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
Scale
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.