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+ servings

Pide Turkish (Kiymali Pide)

Turkish flatbread filled with minced meat and vegetables.
5 from 1 vote
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


For the Pide Dough

  • 400 g strong flour
  • ½ teaspoon fast action dry yeast (3 grams)
  • 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)
  • 2 Turkish green peppers (or 1 green bell pepper) (roughly chopped)
  • 1 red 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 140 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.


Calories: 547kcalCarbohydrates: 88gProtein: 27gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 1090mgPotassium: 759mgFiber: 6gSugar: 7gVitamin A: 1653IUVitamin C: 97mgCalcium: 49mgIron: 7mg
Keyword Baking, Dinner, Mediterrenean Cuisine, Traditional Turkish Recipes
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