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Home » Turkish » Turkish Pide With Beef

Published: Aug 31, 2020 · Modified: Feb 12, 2021 by Yusuf

Turkish Pide With Beef

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Pide, also known as boat shaped Turkish pizza, is a wonderful fast food that nobody can refuse. It is a type of flatbread with crispy edges stuffed with various fillings. Our favorite filling is with beef, onions and peppers. Sometimes we top it with cheese or break an egg in the middle of it to take our joy to the next level.

Pide makes a wonderful lunch or dinner when paired with a glass of cold ayran, a drink made with yogurt, salt and water. If you are looking for the bread version to pair with your dips or soups, go check out our homemade pide bread recipe.

Turkish pide stuffed with beef and an egg photographed on a piece of baking paper on a dark background.

What Is Pide?

Don’t you know what pide is? Sorry but you are missing a lot! It is one of the best Turkish fast foods. It is like a boat shaped, folded version of pizza. Although lahmacun is considered as a Turkish style pizza by many non-Turkish people, pide matches the concept of pizza better because the dough for pizza and pide is the same. Plus lahmacun is way thinner than pizza and we top it with some salad, squeeze lemon, roll it up and then eat. 

While lahmacun is made only with ground meat topping, pide filling is customizable.  Chopped beef (mini pieces), ground lamb or beef, spinach, cheese, egg, sujuk and pastirma/pastrami. The most popular two types of pide are Beef Pide(Kusbasili Pide) and pide with ground beef (Kıymalı Pide). No matter what the stuffing is, it is always an irresistible food for everyone! 

It is not very common to make it at home in Turkey as there is always a pideci (bakery making pide) near you. But we have been making it at home since we moved to the UK. And you know what? This homemade pide is so good! Our son says it is as good as the ones he used to eat at the local restaurants in Turkey.

By the way, there is a special bread in Turkish cuisine called Ramazan pidesi. So please don’t confuse it with this recipe. It is very much like pita bread, has a round or oval shape, topped with nigella seeds and is made during Ramadan.

  • Pide dough in a bowl
  • Pide dough rising in a bowl
  • Pide dough with yeast rising in a bowl
  • Pide dough patties
  • Making pide with beef
  • Making a boat shaped flat bread pide
  • Turkish flatbread with beef and cheese
  • Turkish style flatbread pizza with beef and cheese
  • Sliced Pide Stuffed With Beef

How To Make Pide Recipe

The greatest thing about this recipe is that it’s so easy and anyone can make it. You will definitely get better at shaping it with some experience. 

  • First, make the dough. Mix flour, yeast, salt, sugar, olive oil and water until well combined and you end up with a soft and smooth dough. Don’t overplay with the dough. Cover it and let it rise for an hour.
  • Next, prepare the filling mixture while waiting for the dough to rise. Put chopped beef into a pan, pour ¼ cup water over it and cook over medium low heat, about 40 minutes. Let it release its water and absorb it back. When the water is almost gone, add olive oil and stir. Cover and cook it for 5 minutes. Then add in onions and peppers, stir and cover. Cook until they get tender, but not mushy. About 10-15 minutes. Add spices as the final step. Let it cool completely.
  • Now it is time to shape the dough and stuff it. Dust the counter with little flour and transfer the dough on it. Knead it for 4-5 minutes. Make a log from it and cut it into 5 equal pieces if you want large pides or 10 pieces if you want them smaller. Roll them into balls and cover with a clean kitchen towel so that they don’t dry. Grab one of the balls  and roll it out giving an oval shape and carefully transfer it on the baking sheet. Put a few tablespoons of the filling on it, leaving the edges empty. Fold two sides towards the center and combine and seal the ends to give it a boat shape. Brush all the edges with olive oil. Bake it for 10-12 minutes until golden.

Toppings:

If you want an egg topping, remove it after 10 minutes, break an egg in the middle and then bake for another 5 minutes. We don’t use all the egg white, just a little with the yolk. But it’s up to you. Just be careful so that the egg white won’t overflow.

