If you have a craving for something that brings together the perfect blend of hearty, savory, and cheesy in a crispy yet soft flatbread, then you absolutely must try this Turkish Meatball Pide with Peppers and Cheese Recipe. It’s a fantastic Turkish specialty that feels like a warm hug on a plate—imagine a Turkish version of pizza, loaded with spiced ground meat, sweet peppers, and gooey cheese, all baked to golden perfection. This dish not only bursts with flavors but also captures the heart of traditional Anatolian comfort food that I’m thrilled to share with you today.
Ingredients You’ll Need
To create this vibrant Turkish Meatball Pide with Peppers and Cheese Recipe, the ingredients are surprisingly simple yet essential. Each component plays a vital role, from building the tender dough to creating a luscious, flavorful topping that sings with every bite.
- All-purpose flour: The base for the soft, slightly chewy dough that holds all the goodness together.
- Dried yeast: Key to getting that lovely rise and airy texture we want in our pide crust.
- Olive oil: Adds richness and helps create a golden, crispy crust with a touch of Mediterranean flavor.
- Ground beef or lamb: The hearty protein packed with spices for a savory filling that’s simply irresistible.
- Onion and peppers: These vegetables offer sweetness and a bit of bite, perfectly balancing the meat’s richness.
- Tomatoes: Add juiciness and a fresh tang to the topping, brightening the flavor profile.
- Lemon juice: A splash of acidity to lift all the flavors and add a subtle zing.
- Egg: Mixed with olive oil, it’s brushed on the dough edges for that beautiful golden finish.
- Cheese: Melts inside the pide for gooey, cheesy goodness that your taste buds will adore.
- Salt and black pepper: Simple but crucial for seasoning every layer perfectly.
How to Make Turkish Meatball Pide with Peppers and Cheese Recipe
Step 1: Prepare the Dough
Start by activating the yeast in warm water with a hint of sugar until it becomes frothy—this little step ensures your dough rises beautifully. Then combine the flour, salt, olive oil, yeast mixture, and additional water, kneading until you get a soft, smooth dough. If it’s sticky at first, no worries—add a bit of olive oil and flour as you go. Once ready, cover the dough and let it rise in a warm spot for about an hour until doubled in size, forming the perfect base for your pide.
Step 2: Make the Topping
While the dough is rising, heat olive oil in a pan and sauté finely chopped onions and peppers until they soften and become fragrant. Add diced tomatoes and cook briefly, then season with salt, pepper, and a splash of lemon juice for a fresh twist. Combine this cooked vegetable mixture with your ground meat, blending all those mouthwatering flavors together into a savory filling ready to enliven your flatbreads.
Step 3: Shape the Pide
After your dough has risen nicely, punch it down and divide it into two equal balls. Roll each into an oval shape about 20 by 40 centimeters with a thin, even layer. Place the dough on baking trays lined with parchment paper. Spread the meat and vegetable mixture evenly over each oval, leaving a border of around 2 centimeters at the edges so the filling stays put. Then fold the dough’s edges inward to create a lovely boat-like shape, pinching the ends to form points — classic Turkish pide style.
Step 4: Add Cheese and Egg Wash
Generously sprinkle your favorite cheese over the meat filling—this cheesy layer is what makes the Turkish Meatball Pide with Peppers and Cheese Recipe truly special. Beat an egg with olive oil and brush the edges of the dough to ensure a shiny, golden crust after baking. It’s these little touches that take the pide from simple to stunning!
Step 5: Bake to Perfection
Pop the prepared pides into a preheated oven at 180°C (350°F) and bake for about 25 to 30 minutes. You’ll know they’re ready when the crust edges turn golden brown and crispy while the cheese inside bubbles with delight. Once baked, let them cool slightly before slicing—this keeps the filling intact and allows the flavors to settle beautifully.
How to Serve Turkish Meatball Pide with Peppers and Cheese Recipe
Garnishes
A simple sprinkle of fresh parsley or sumac on top adds a lovely freshness and a dash of color that makes these pides even more inviting. You can also serve with a wedge of lemon for a squeeze of brightness that complements the savory meat and melted cheese unexpectedly well.
Side Dishes
Turkish Meatball Pide with Peppers and Cheese Recipe pairs wonderfully with a light salad of cucumbers, tomatoes, and herbs tossed in a lemony dressing or some tangy yogurt and a spoonful of pickled vegetables. These sides bring balance to the richness of the pide and keep your meal delightfully fresh and satisfying.
Creative Ways to Present
For a casual family meal, serve the pide on rustic wooden boards, cutting it into slices just like pizza. If you’re entertaining guests, offer small pide wedges with bowls of yogurt dip and vibrant Turkish red pepper flakes on the side. This not only elevates the presentation but also adds new layers of flavor to explore.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—which is rare because this pide disappears quickly!—store them in an airtight container in the refrigerator. They’ll stay tasty for up to 2 days, perfect for an easy next-day lunch or snack.
Freezing
You can freeze Turkish Meatball Pide with Peppers and Cheese Recipe by wrapping individual slices tightly in cling film and placing them in a freezer bag. This method keeps them fresh for up to a month. When ready, thaw in the fridge overnight before reheating.
