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Kiymali Pide - Turkish Flatbread with Meat
5 from 24 votes

Kiymali Pide - Turkish Flatbread with Meat

Kiymali Pide combines a soft, lightly chewy flatbread dough with a finely chopped spiced minced meat topping featuring beef, tomato, peppers, and parsley. The dough is kneaded until elastic and proofed to ensure a tender crust, while the minced filling is quickly pulsed to keep a coarse texture that bakes into a savory topping. This Turkish dish offers a satisfying balance of dough and meaty freshness, making it a hearty and comforting choice for a home-cooked meal.

Prep Time
30 mins
Cook Time
20 mins
Resting time
1 hr 10 mins
Total Time
2 hrs
Servings: 4 people
Calories: 547 kcal
Course: Main Course
Cuisine: Mediterranean, Turkish

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
    Cup of Yum
  1. Sift the flour in a bowl then add the yeast and warm water.
  2. Mix together until combined then add the salt to the bowl.
  3. Gently mix with your fingers to form a dough, it will be sticky at that stage.
  4. 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.
  5. 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.
  6. Proceed to prepare the mince filling while the dough is rising.
Preparing the Mince Filling
  1. Place the onions, tomatoes, peppers, and chili in a food processor.
  2. 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.
  3. 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.
  4. Combine all together using a spoon or a spatula, and keep refrigerated until the dough has doubled up in size.
Making the Pide
  1. Preheat the oven to 220° C - 430° F (fan oven).
  2. 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.
  3. 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.
  4. 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.
  5. Repeat the same for the remaining 3 dough balls.
  6. Line 2 large baking trays with baking paper and gently transfer 2 pides on each tray.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 547

% 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.