Filling not too moist
Too much liquid dissolves the dough. Cut tomatoes or peppers finely and do not use watery.
Turkish Recipe
Pide
For pide, a soft yeast dough is rolled out, filled with a not too moist filling and baked in the hot oven. After baking, the edges are coated with butter so that they remain aromatic and delicate.
Total time
53 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Pide with minced meat filling and crispy edge
Turkish pide needs heat and a well seasoned filling. Onion, paprika, tomato paste, minced meat and parsley are finely mixed so that they cook in the short baking time. If you want to, beat an egg in the middle at the end or serve pide with yoghurt.
Mediterranean Cuisine
Lunch
Dinner
Meat
Recipe
Pide
Pide is a Turkish batter with crispy edge and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
Ingredients
4 servings
Method
-
1
Prepare yeast dough
Knead flour, water, yeast, sugar, salt and olive oil to a smooth dough. Let go covered for about 45 minutes.
-
2
Mix filling
Mix minced meat, onion, paprika, tomato paste, parsley, paprika, salt and pepper thoroughly. The filling should be spicy and not liquid.
-
3
Form the dough
Divide the dough into 4 pieces and roll out oval. Spread the filling in the middle, smash the edges and press the ends together.
-
4
Bake pide
Bake at 220 degrees top/bottom heat for 15 to 18 minutes until the edges get colour and the filling is cooked.
-
5
Brush with butter
Sprinkle the hot edges thinly with butter. Bake an egg in the middle or serve yoghurt with it.
Kitchen know-how
Tips for Pide
Preheat the furnace
Pide needs a hot oven. So the edge gets crispy and the filling cooks quickly.
Margin butters
A little butter after baking makes the edges aromatic and prevents them from getting hard.
Variations
How to adapt this recipe
Replace minced meat with a mixture of feta, spinach and parsley. squeeze dry the filling well beforehand.
Just before the end of the baking period, beat an egg in the middle and bake only until the egg white stops.
Nutrition per serving
560kcal
67.0 gCarbohydrates
24.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pide
The oven was often too low or the pide was baked too long. High heat and some butter after baking keep the edge more pleasant.
Yes, the dough can go slowly in the fridge. Before forming it should be soft and elastic again.
Minced meat, cheese, spinach, sucuk or egg fit well. It is important that the filling is not too wet.
No, a well-heated baking tray is enough. A pizza stone makes the floor particularly crispy.
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