Turkish Pide
Turkish Pide, a beloved staple of Turkish cuisine, is a deliciously versatile boat-shaped flatbread loaded with savory fillings and baked to golden perfection. This recipe combines a soft, homemade dough with a flavorful ground beef mixture infused with tomatoes, onions, green peppers, and aromatic spices like paprika and black pepper. Finished with a glossy egg wash and a sprinkle of sesame and nigella seeds, its crust is delightfully crisp yet tender. Perfect as a hearty appetizer, snack, or main dish, Turkish Pide is an irresistible fusion of texture and taste meant to be shared. Explore this authentic, crowd-pleasing recipe for a taste of Turkey in your own kitchen! Keywords: Turkish Pide recipe, savory flatbread, Turkish cuisine, homemade pide, boat-shaped bread, ground beef filling.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 250 milliliters warm water
- 60 milliliters olive oil
- 10 grams salt
- 5 grams sugar
- 250 grams ground beef
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 1 small green pepper, chopped
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 medium egg
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
- 30 milliliters milk
Instructions
In a large bowl, combine the warm water, sugar, and yeast. Stir lightly and let it sit for 5-10 minutes until foamy.
Add the flour, salt, and 30 milliliters of olive oil to the yeast mixture. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Lightly oil a large bowl, place the dough inside, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, prepare the filling. Heat 30 milliliters of olive oil in a pan over medium heat. Add the chopped onion and cook until soft.
Add the ground beef to the pan and cook until fully browned. Stir in the tomato paste, green pepper, paprika, and black pepper. Cook for another 5 minutes until the vegetables are tender. Set the filling aside to cool.
Preheat your oven to 220°C (428°F). Place a baking tray inside to heat up.
Once the dough has risen, punch it down and divide it into four pieces. Shape each piece into a ball.
On a floured surface, roll each dough ball into an oval shape, approximately 30 cm long and 15 cm wide.
Spread the filling evenly over each piece of dough, leaving a 1.5 cm border all around.
Fold the opposite sides of the dough over the filling to form a boat shape, pinching the ends to seal.
Beat the egg with milk and brush it over the edges of the dough.
Sprinkle the sesame and nigella seeds over the brushed edges.
Transfer the pides onto a sheet of parchment paper and carefully slide onto the hot baking tray.
Bake for 15-20 minutes or until the edges are golden brown and crispy.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.9 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 457 mg | 10% | |
*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.
