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Print Recipe
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 children ate just like that. I liked this pide 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 crunchy dough, sharp, juicy, meat filling, no cheese, eggs and milk - this is not a pizza!
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
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 for one go in the oven), in the photo I am preparing 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 for one go in the oven), in the photo I am preparing 2 tortillas.
The first step is to mix the dry ingredients: flour, salt, yeast.
  2. Pour in the 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 bathroom floor).
    Pour in the 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 bathroom floor).
  3. Collect the filling: Using a food processor, we grind vegetables - onions, tomatoes and bell peppers.
    Collect the filling:
Using a food processor, we grind vegetables - onions, tomatoes and bell peppers.
  4. Add tomato paste, salt, black and hot pepper. With pepper, adjust to taste and desired sharpness.
    Add tomato paste, salt, black and hot pepper. With pepper, adjust to taste and desired sharpness.
  5. Add the minced meat.
    Add the minced meat.
  6. Mix, the filling is ready!
    Mix, the filling is ready!
  7. The dough came up and doubled in size.
    The dough came up 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 done by hand, the dough is stretched into the same long tortillas. I do not know how to do this, so the dough is rolled out with a rolling pin in a layer, 40 cm long, 15-20 cm wide. (the length is adjustable according to the size of Your baking sheet).
    In Turkey, this process is done by hand, the dough is stretched into the same long tortillas. I do not know how to do this, so the dough is rolled out with a rolling pin in a layer, 40 cm long, 15-20 cm wide. (the length is adjustable according to the size of Your baking sheet).
  10. Spread 1/3 of the filling on the dough and distribute it in a thin layer. It is more convenient to do this with your hand, the filling is smeared on the tortilla (in Turkey, they do the same).
    Spread 1/3 of the filling on the dough and distribute it in a thin layer. It is more convenient to do this with your hand, the filling is smeared on the 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 up the sides of the tortilla.
    Turn up the sides of the tortilla.
  13. Ready!
    Ready!
  14. Take the pide by the edges and carefully transfer to a baking sheet covered with baking paper. Top with slices of sliced butter.
    Take the pide by the edges and carefully transfer to a baking sheet covered with baking paper. Top with slices of sliced butter.
  15. In Turkey, pide is baked in large ovens, we use an oven, it turns out no less delicious! Place a baking tray with pide blanks in a preheated 250-degree oven on the 2nd level from the bottom (I have 5 of them), double-sided mode, 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!
Place a baking tray with pide blanks in a preheated 250-degree oven on the 2nd level from the bottom (I have 5 of them), double-sided mode, 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 is crispy, thin, the filling is juicy, sharp, like in Turkey!I prefer to cover the ready-made pide with a towel and let them rest. The dough becomes softer. Pide is delicious both hot and cold, (it can be reheated in the microwave, the taste and juiciness are preserved).Bon appetit!
    The dough is crispy, thin, the filling is juicy, sharp, like in Turkey!I prefer to cover the ready-made pide with a towel and let them rest. The dough becomes softer. Pide is delicious both hot and cold, (it can be reheated in the microwave, the taste and juiciness are preserved).Bon appetit!

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