Turkish meat pide

    Turkish meat pide


    5 people made this

    About this recipe: This dish is found popular in Turkey. It's very similar to a pizza, but minus the cheese, tomato purée and circular shape, and hey presto! You've got yourself a pide.

    gemmawallis Cornwall, England, UK

    Makes: 4 Pides

    • 250g lean beef mince
    • 150ml warm water
    • 2 tablespoons dried active baking yeast
    • 1 teaspoon caster sugar
    • 300g plain flour
    • 1 teaspoon salt
    • 2 1/2 tablespoons olive oil
    • 1 tomato
    • 1 onion
    • 3 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
    • 1 green pepper

    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Quickly fry the beef mince, drain off excess fat, and set aside.
    2. With the warm water (no hotter than body temperature), mix in the yeast and sugar until dissolved.
    3. Sift the flour into a large bowl, add the salt, then stir in the yeasty liquid and add the oil. Mix until all ingredients are well blended.
    4. Knead the dough for about 2 minutes (the longer you knead, the more flexible the dough will be).
    5. Place dough back in bowl and lightly dust some flour over. Cover, and leave in a warm place for about 20 minutes.
    6. Meanwhile dice the tomato, onion, parsley and pepper, mix well together with the beef mince, and set aside.
    7. Once dough has raised (about 50%), take out and knead well to get rid of any air bubbles.
    8. Preheat the oven to 220 C / Gas 7.
    9. Cut dough into 4 equal pieces, and knead each one well.
    10. Place a little flour on surface, and roll it into an elongated oval/rectangle.
    11. Spread the filling into the middle of each, and crimp the edges, so it resembles a flattened boat-like shape. Brush the sides and edges with a few sprays of oil.
    12. Bake until golden, about 15 minutes.


    If not eating straight away, onced cooled, place into fridge.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    - Rated on  -  24 Jul 2013

    Write a review

    Click on stars to rate