good! Thank you

      Reply
    7. Daniel

      April 27, 2022 at 5:17 am

      5 stars
      I have made this recipe twice and it has come out really good both times. Thank you so much for the recipe.

      Reply
    8. Rebecca

      May 02, 2022 at 5:31 am

      5 stars
      Easy recipe, especially if you have made bread before. Tasted amazing with pumpkin soup.

      Reply
    9. Brenda

      June 05, 2022 at 5:28 am

      5 stars
      These are awesome. The whole family devoured them. Thanks for another amazing recipe. We also loved your gozleme.

      Reply
    10. Damiene

      June 11, 2022 at 4:38 am

      5 stars
      Thanks for the recipe it turned out great.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

    Salad Recipes

    • Baba Ganoush Without Tahini
    • Turkish Shepherd Salad (Coban Salatasi)
    • Kisir - Turkish Bulgur Salad
    • Ezme Salad (Acili Ezme)
    • Tabbouleh Recipe (Lebanese Tabouli Salad)
    • Piyaz (Turkish Bean Salad)

    Popular Recipes

    • Shish Tawook (Turkish Chicken Kebab)
    • Steak Pie
    • Beyti Kebab
    • Mushroom Rice (Mushroom Pilau)
    • Turkish Rolls (Sigara Boregi)
    • Saksuka (Turkish Vegetable Meze)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2021 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT