Make Legendary Turkish Pide recipe at home! This Mediterranean flatbread with toppings like minced meat, cheese (Margherita), or spinach will be your new favorite appetizer, weekend party food, or as a meal, even pizza lovers! You don’t have to buy it anymore! 🙂

Turkish pide recipe video

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Ingredients For Turkish Pide Recipe:

FOR THE DOUGH:

2 cups lukewarm water
25 gr. fresh yeast or 1 tbsp active dry yeast (use dry yeast according to packet details)
1 tbsp sugar
about 5 to 5+1/2 cups bread or all-purpose flour
2 tsp salt

PIDE TOPPINGS: (You can adjust the amount depending on which pide you want more)

MINCED MEAT TOPPING (This is enough for about 8 pides)

1 medium-size onion
2 sweet green peppers
1 medium-size red capia pepper
1 tomato
2 cloves of garlic
250gr. ground beef (%30 fat would be ideal if you can get it)
1 tsp salt and ground black pepper
if the meat doesn’t have much fat add 3-4 tbsp olive oil

SPINACH TOPPING/ FILLING (for 3 pide)

1 small onion
two handfuls of fresh washed and pat dried spinach
1/2 tsp salt and ground black pepper

CHEESE TOPPING (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

How to make Turkish Pide

Prepare the simple yeast dough:

In a mixing bowl add lukewarm water, yeast, sugar. Disolve the yeast or use according to package. Add most of the flour amount along with salt and knead adding more flour if needed until it is smooth and elastic.
Cover and let it rise until almost doubled in size

Toppings:

Traditionally we use a special knife to chop veggies and minced meat together. But it is easier to make it in a food processor. You can choose whichever you like.

Minced meat topping for Turkish pide recipe

For minced meat topping:
In a big size food processor process onion, red and green pepper until it is chopped in small cubes. Add peeled tomato, salt, black pepper, red pepper and tomato pastes and minced meat. Process pulsing until everything is chopped and mixed well. If the minced meat doesnt contain much fat you can drizzle a little bit olive oil.
For spinach filling: Proccess onion with washed and dry spinach leaves, salt and pepper pulsing until everything is chopped (don’t make it very small) While fill it you can alternately add crumbled Turkish white cheese (or feta) or kashar, mozarella cheese (Check the video)
Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

Check Famous LAHMACUN Recipe: Turkish Lahmacun Recipe
Traditional Turkish Ramadan Pide Flatbread: https://youtu.be/et3eh_BT02k
Red Pepper Paste: How To Make Red Pepper Paste!

Shaping The Pide:

Classic Open Pide Shape (Açık pide)

Heat the oven to highest setting (about 230 to 250C). Cut the risen dough into 12 pieces and shape them round. Cover the ones you don’t use with a damp clean kitchen towel or freezer bag so they don’t get dry.
Roll out one piece in a lightly floured surface into a oblong shape that can fit to your baking try. Place then to the try that is lined with baking paper. Add generaously from the minced meat filling (about two full tbsp) on top leaving 1cm space in sides. Spread evenly with back of a spoon or your hand.
Fold the sides of the pides inside and press them well.
Pinch the ends and seal. Hold from the corners and strech a bit more as far as it can fit to your tray and place it back. Brush the sides with egg yolk and bake until sides and bottom has nice golden color.

Closed pide shape

This shape is usually used for spinach, potato fillings. After rolling out the dough piece, place it from the filling leaving 2 cm from the sides. Fold the sides to the top and pinch all the way. Fold the excess part to one side and press. Egg wash and bake in the oven until golden color and crunchy.

How to eat and serve pide?

Cut the pides with a knife into about 4cm thickness. Serve hot with “ayran” yogurt drink and enjoy! 😊