Turkish Pide - Kiymali - Cooking Gorgeous

5 from 12 votes

Turkish Pide - Kiymali

This homemade Turkish pide recipe is made with soft bread dough and a savoury minced meat topping with peppers, onions, tomatoes, and parsley. Easy to make at home without a wood oven.

Prep Time30

Cook Time20

Resting time1 10

Total Time2

Course: Main Course

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Low Lactose

Servings: people

Calories: 637kcal

Author: Ayla Clulee

Ingredients

For the Pide Dough

3 ¼ cups bread flour (strong flour) (400 grams)
½ teaspoon fast action dry yeast (3 grams)
⅔ teaspoon salt (4 grams)
1 cup tepid water (250 ml)

For the Ground Meat Filling

10 ½ oz ground beef or lamb (300 grams)
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
1 tablespoon butter for brushing

US Customary - Metric

Instructions

Preparing the Dough

Combine the yeast and warm water in a bowl, then stir well. Let the yeast activate for 5-10 minutes until the mixture is foamy and bubbly.
Add the flour and salt. 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 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 meat filling while the dough is rising.

Preparing the Ground Meat 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 ground 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, and keep refrigerated until the dough has doubled up in size.

Making the Pide

Preheat the oven to 220° C - 430° F (fan oven).
Divide the dough into 4 equal pieces (approx 5 ½ oz/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 of 15 cm x 35 cm (about 6”x13”) in size and ½ cm (0.2”) in thickness.
Spread ¼ of the ground meat filling evenly over the dough, leaving a ½ inch (1 ½ cm) border at the edges.
Fold the long edges over the filling. Pinch the two ends together to make the classic boat shape. Repeat with the remaining dough and filling.
If the dough is difficult to move after shaping, roll it directly on the prepared baking tray and add the topping there.
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

Notes

Use bread flour or strong white flour for the best dough texture.
Do not add too much flour while kneading. A soft dough gives a better pide.
Use warm water, not hot water, when making the dough. Hot water kills the yeast, and cold water prevents the yeast from activating.
If your dough is sticky, add a little flour to it. As you knead it, make sure to coat your hands and your work surface with a light dusting of flour. Add a few teaspoons of flour at a time to get rid of the stickiness.
Let the dough rest after dividing it. This makes it easier to roll out.
Do not puree the vegetables for the topping. Finely chopped vegetables give a better texture.
Use ground meat with a little fat. Lean meat can dry out in the oven.
Spread the topping thinly and evenly so it cooks at the same time as the dough.
Shape the pide on the baking tray if you find it difficult to move.
Brush the crust with butter as soon as it comes out of the oven.
To add an egg, crack it over the pide during the last 5 to 7 minutes of baking.
Reheat leftovers in a covered pan or in a 350°F / 180°C oven.

Nutrition