If you want cheese topping, remove it from the oven after 12 minutes and bake for another 2 minutes or until the cheese melts.

Can I Make Pide Vegetarian?

Yes. you can. The most common vegetarian fillings are:

  • Spinach and egg filling: To prepare the spinach filling, cook chopped spinach in a pan with olive oil and onions. Season with salt and black pepper and let it cool completely. Shape the dough, fill it with spinach, break an egg in the middle (or whisk the egg beforehand) and bake until the edges golden.
  • Cheese filling: This is for Cheese Borek lovers because the filling is almost the same. Combine feta with chopped parsley and an egg very well. Fill the shaped dough with this filling. If you want, you can break an egg on it and bake.
Turkish flatbread pizza pide stuffed with beef and an egg on a wooden board and on the ground accompanied by crushed chillies, pickles and parsley photographed on a dark background.

How Do You Eat Authentic Turkish Pide?

Traditionally this boat shaped Turkish pizza is sliced and then served. But the slices mostly stay in their places. I guess this is to show the size of the boat. And no fork is needed. Just dig in!

It is mostly paired with Shepherd Salad during summer time and green salad in winter. As for the drink, ayran is the best to serve with pides.

As always: If you make this recipe–or any recipes on Give Recipe–let us know what you think by leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

Other Turkish Recipes

  • Baklava With Walnuts and Pistachio
  • Pogaca With Cheese Filling
  • Homemade Turkish Dumplings
  • Simit Bread Recipe
  • Turkish Lahmacun Recipe
  • Homemade Bursa Iskender Kebab
Print

Pide Stuffed With Beef

Turkish pide with beef filling and an egg topping

★★★★★

5 from 2 reviews

Traditional Turkish pide with chopped beef.

  • Author: Zerrin
  • Prep Time: 30 minutes
  • Cook Time: 12
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Turkish

Ingredients

Scale

Dough:

  • 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:

  • 600g (1.32lbs) beef, chopped in small pieces
  • ¼ cup water
  • 1 large onion, finely diced
  • 2 small red bell peppers, chopped
  • 2 small green peppers, chopped
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp red pepper flakes, optional
  • ½ tsp cumin, optional
  • ½ cup grated kasar cheese (or mozzarella), optional
  • 1 egg, optional

Instructions

  1. Start with the dough. Combine flour, yeast, salt, sugar, olive oil and water until well combined and you end up with a soft and smooth dough. Don’t overplay with the dough. Cover it and let it rise for an hour.
  2. Prepare the filling mixture while waiting for the dough to rise.
  3. Put chopped beef into a pan, pour ¼ cup water over it and cook over medium low heat, about 40 minutes. Let it release its water and absorb it back.
  4. When the water is almost gone, add olive oil and stir.
  5. Cover and cook it for 5 minutes.
  6. Then add in onions and peppers, stir and cover.
  7. Cook until they get tender, but not mushy. About 10-15 minutes.
  8. Add spices as the final step. Let it cool completely.
  9. Preheat the oven at 200C (400F). Line a baking sheet with parchment paper.
  10. Dust the counter with little flour and transfer the dough on it. Knead it for 4-5 minutes. Make a log from it and cut it into 5 equal pieces if you want large pides or 10 pieces if you want them smaller. Roll them into balls and cover with a clean kitchen towel.
  11. Grab one of the balls  and roll it out giving an oval shape and carefully transfer it on the baking sheet. Put a few tablespoons of the filling on it, leaving the edges empty. 
  12. Fold two sides to the center and combine and seal the ends. 
  13. Brush all the edges with olive oil.
  14. Bake it for 10-12 minutes until golden.
  15. If you want an egg topping, remove it from the oven after 10 minutes and break an egg in the middle. Put it back in the oven and bake for another 5 minutes.
  16. If you want cheese topping, remove it from oven after 12 minutes, sprinkle grated mozzarella and bake for another 2 minutes and remove.
  17. Serve them hot. Slice them before serving.

