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Turkish Pide with Spiced Beef

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Boat-shaped Turkish pide topped with spiced beef, peppers, tomatoes, and melted cheese.
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Turkish pide is a boat-shaped flatbread baked with savory toppings, here finished with spiced beef, peppers, tomatoes, and cheese.

A short yeast dough is stretched into an oval, filled generously, and baked hot so the rim blisters while the center stays tender.

Preheat the oven and baking sheet thoroughly. The hot surface gives the dough a crisp base before the topping releases too much moisture.

Serving Suggestions

Cut the pide into strips and serve with lemon, parsley, yogurt, and a crisp shepherd salad.

A close-up slice of Turkish pide showing crisp bread, spiced beef, roasted peppers, tomatoes, and melted cheese.

Recipe Notes

Let the dough rest before shaping. Leftover slices reheat well on a hot sheet pan for a few minutes.

Boat-shaped Turkish pide topped with spiced beef, peppers, tomatoes, and melted cheese.

Turkish Pide with Spiced Beef

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Boat-shaped Turkish flatbread topped with seasoned beef, peppers, tomatoes, and melted cheese.
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Prep Time 35 minutes
Cook Time 18 minutes
Dough rising time 1 hour
Total Time 53 minutes
Servings: 4 pide portions
Course: Main Course
Cuisine: Turkish
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 3 cups all-purpose flour plus more for shaping
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp fine salt
  • 1 cup warm water
  • 2 tbsp olive oil
Beef topping
  • 1 lb ground beef
  • 1 medium yellow onion finely chopped
  • 2 medium tomatoes finely chopped
  • 1 medium green bell pepper finely chopped
  • 2 cloves garlic minced
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 4 oz mozzarella shredded
  • 1 tbsp unsalted butter for the crust

Equipment

  • Large bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Chef’s knife

Method
 

Make the dough:
  1. Mix the flour, yeast, sugar, and salt in a bowl.
  2. Add the warm water and olive oil and knead until a soft dough forms.
  3. Cover and let rise in a warm place until doubled, about 1 hour.
Prepare the topping:
  1. Mix the beef, onion, tomatoes, pepper, garlic, paprika, cumin, and a pinch of salt until evenly combined.
  2. Heat the oven and a heavy baking sheet to 475°F (245°C).
  3. Divide the dough into two pieces and stretch each into a long oval on parchment.
Shape and bake:
  1. Spread the beef mixture over the dough, leaving a 1-inch border.
  2. Fold the long edges inward and pinch the ends into a boat shape.
  3. Scatter with the cheese and slide the pide onto the hot sheet.
  4. Bake for 15 to 18 minutes until browned and bubbling, brush the rim with butter, slice, and serve.

Nutrition

Calories: 620kcalCarbohydrates: 67gProtein: 32gFat: 25gSaturated Fat: 10gCholesterol: 85mgSodium: 980mgFiber: 5gSugar: 7g

Notes

  • Keep the topping layer fairly thin so the dough cooks through.
  • A hot baking surface is essential for a crisp base.
  • Add a squeeze of lemon just before eating.

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