Pide Stuffed With Beef

Pide Stuffed With Beef |

Who can refuse to have pide (pitta)? Didn’t you know what it is? Pide is one of the best Turkish fast food. It is like a folded version of pizza. There is a variety of Turkish pides; you can stuff it with beef, ground beef, cheese, egg, sujuk and pastirma. No matter what the stuffing is, it is always an irresistible food! It is not very common to make it at home as we have several pide restaurants here, you can even order it to your home. However, you know me and my craziness about homemade food! This was my first attempt to make pides at home, and it was surprisingly fantastic! Also, no restaurant makes it with whole wheat flour, but I do. Despite this difference, my first try was successful. “We won’t need to go to a restaurant to eat pides any more!”, said hubby.

The greatest thing about this recipe is it’s so easy and anyone can make it. I didn’t use all the dough at one time. I put some of it in the refrigerator to make pides 2 days later and it was still tasty. It gets even easier when you already have leftover dough and filling. You just roll it out, stuff with filling and bake in preheated oven for 10-12 minutes. That’s all!

Pide Stuffed With Beef |

I love to play with dough and give it this big ball shape!

Pide Stuffed With Beef |

Look how it has risen!  I love how it looks like a baloon after this time. You will get a very soft dough and it will be easy to shape it.

Pide Stuffed With Beef |

You can see the soft texture of it here. Prepare the filling mixture while waiting for the dough to rise.

Pide Stuffed With Beef |

We need some good beef for the filling, chopped good beef!

Pide Stuffed With Beef |

Lovely colors, aren’t they? I can eat it as is!

It’s time to have some fun with dough!

Pide Stuffed With Beef |

Make small balls from your dough.

Pide Stuffed With Beef |

It’s supposed to be in oval shape.

Pide Stuffed With Beef |

Give it this boat shape by folding both sides a little and sticking the ends.

Pide Stuffed With Beef |

Serve them hot. Slice them before serving.

Pide Stuffed With Beef |

Ayran (a cold drink made of yogurt, salt and water) is the perfect drink to serve with pides.

Here is the recipe for Kusbasili Pide as it is called in Turkish.

5 from 1 reviews
Pide Stuffed With Beef
Traditional Turkish pide with chopped beef and melting cheese on the top.
Serves: 6
  • 3 cups whole wheat flour
  • 1 tbsp dry instant yeast
  • 1 tsp sugar
  • 2 tsp salt
  • 1 cup lukewarm water
  • ¼ cup olive oil
  • extra olive oil to brush pides
  • Filling
  • 500g beef, chopped in small pieces
  • 1 large onion, diced
  • 2 red bell peppers, chopped
  • 2 green peppers, chopped
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp cumin
  • ½ cup kasar cheese (or any melting cheese), grated
  1. Start with dough. Mix flour, yeast, salt, sugar, olive oil and water until well combined. It will be quite wet at the end.
  2. Cover it and let it rise for an hour.
  3. Prepare the filling mixture while waiting for the dough to rise.
  4. Put chopped beef into a pan.
  5. Let it release its water and absorb it back.
  6. Add olive oil when there is little water and stir.
  7. Cover and cook it for 5 minutes or until beef is tender.
  8. Then add peppers, stir and cover.
  9. Cook until peppers get tender, but not mashy. They should be visible enough.
  10. Add spices as the final step. Let it cold.
  11. Preheat oven at 200C (400F).
  12. Dust the counter with flour and make 10 balls from dough.
  13. Lay baking sheet on a tray.
  14. Grab a ball and roll it out giving an oval shape and put it on tray. Put filling mixture on it.
  15. Fold two sides to the center and combine the ends as you see in the picture.
  16. Make sure you stick the dough by pressing with your fingers so that the filling won’t ooze out. Repeat it for all balls.
  17. Bake it for 10-12 minutes until golden. Turn off the oven.
  18. Take it out, sprinkle grated cheese on each and brush pides with olive oil and put back into the not working oven, which is still hot inside.
  19. Keep it there until cheese melts, about 2 minutes.
  20. Serve them hot. Slice them before serving.


  1. says

    That looks wonderful, especially with the meaty filling. I usually use ground meat when I make mine but will try it your way next time.

  2. says

    Zerrin, these look amazing! And the filling is just up to my taste! Wonderful photos, thank you for sharing with us and have a great weekend :)

  3. says

    Gorgeous, I love Pide but won’t attempt to cook it. Will still order from the take away as it will always taste better than anything I churn out!

  4. says

    You’re brave, making pide. I’ve been debating whether I should try for a few months now. If you say it’s easy, I might give it a try. Kuşbaşılı pide is our absolute favourite – especially with chilli flakes sprinkled over the top. :)

  5. says

    Nefis olmuş Zerrin’ciğim. İç malzemesi de çok lezzetli olmuş. Görüntüsü ise başlı başına iştah açıcı. Ellerine sağlık arkadaşım:)

  6. sudip says

    now i remember back to 5 yrs back to Ankara…its really nice pide in midnos.i used to go my on off day…wooh great taste..with ayran…..ben seviroum turkce emek….

  7. says

    What a marvelous snack! So wonderful with the browned dough and yummy filling…

  8. says

    I’m part Armenian and my ancestors are from Turkey. I love Eastern European cuisine and I am so happy I found your website through Tastespotting.

  9. Shima says

    Zerrin hanim, harika gozukuyor, pideyi cok seven aileme yapacagim, cok tesekkurler. Amerika’dan selamlar.

    • says

      Beğenmenize sevindim. Gerçekten hiç zor değil. Umarım aileniz de severek yer. Size de Türkiye’den selamlar!


  1. […] morning when I remembered the leftover dough and feta-parsley mixture in the refrigerator. I made pide 2 days ago and stuffed it with feta and parsley. However, the filling and dough were more than I […]

  2. […] Here are warm appetizers we were served at the Adana kebab restaurant we went with our friends during the Feast of Sacrifice break: Mini lahmacun and mini pide stuffed with cheese. I must admit we didn’t expect these, so these were the hit for us! Mini lahmacun has a special name indeed, we call it findik (nut in Turkish) lahmacun to emphasize its mini size. Regular lahmacun is much bigger and thinner than this, this version is only made in this region of Turkey. Also, it’s not as crispy as the bigger one. You can find the recipe for findik lahmacun here and the recipe for pide is here. […]

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