Pide Turkish 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 these delicious Turkish bread at home without needing a wood oven!
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.
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
- 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 and adds an umami flavour to the dishes as well as a bright red colour.
- 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 my video, 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 on 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 up.
- 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.
- 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 15 cm x 35 cm (about 6”x13”) size and ½ cm (0.2”) thickness.
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.
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.
For other great Turkish flatbread recipes why not try:
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.
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 favorite fillings to customize it.
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 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)
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
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 preparing the mince filling while the dough is rising.
Preparing the Mince Filling
- Place the 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. We need finely chopped vegetables not puréed. You can also chop by hand buy it would take much longer.
- Place the minced meat into a bowl and 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, 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 slightly browned.
- When the pides are cooked, generously brush the crust with butter and slice before serving.
- 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
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