Notes

  1. When we make large pides, we can place only one on our baking sheet. When we make small pides, we can put 6-7 pides on a baking sheet. So you need to experiment and see it yourself.
  2. We don’t use all the egg white, just a little with the yolk. But it’s up to you. Just be careful so that the egg white won’t overflow.

Keywords: pide, pide recipe, beef pide

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Comments

  1. Rewari says

    September 05, 2020 at 7:19 am

    I have made this recipe twice and it has come out really good both times. Thank you so much for the recipe.. we love turkish pides.

    ★★★★★

    Reply
  2. Nora says

    January 13, 2020 at 11:53 pm

    Wow! I just can't believe I've made pide on my own! They turned out amazing! I didn't even know that I could make it at home. Thank you for the recipe! Oh and I broke an egg on top of my pide and then baked. Just like the ones I ate in Turkey!

    ★★★★★

    Reply
    • Yusuf says

      January 13, 2020 at 11:57 pm

      Hi Nora! So happy to hear that you enjoyed it! Topping your pide with an egg is brilliant!

      Reply
  3. Shima says

    January 23, 2012 at 1:16 am

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

    Reply
    • Zerrin says

      January 25, 2012 at 9:06 pm

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

      Reply
  4. Diana Hayes says

    March 26, 2011 at 4:34 am

    I think this is something my family would enjoy a lot.

    Reply
  5. briarrose says

    March 23, 2011 at 12:16 am

    Wow this looks good. Excellent job creating this homemade version.

    Reply
  6. Hester Casey - Alchemy says

    March 22, 2011 at 12:37 pm

    Wholewheat pita - great! Love the filling. These would make a great snack at any time. I can see them being incorporated into my next picnic basket.

    Reply
  7. kita says

    March 21, 2011 at 11:31 pm

    This looks super savory delicious

    Reply
  8. sucre en poudre says

    March 21, 2011 at 4:11 pm

    The pictures are great ans your pide as well!
    iza:)

    Reply
  9. Amanda says

    March 21, 2011 at 2:16 pm

    That looks marvelous, reminds me of a pasty!

    Reply
  10. torviewtoronto says

    March 21, 2011 at 1:51 am

    looks delicious and colourful

    Reply
  11. Laura says

    March 20, 2011 at 10:28 pm

    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.

    Reply
  12. Liz says

    March 20, 2011 at 9:13 pm

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

    Reply
  13. marla says

    March 20, 2011 at 2:40 pm

    Love the idea of this recipe - you can do soooo many fillings too.

    Reply
  14. sudip says

    March 20, 2011 at 9:55 am

    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....

    Reply
  15. dokuzuncubulut says

    March 20, 2011 at 9:37 am

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

    Reply
  16. turkey's for life says

    March 20, 2011 at 8:58 am

    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. 🙂
    Julia

    Reply
  17. Natalie says

    March 20, 2011 at 8:04 am

    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!

    Reply
  18. Mateja says

    March 20, 2011 at 1:27 am

    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 🙂

    Reply
  19. Tiffany says

    March 20, 2011 at 12:35 am

    That sounds and looks really good.....really, really good! Love your blog!

    Reply
  20. Corina says

    March 20, 2011 at 12:11 am

    I remember eating pide like this when I went to Istanbul about 5 years ago. I loved it.

    Reply
  21. Sarah says

    March 19, 2011 at 11:02 pm

    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.

    Reply

Trackbacks

  1. Mini Spinach Galettes - Give Recipe says:
    01/31 at 09:31

    […] used the same dough as our regular whole wheat pide, it is a soft crust when cooked, not crispy. In fact you can use this dough in many pastries like […]

    Reply
  2. Turkish Pide with Ground Beef - Give Recipe says:
    03/17 at 20:58

    [...] It has lots of varieties and although it’s hard to choose one to put on top of favorite list, Pide with Beef leaves the others behind for us. Not because it tastes better than the rest, but because we love [...]

    Reply
  3. Mini Lahmacun And Pide | Give Recipe says:
    01/21 at 00:26

    [...] 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. [...]

    Reply
  4. Cheese Bread | Give Recipe says:
    04/17 at 21:50

    [...] 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 [...]

    Reply

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