Soy-Free Turkish Pide
Discover the delight of homemade Soy-Free Turkish Pide, a flavorful twist on the classic Turkish flatbread that skips soy-based ingredients while delivering bold, savory perfection. This recipe features a soft, golden dough crafted from basic pantry staples and filled with a vibrant mixture of seasoned ground lamb or beef, roasted bell pepper, fragrant garlic, and warming spices like cumin and paprika. Perfectly baked into its signature boat shape, these pide are brushed with a shiny egg wash for a golden finish and can be served warm with an optional garnish of fresh parsley. With just 90 minutes of prep time and 25 minutes in the oven, this soy-free variation of a traditional Turkish dish makes an ideal centerpiece for a comforting meal or a standout addition to your next gathering. Keywords: Soy-Free Pide, Turkish Flatbread, Traditional Turkish Recipes, Lamb Pide, Homemade Bread Recipes.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 250 milliliters warm water
- 3 tablespoons olive oil
- 300 grams ground lamb or beef
- 1 medium onion, finely chopped
- 1 medium tomato, finely diced
- 0.5 medium red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon black pepper
- 1 egg yolk
- 2 tablespoons optional fresh parsley, for garnish
Instructions
In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add the warm water and olive oil to the dry ingredients. Stir to combine, then knead the mixture on a floured surface for 8-10 minutes, until a soft, elastic dough forms.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté for 2 minutes, or until soft and fragrant.
Add the ground lamb or beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the diced tomato, chopped red bell pepper, ground cumin, ground paprika, and black pepper. Cook for another 5 minutes until the vegetables are soft and the mixture is well combined. Remove from heat and let cool.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into an oval shape, about 1 cm thick.
Place each oval on the prepared baking sheet. Spoon the filling down the center of each oval, leaving a border around the edges.
Fold the edges of the dough over the filling, creating a boat-like shape. Pinch the ends of the dough together to seal.
Brush the edges of the dough with the egg yolk to create a shiny crust.
Bake in the preheated oven for 18-25 minutes, or until the dough is golden brown and cooked through.
Remove from the oven and let cool slightly. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 424 mg | 142% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 414.5 g | 151% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 17.4 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 214 mg | 16% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 2159 mg | 46% | |
*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.
