Kiymali Pide - Turkish Flatbread with Meat
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Resting time
1 hr 10 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
547 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Kiymali Pide - Turkish Flatbread with Meat
Description
Kiymali Pide - Turkish Flatbread with Meat is a traditional savory recipe where a yeast-leavened dough forms the base for a minced meat topping. This dough is prepared with strong flour, dry yeast, salt, and tepid water, then kneaded until soft and elastic before being left to rise until doubled in size. The mince topping combines beef with roughly chopped onion, tomato, green peppers, a red chili or flakes, tomato paste, parsley, salt, and black pepper.
The vegetables for the filling are finely chopped without pureeing to keep texture, then spread over the shaped dough before baking. The pide dough bakes into a flatbread with a tender crumb and a slight crust, while the sausage-like mince topping becomes flavorful and hearty. Butter brushed on top after baking adds a glossy finish and richness.
This flatbread is commonly enjoyed fresh and warm, ideal as a filling snack or light meal. It can be served as a main dish alongside a simple salad or yogurt accompaniment. The recipe's detailed kneading and rising steps help achieve a satisfying dough texture.
Use lukewarm water to activate the yeast properly, ensuring the dough rises well. If the dough is sticky, lightly dust your hands and work surface with flour. Leftover pide can be reheated in a pan with a lid or in a preheated oven for best texture.
Ingredients
For the Pide Dough
- 400 g strong flour
- ½ teaspoon fast action dry yeast (3 grams)
- ⅔ teaspoon salt (4 grams)
- 250 ml water tepid
For the Mince Filling
- 300 g beef mince or lamb mince
- 1 large onion (roughly chopped)
- 1 large tomato (roughly chopped)
- 3 Turkish green pepper roughly chopped, or 1 green bell pepper
- 1 red chilli roughly chopped, or ½ teaspoon chilli flakes
- 2 tablespoon tomato paste
- ½ cup parsley chopped
- 1 TSP salt
- ½ TSP black pepper freshly ground
- butter for brushing
Instructions
Preparing the Dough
- Sift the flour in a bowl then add the yeast and warm water.
- Mix together until combined then add the salt to the bowl.
- Gently mix with your fingers to form a dough, it will be sticky at that stage.
- Transfer the dough to a lightly floured surface and knead it for 4-5 minutes or until it doesn't stick to your hands anymore. You can use a bit of extra flour if needed. It should feel soft and elastic at that stage.
- Turn the dough into a ball and return it to the bowl. Cover with a cling film or clean kitchen cloth and let it rise for an hour until it doubles the size up.
- Proceed to prepare the mince filling while the dough is rising.
Preparing the Mince Filling
- Place the onions, tomatoes, peppers, and chili in a food processor.
- Gently and quickly blitz the vegetables using the pulse function of the food processor. Try and avoid turning them into a mash. We need finely chopped vegetables not puréed. You can also chop by hand but it would take much longer.
- Place the minced meat into a bowl and add finely chopped vegetables, tomato paste, chopped parsley, salt, chili flakes (if using), and freshly ground black pepper.
- Combine all together using a spoon or a spatula, and keep refrigerated until the dough has doubled up in size.
Making the Pide
- Preheat the oven to 220° C - 430° F (fan oven).
- Divide the dough into 4 equal pieces (approx 160 grams each) and place them on a lightly floured surface. Cover with cling film or a damp kitchen cloth and let it rest for another 10 minutes.
- Roll one of the dough balls into an oval shape of 15 cm x 35 cm (about 6”x13”) in size and ½ cm (0.2”) in thickness.
- Spread ¼ of the mince the filling evenly over the dough, leaving a 1 ½ cm border at the edges. Fold the border over the filling and pinch the top and bottom end together.
- Repeat the same for the remaining 3 dough balls.
- Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
- When the oven is hot enough, place the trays in the oven and cook for 20 minutes or until the filling is cooked and the pastry is lightly browned.
- When the pides are cooked, generously brush the crust with butter and slice before serving.
Notes
- Use lukewarm water to activate yeast—avoid water that's too hot or cold.
- Lightly flour your hands and surface when kneading sticky dough to prevent sticking.
- Brush finished pide with butter for added flavor and shine.
- Reheat leftovers gently in a covered pan or oven to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 88g | 29% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 1090mg | 45% |
| Potassium | 759mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1653IU | 33% |
| Vitamin C | 97mg | 108% |
| Calcium | 49mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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