Nut-Free Turkish Pide
Delight your taste buds with this Nut-Free Turkish Pide recipe, a delectable twist on the classic Turkish street food that everyone can enjoy. Featuring a soft, homemade dough shaped into signature boat-like pockets, this recipe showcases a flavorful filling of seasoned ground beef, aromatic garlic, onions, and vibrant red bell peppers, all brought together with earthy spices like cumin and paprika. Perfectly golden edges brushed with egg yolk and milk offer a satisfying crunch, while optional sesame or nigella seeds add a touch of texture and fragrance. This nut-free Turkish pide is ideal for family dinners, gatherings, or even as an impressive party appetizer. Easy to make and ready in under two hours, it’s a wholesome, crowd-pleasing dish bursting with authentic Mediterranean flavors.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 300 ml Lukewarm water
- 2 tablespoons Olive oil
- 250 grams Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 small Red bell pepper, finely diced
- 3 tablespoons Parsley, chopped
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoons Black pepper
- 1 large Egg yolk
- 1 tablespoon Milk
- 1 tablespoon Sesame seeds or nigella seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Mix well.
Gradually pour in the lukewarm water and olive oil. Mix until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until it has doubled in size.
While the dough is rising, prepare the filling. In a skillet over medium heat, cook the ground beef, breaking it apart, until browned.
Add the chopped onion and garlic to the skillet. Cook until softened, about 5 minutes.
Stir in the tomato paste, red bell pepper, parsley, cumin, paprika, and black pepper. Cook for 2-3 minutes. Remove from heat and let the filling cool.
Once the dough has risen, preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Divide the dough into four equal portions. Roll out each portion into a long oval shape, approximately 25-30 cm in length.
Place a portion of the prepared filling in the center of each oval, leaving a 1-2 cm border around the edges.
Fold the edges of the dough slightly over the filling to create a ‘boat’ shape. Pinch the ends to seal.
Transfer the prepared pides to the lined baking sheet. Whisk together the egg yolk and milk, and brush this mixture over the edges of the dough.
Sprinkle sesame seeds or nigella seeds on the edges, if desired.
Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
Remove the pides from the oven and let them cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 4168 mg | 181% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 26.7 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 304 mg | 23% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
