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Pide 

Nicknamed the Turkish pizza, pide is a boat-shaped bread topped with various ingredients, including meat and cheese. It is close to the lahmacun.

Prep Time
1 hr
Cook Time
mins
Rest Time
1 hr
Total Time
1 hr 45 mins
Servings: 9 pide
Course: Main Course , Appetizer
Cuisine: Turkish

Ingredients

For the dough
  • 4 cups sifted flour
  • ½ cup yogurt
  • 1 egg , lightly beaten
  • 1 tablespoon caster sugar
  • 1 tablespoon salt
  • ¼ cup warm milk (at 97 F / 36°C)
  • ¼ cup warm water (at 97 F / 36°C)
  • 1½ tablespoon active dry yeast
  • 3 tablespoons olive oil
  • 1 egg yolk
  • 1 tablespoon white vinegar
For the meat filling (for 3 pide)
  • ½ lb ground beef
  • 1 tomato , peeled, seeded and diced
  • 1 onion , finely grated
  • 1 clove garlic , minced
  • ¼ green bell pepper , diced
  • 1 teaspoon tomato paste
  • 1 teaspoon salçası biber (red pepper paste)
  • 3 tablespoons olive oil
  • salt
  • pepper
For the spinach garnish (for 3 pide)
  • 8 oz. baby spinach leaves
  • 1 onion , grated
  • 3 tablespoons olive oil
  • A few slices of salami (or Turkish sausage, suçuk)
  • salt
  • pepper
For the cheese filling (for 3 pide)
  • 6 oz. cheddar (or other hard cheese), grated
  • 2 tablespoons butter , melted
  • 1 egg
  • salt
  • pepper
Equipment
  • Stand mixer
  • Potato masher
  • baking sheet
  • parchment paper
  • pastry brush

Instructions

Dough
    Cup of Yum
  1. In a large bowl, mix the yeast and caster sugar in warm water and let stand for 15 minutes in a warm place, away from drafts.
  2. In the bowl of a stand mixer, add the flour and dig a well in the center. In the center of the well, add the egg, yogurt, oil, and yeast.
  3. Using the dough hook, start mixing the ingredients at low speed, while gradually incorporating the milk.
  4. Knead for 3 minutes, then add the salt.
  5. Then knead for 10 minutes at medium speed until obtaining a soft and homogeneous dough, coming off the edges of the bowl.
  6. Cover the dough and let it rise for an hour in a warm place, away from drafts. It should at least double in volume.
Meat filling
  1. In a sauté pan, heat the olive oil over medium heat.
  2. Brown the onions for 2 minutes, then add the bell pepper and mix well. Sauté for 1 minute.
  3. Then add the ground meat and garlic, mashing it well with the potato masher so that no large chunks form.
  4. Then add the tomato, the tomato paste, and pepper concentrates.
  5. Season with salt, pepper and cook for 10 minutes, covered, over a medium to high heat, stirring regularly.
  6. If necessary at the end of cooking, remove the cover to reduce the sauce.
Spinach garnish
  1. In a sauté pan, heat the olive oil over medium heat and sweat the onion for 2 minutes, stirring regularly.
  2. Add the spinach, salt and pepper, and brown them over high heat, stirring regularly.
  3. Cook until the liquid is reduced.
  4. Reserve.
Cheese garnish
  1. Beat the egg.
  2. Add the melted butter and grated cheese.
  3. Add salt, pepper and mix well.
  4. Reserve.
Pide
  1. Preheat the oven to 350 F (180°C).
  2. Place the dough on a lightly floured work surface, degas and divide it into 9 pieces.
  3. Roll each pide to a thickness of ½ inch (1 cm) to form a boat, and place them, well spaced, on a baking sheet lined with parchment paper.
  4. Spread the garnishes over the pides and fold the edges of each pide.
  5. In a bowl, beat the egg yolk and vinegar together and, using brush the edges of each pide.
  6. Bake in the oven for 10 to 15 minutes.