I love making Turkish Beef Pide when I’m craving something hearty, flavorful, and a little different from traditional pizza. This boat-shaped flatbread is filled with a savory ground beef mixture, fresh herbs, and warm spices, then baked until golden and slightly crisp on the edges. For me, it’s the perfect balance of soft dough and rich, spiced filling.
Why You’ll Love This Recipe
I love how the homemade dough bakes into a soft yet slightly crisp crust that holds the flavorful beef filling perfectly. The combination of onions, garlic, tomatoes, and spices creates a bold and comforting taste in every bite.
I also appreciate how impressive this dish looks once shaped into its signature boat form. Even though it appears special and bakery-style, I find it surprisingly simple to prepare at home. It’s perfect for family dinners, gatherings, or whenever I want something satisfying and unique.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
1 cup warm water
2 tablespoons olive oil
For the beef filling:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 small tomato, finely chopped
1 tablespoon tomato paste
1/4 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Optional:
1 egg (for brushing edges)
Shredded mozzarella or crumbled feta cheese
Directions
-
I combine the warm water, sugar, and yeast in a bowl and let it sit for about 5–10 minutes until foamy.
-
I mix the flour and salt in a large bowl, then add the yeast mixture and olive oil.
-
I knead the dough until smooth and elastic, about 8–10 minutes.
-
I cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
-
While the dough rises, I heat olive oil in a skillet over medium heat.
-
I add the chopped onion and cook until softened, about 3–4 minutes.
-
I stir in the garlic and cook for 30 seconds.
-
I add the ground beef and cook until browned, breaking it apart as it cooks.
-
I stir in the chopped tomato, tomato paste, parsley, paprika, cumin, salt, and black pepper.
-
I cook for another 3–4 minutes, then remove from heat and let the mixture cool slightly.
-
I preheat the oven to 400°F (200°C).
-
I divide the dough into 4 equal pieces and roll each into an oval shape.
-
I place the ovals on a parchment-lined baking sheet.
-
I spoon the beef mixture down the center of each oval, leaving a border around the edges.
-
I fold the sides inward and pinch the ends to form a boat shape.
-
If I want a golden finish, I brush the edges with beaten egg.
-
I bake for 15–20 minutes, until the crust is golden brown and cooked through.
-
I slice and serve warm.
Servings and timing
This recipe makes 4 servings.
Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 20 minutes
Total Time: About 1 hour 40 minutes
Variations
I sometimes add diced bell peppers or a pinch of red pepper flakes to the filling for extra flavor. When I want a cheesier version, I sprinkle mozzarella or feta over the beef before baking.
For a lighter option, I substitute ground lamb or ground turkey. I also enjoy cracking an egg into the center of each pide during the last few minutes of baking for a more traditional presentation.
storage/reheating
I store leftover pide in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm it in a 350°F (175°C) oven for about 8–10 minutes to maintain the crisp crust. I can also use a skillet over low heat to gently warm the bottom while keeping the edges crisp. Freezing is possible as well; I wrap each cooled pide tightly and freeze for up to 2 months, thawing before reheating.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough and let it rise in the refrigerator overnight. I bring it to room temperature before shaping.
Can I use store-bought pizza dough?
Yes, when I’m short on time, I use prepared pizza dough and shape it into the traditional boat form.
How do I prevent the filling from making the dough soggy?
I make sure the beef mixture isn’t too wet and allow it to cool slightly before spreading it onto the dough.
What cheese works best for Turkish pide?
I like using mozzarella for melt and feta for a salty, tangy flavor. Sometimes I combine both.
Can I freeze baked pide?
Yes, I let it cool completely, wrap it well, and freeze it. I reheat it in the oven for the best texture.
Conclusion
I find Turkish Beef Pide to be a wonderfully satisfying dish that combines soft homemade bread with a savory, spiced filling. The golden crust and flavorful beef make it feel special yet comforting at the same time. Whenever I want something hearty and impressive, this recipe is always a favorite in my kitchen.
Print
Turkish Beef Pide
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Turkish
- Diet: Halal
Description
Turkish Beef Pide is a traditional boat-shaped flatbread filled with a savory spiced ground beef mixture, fresh herbs, and tomatoes, baked until golden with a soft interior and slightly crisp edges.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the beef filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, finely chopped
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh parsley
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional: 1 egg (for brushing edges), shredded mozzarella or crumbled feta cheese
Instructions
- Combine warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil.
- Knead dough for 8–10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour until doubled in size.
- Heat olive oil in a skillet over medium heat. Cook onion for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking apart as it cooks.
- Stir in tomato, tomato paste, parsley, paprika, cumin, salt, and black pepper. Cook 3–4 minutes. Remove from heat and cool slightly.
- Preheat oven to 400°F (200°C).
- Divide dough into 4 equal pieces and roll into oval shapes.
- Place on a parchment-lined baking sheet.
- Spoon beef mixture down the center of each oval, leaving a border.
- Fold edges inward and pinch ends to form a boat shape.
- Brush edges with beaten egg if desired.
- Bake for 15–20 minutes until golden brown and cooked through.
- Slice and serve warm.
Notes
- Add diced bell peppers or red pepper flakes for extra flavor.
- Top with mozzarella, feta, or a combination for a cheesier version.
- Ground lamb or turkey can substitute for beef.
- Ensure filling is not too wet to prevent soggy dough.
- Store in refrigerator for up to 3 days.
- Freeze wrapped tightly for up to 2 months and reheat in the oven.
Nutrition
- Serving Size: 1 pide
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
