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
