Homemade Kıymalı Pide: A Traditional Turkish Classic Made Easy

Homemade Kıymalı Pide: A Traditional Turkish Classic Made Easy

Among the many cherished flavors of Turkish cuisine, pide holds a special place. It’s more than just a dish; it’s a cultural staple. With its crispy crust, generous and flavorful topping, and irresistible aroma, pide is a centerpiece of any meal. In this blog post, we’ll guide you through a minced meat pide recipe that is easy to follow and guarantees a delicious, authentic result every time.

Pide: More Than Just a Flatbread, It’s a Culture

Pide is a baked, oven-fired flatbread that is typically oval or round and topped with various ingredients. While you can find it with cheese, diced beef, or cured meat, the kıymalı pide (minced meat pide) is arguably the most beloved variety among Turkish people. Served fresh and hot, with a crunchy crust and a soft interior, a perfect pide is a true feast for the senses.

The Perfect Minced Meat Pide Recipe

This recipe covers all the secrets, from mastering the pide dough to creating the most flavorful filling. Here are the ingredients and step-by-step instructions.

Ingredients for the Pide Dough

5 cups all-purpose flour

1 packet instant dry yeast (10 grams)

1 teaspoon salt

1 teaspoon granulated sugar

1 cup warm milk

1 cup warm water

½ cup vegetable oil

Ingredients for the Delicious Filling

500 grams medium-fat ground beef

2 medium onions (finely grated or very finely chopped)

2 green bell peppers (finely chopped)

1 red bell pepper (optional, finely chopped)

2 ripe tomatoes (grated or finely diced)

½ bunch fresh parsley (finely chopped)

1 tablespoon tomato paste

1 tablespoon red pepper paste

Salt, black pepper, red pepper flakes, and cumin (to taste)

Step-by-Step Instructions

1. Prepare the Dough: Sift the flour into a large bowl and create a well in the center. Add the yeast, sugar, salt, warm milk, warm water, and oil into the well. Begin to knead until all the ingredients are well combined. Continue to knead for about 10 minutes until you have a smooth, soft, non-sticky dough. Cover the bowl with plastic wrap and let it rise in a warm place for about 45-60 minutes.

2. Prepare the Filling: In a separate large bowl, combine the ground meat, grated onions, chopped peppers, tomatoes, pastes, and all the spices. Use your hands to mix everything together thoroughly until the mixture is a uniform consistency.

3. Shape the Pides: Once the dough has risen, gently knead it to release the air. Divide the dough into 6-7 equal balls. On a floured surface, use a rolling pin to roll each ball into a long, oval shape. Spread a generous amount of the minced meat filling over the center of the dough.

4. Bake the Pides: Fold the edges of the pide inward to form a boat shape, pinching the ends to seal them. Place the pides on a baking sheet lined with parchment paper. Bake in a preheated 400°F (200°C) oven for about 15-20 minutes, or until the bottom and edges are golden brown.

Tips and Tricks for Perfect Pide

• Hot Oven is Key: For a crispy crust and a soft interior, it’s essential that your oven is fully preheated before you put the pides in.

• Prevent a Soggy Crust: When preparing the filling, make sure to drain any excess liquid from the tomatoes. A watery filling can make your dough soggy.

• For Egg Lovers: If you prefer your pide with an egg, take the pides out of the oven about 5 minutes before they are done. Crack an egg into the center of each one and return them to the oven until the egg white is cooked but the yolk is still slightly runny.

• Sesame Seeds Make a Difference: For an extra layer of flavor and crunch, you can brush the edges with egg yolk and sprinkle them with sesame seeds before baking.

ENJOY.