Reheating
For the best texture, reheat slices in a preheated oven at 175°C (350°F) for 10-15 minutes until warmed through and the crust regains its crispiness. Avoid microwaving as it can make the dough soggy and the cheese rubbery.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough the night before and keep it covered in the refrigerator. Just let it come to room temperature and rise before shaping your pide.
Is it okay to use pre-ground meat from the store?
Yes, store-bought ground beef or lamb works perfectly, but for extra flavor, choose freshly ground meat or ask your butcher to grind it for you.
What if I don’t have green peppers?
Feel free to substitute with red, yellow, or orange bell peppers. Each variety will add a slightly different sweetness and color, which is great for a vibrant pide topping.
Can I make mini pides instead of one large one?
Definitely! Mini Turkish Meatball Pides are fun to serve as appetizers or snacks, just scale down the dough and filling accordingly and adjust the baking time slightly.
What type of cheese works best for this recipe?
Traditional Turkish pides often use kasar or beyaz peynir cheese, but you can substitute with mozzarella, feta, or a mild white cheese that melts well and complements the meat filling.
Final Thoughts
Making this Turkish Meatball Pide with Peppers and Cheese Recipe at home is like bringing a slice of Anatolian tradition right into your kitchen, with all the warmth and deliciousness that comes with it. It’s a dish that invites you to slow down, savor each bite, and share with loved ones. I truly hope you give this recipe a go and enjoy every mouthful as much as I do!
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Turkish Meatball Pide with Peppers and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Turkish Flatbreads
- Method: Baking
- Cuisine: Turkish
Description
Kiymali Pide is a classic Turkish flatbread topped with a flavorful mixture of ground meat, vegetables, and spices. Often considered Turkey’s version of pizza, this recipe features a soft and slightly chewy dough baked with a savory topping of sautéed onions, peppers, tomatoes, and either ground beef or lamb. Perfect as a snack or meal, this pide combines rich cultural tradition with bold, comforting flavors.
Ingredients
For the dough:
- 300 gr / 10½ oz. + 2 tbsp. all-purpose plain flour
- 5 ml / 1 tsp. salt
- 14 gr / 4 tsp. dried yeast (2 packs of 7 gr dried yeast)
- 1 pinch of sugar
- 8 fl. oz. / 1 cup warm water
- 45 ml / 3 tbsp. olive oil
For the topping:
- 1 medium onion, finely chopped
- 400 gr / 14 oz. ground beef or ground lamb or a mixture
- ½ green bell pepper or 1 green pointy pepper, finely diced
- 2 medium tomatoes, deseeded and diced
- 15 ml / 1 tbsp. lemon juice
- 15 ml / 1 tbsp. olive oil
- 5 ml / 1 tsp. salt (recommended) and freshly ground black pepper to taste
- 1 egg + 15 ml / 1 tbsp. olive oil (for brushing)
Instructions
- Activate Yeast: In a small bowl, stir the dried yeast and sugar into ½ cup of warm water. Use your fingers to mix and dissolve the yeast, then set aside for about 5 minutes until the mixture is frothy, signaling the yeast is active.
- Make the Dough: In a large bowl, combine the flour and salt. Create a well in the middle and pour in 2 tablespoons of olive oil along with the frothy yeast mixture. Add the remaining ½ cup of warm water. Using your hands, gradually pull in the flour from the sides, mixing to form a dough.
- Knead the Dough: Knead the dough for 3 to 5 minutes until it becomes soft and smooth. The dough will be sticky; if so, add 1 tablespoon of olive oil and stir in 2 additional tablespoons of flour to help shape it properly.
- Let Dough Rise: Place the dough in a large bowl, cover with cling film, and leave it in a warm place for about 1 hour, until it doubles in size.
- Prepare Filling: While the dough is rising, heat 1 tablespoon of olive oil in a wide heavy pan over medium heat. Add chopped onions and diced peppers, sauté for 2-3 minutes until they start to soften. Add the diced tomatoes and sauté another 2 minutes. Pour in the lemon juice, season with salt and freshly ground black pepper, then turn off the heat.
- Combine Filling: In a bowl, combine the cooked vegetables with the ground meat, mixing thoroughly to create the filling.
- Shape Dough: After the dough has risen, place it on a lightly floured surface. Knead it gently for a minute, then divide into two pieces and roll each into a ball.
- Roll Out Dough: Roll each dough ball into an oval shape about 20 cm x 40 cm (8” x16”), approximately 0.5 cm thick.
- Assemble Pide: Line a large baking tray with baking paper and place the two oval doughs on the tray. Spread the meat and vegetable filling evenly over each oval, leaving a 2 cm border around the edges free of filling. Fold in the sides to create a border and pinch the dough ends to form pointed tips.
- Brush Edges: Beat an egg and mix with 1 tablespoon olive oil. Brush this mixture over the edges of the dough to promote golden browning.
- Bake: Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, until the pide are golden brown and crispy around the edges.
- Serve: Let the pide cool slightly, then cut into slices and serve warm.
Notes
- You can use ground beef, lamb, or a mixture of both for the topping depending on your preference.
- Folding the edges and pinching the ends helps keep the filling contained during baking.
- Adding a bit of extra flour and olive oil during kneading helps manage stickiness in the dough.
- This pide is traditionally served warm, making it a perfect snack or light meal.
- You can customize the topping by adding herbs like parsley or spices such as paprika for additional flavor.
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