Filling not too moist
Too much liquid softens the dough. Cut tomatoes or peppers finely and do not use watery.
Turkish Recipe
Pide
For the pide, roll out a soft yeast dough, cover it with a filling that is not too moist and bake in a hot oven. Butter is applied to the edges after baking to keep them aromatic and tender.
Total time
53 min
Calories
560 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Pide with minced meat filling and crispy rim
Turkish pide needs heat and a well-seasoned filling. Onion, pepper, tomato paste, minced meat and parsley are blended finely so that they cook in the short baking time. If you want, 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 dough shuttle with a crispy rim and spicy filling. This recipe combines yeast dough with minced meat, peppers, tomato paste and parsley.
Ingredients
4 servings
Method
-
1
Prepare the yeast dough
Mix flour, water, yeast, sugar, salt and olive oil to a smooth dough. Let rise covered for about 45 minutes.
-
2
Mix the filling
Mix the minced meat, onion, peppers, tomato paste, parsley, paprika, salt and pepper thoroughly, the filling should be spicy and not liquid.
-
3
Shape the dough
Divide the dough into 4 pieces and roll out oval. Distribute filling in the middle, fold in the edges and squeeze the ends together.
-
4
Bake Pide
Bake at 220 degrees / gas mark 4 for 15 to 18 minutes until the edges turn colour and the filling is cooked.
-
5
Brush with butter
Brush the hot edges with butter. If desired, briefly bake an egg in the middle or serve yoghurt.
Kitchen know-how
Tips for Pide
Preheat oven
Pide needs a hot oven. This makes the edge crisp and the filling cooks quickly.
Butter edges
A little butter after baking makes the edges aromatic and prevents them from becoming hard.
Variations
How to adapt this recipe
Replace the minced meat with a mixture of feta, spinach and parsley. Squeeze the filling well in advance.
Just before the end of the baking time beat an egg in the middle and bake only until the egg whites stop working.
Nutrition per serving
560kcal
67.0 gCarbohydrates
24.0 gProtein
20.0 gFat
Values are estimates 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 a little butter after baking keep the edge more comfortable.
Yes, the dough can rise slowly in the fridge. It should be soft and elastic again before forming.
Minced meat, cheese, spinach, sucuk or egg go well. It is important that the filling is not too wet.
No, a well-preheated baking sheet is enough, but a pizza stone makes the base particularly crispy.
Keep cooking