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Turkish Beef Pide

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Turkish beef pide is a comforting, bakery-style flatbread made with soft, slightly chewy dough shaped into a boat and filled with a flavorful spiced beef mixture. Baked until golden and crisp, it is a savory and satisfying meal that feels both impressive and homemade.

Ingredients

  • For the dough:
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • For the beef filling:
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small tomato, finely chopped
  • 2 tablespoons tomato paste
  • 1/4 cup chopped parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg yolk (for brushing edges)

Instructions

  1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add flour, salt, and olive oil. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
  4. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook briefly.
  5. Add ground beef and cook until browned, breaking it apart as it cooks.
  6. Stir in chopped tomato, tomato paste, parsley, paprika, cumin, salt, and black pepper. Simmer until slightly thickened. Remove from heat and let cool.
  7. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  8. Divide dough into two equal portions. Roll each into an oval about 1/4 inch thick.
  9. Spread beef filling down the center of each oval, leaving a border. Fold edges inward and pinch ends to create a boat shape.
  10. Brush edges with egg yolk and bake for 18–22 minutes until golden brown and cooked through.
  11. Allow to cool slightly before slicing and serving.

Notes

  • Let the filling cool slightly before spreading to prevent soggy dough.
  • Add shredded mozzarella or crumbled feta for a cheesy variation.
  • Swap ground beef for ground lamb for a different flavor profile.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in a 350°F (175°C) oven for 8–10 minutes to maintain crispness.
  • Freeze baked pide for up to 2 months and reheat from frozen.
  • Use store-bought pizza dough as a time-saving alternative.

Nutrition

Find it online: https://cookedbymaya.com/turkish-beef-pide/