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 Beef Turkish Pide Recipe
Here is such a pide prepared in our Turkish hotel. This tortilla with meat was served for lunch and dinner, with soup, meat, salad, and the children ate just like that. I liked this dish so much that I asked for a recipe and even attended a personal master class with the chef of our hotel. This is a real recipe for Turkish pide - thin crispy dough, spicy, juicy, meat filling, without cheese, eggs and milk - this is not pizza!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Turkish Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. The ingredients are designed for 3 servings (the optimal amount for a standard baking sheet in one go into the oven), in the photo I cook 2 tortillas. The first step is to mix the dry ingredients: flour, salt, yeast.
    The ingredients are designed for 3 servings (the optimal amount for a standard baking sheet in one go into the oven), in the photo I cook 2 tortillas. The first step is to mix the dry ingredients: flour, salt, yeast.
  2. Pour in warm water with vegetable oil. Knead the elastic dough. Cover with cling film and leave in the heat for 1 hour. (I put it on the warm floor in the bathroom).
    Pour in warm water with vegetable oil. Knead the elastic dough. Cover with cling film and leave in the heat for 1 hour. (I put it on the warm floor in the bathroom).
  3. Assemble the filling: Using a food processor, we chop vegetables - onions, tomatoes and bell peppers.
    Assemble the filling: Using a food processor, we chop vegetables - onions, tomatoes and bell peppers.
  4. Add tomato paste, salt, black and hot pepper. Sprinkle with pepper, adjust to taste and desired sharpness.
    Add tomato paste, salt, black and hot pepper. Sprinkle with pepper, adjust to taste and desired sharpness.
  5. Add the minced meat.
    Add the minced meat.
  6. Stir, the filling is ready!
    Stir, the filling is ready!
  7. The dough rose and doubled in size.
    The dough rose and doubled in size.
  8. Divide the dough into 3 parts, roll the balls.
    Divide the dough into 3 parts, roll the balls.
  9. In Turkey, this process is performed manually, the dough is stretched into identical long tortillas. I do not know how this is done, so I roll out the dough with a rolling pin into a layer 40 cm long, 15-20 cm wide (the length is adjustable depending on the size of your baking sheet).
    In Turkey, this process is performed manually, the dough is stretched into identical long tortillas. I do not know how this is done, so I roll out the dough with a rolling pin into a layer 40 cm long, 15-20 cm wide (the length is adjustable depending on the size of your baking sheet).
  10. Spread 1/3 of the filling on the dough and spread it in a thin layer. It is more convenient to do this by hand, we spread the filling on a tortilla (in Turkey they do the same).
    Spread 1/3 of the filling on the dough and spread it in a thin layer. It is more convenient to do this by hand, we spread the filling on a tortilla (in Turkey they do the same).
  11. Distribute the filling, slightly retreating from the edges of the tortilla.
    Distribute the filling, slightly retreating from the edges of the tortilla.
  12. Turn the tortilla upside down on the sides.
    Turn the tortilla upside down on the sides.
  13. Ready!
    Ready!
  14. Take the pide by the edges and carefully transfer it to a baking sheet covered with baking paper. Place slices of butter on top.
    Take the pide by the edges and carefully transfer it to a baking sheet covered with baking paper. Place slices of butter on top.
  15. In Turkey, pide is baked in large ovens, we use an oven, it turns out no less delicious! Put the baking tray with the pide blanks in the oven preheated to 250 degrees on the 2nd level from below (I have 5 of them), the mode is two-sided, without blowing. Bake for 15-20 minutes.
    In Turkey, pide is baked in large ovens, we use an oven, it turns out no less delicious! Put the baking tray with the pide blanks in the oven preheated to 250 degrees on the 2nd level from below (I have 5 of them), the mode is two-sided, without blowing. Bake for 15-20 minutes.
  16. Ready-made pide can be smeared with sour cream (natural yogurt) and sprinkled with herbs, but in turkey they are simply cut into portions and served to the table.
    Ready-made pide can be smeared with sour cream (natural yogurt) and sprinkled with herbs, but in turkey they are simply cut into portions and served to the table.
  17. The dough turns out crispy, thin, the filling is juicy, spicy, like in a turkey! I prefer to cover the finished pide with a towel and let them brew. The dough becomes softer. Pide is delicious both hot and cold (it can be heated in a microwave oven, the taste and juiciness are preserved). Enjoy your meal!
    The dough turns out crispy, thin, the filling is juicy, spicy, like in a turkey! I prefer to cover the finished pide with a towel and let them brew. The dough becomes softer. Pide is delicious both hot and cold (it can be heated in a microwave oven, the taste and juiciness are preserved). Enjoy your meal!
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