How to make Turkish Pide
Authentic Turkish Pide: A delicious flatbread topped with flavorful ingredients like cheese, vegetables, and meat. A must-try dish!
Turkish Pide is a traditional flatbread dish that originated in Turkey. It is often described as a type of Turkish pizza or flatbread, characterized by its oval shape and slightly thicker crust. The dough is typically made with flour, water, yeast, and salt, and it is shaped by hand before being topped with various ingredients. Traditional toppings include ground lamb or beef, cheese, tomatoes, onions, and a variety of herbs and spices. The pide is then baked in a hot oven until the crust is golden brown and crispy. It is commonly served with a side of yogurt or a fresh salad. Turkish Pide is a popular and flavorful dish that is enjoyed throughout Turkey and has gained popularity in many other parts of the world as well.
Turkish P I D E with roasted pork leftovers and spinach
Short history
Turkish pide is a type of traditional flatbread that has been enjoyed for centuries in Turkey and the surrounding regions. Its history can be traced back to the ancient times when nomadic tribes in Central Asia baked flatbreads on the walls of their clay ovens. As these tribes migrated westward, they brought their culinary traditions with them, eventually influencing the cuisine of the Ottoman Empire.
The word “pide” comes from the Persian word “pādē,” which means “sole” or “footprint.” This refers to the fact that the bread was traditionally shaped by hand, resulting in a distinctive elongated oval shape resembling a footprint. Over time, various regional variations of pide developed, each with its own unique characteristics.
During the Ottoman era, pide gained popularity as a staple food. It was not only used as a bread but also served as a base for various toppings, similar to pizza. The dough was typically made from flour, water, yeast, and salt, and then topped with ingredients such as cheese, ground meat, vegetables, herbs, and spices. Pide was often cooked in traditional stone ovens, which gave it a unique flavor and texture.
In the early 20th century, with the modernization and urbanization of Turkey, pide became increasingly popular in cities. Dedicated pide bakeries, known as “pideciler,” started to emerge, specializing in the production of this delicious bread. These establishments introduced innovations in terms of ingredients and toppings, catering to the evolving tastes of the urban population.
Today, Turkish pide is widely enjoyed both in Turkey and internationally. It is a popular street food, served in restaurants and cafes, and often made at home for family gatherings or special occasions. Traditional toppings such as ground meat (known as “kiymali pide”), cheese and spinach (“kasarli ıspanaklı pide”), or sucuk (a spicy sausage) are still favorites, but modern variations with innovative toppings have also emerged.
Turkish pide continues to evolve, adapting to changing culinary trends while maintaining its deep-rooted tradition. Its rich history and versatility have made it a beloved dish, representing the flavors and cultural heritage of Turkey.
Recipe variations to explore
Turkish Pide is a delicious flatbread that can be topped with various ingredients to create different flavors. Here are a few recipe variations for Turkish Pide:
Cheese Pide: Spread a mixture of feta cheese and shredded mozzarella on the dough. Top it with sliced tomatoes, bell peppers, olives, and sprinkle some dried oregano over the cheese. Bake until the crust is golden and the cheese is melted.
Spinach and Feta Pide: Sauté chopped spinach with garlic and olive oil until wilted. Spread the cooked spinach over the dough, then crumble feta cheese on top. Optionally, you can add sliced tomatoes, onions, and sprinkle some black pepper. Bake until the crust is crispy and golden.
Sucuk Pide: Sucuk is a spicy Turkish sausage that adds a lot of flavor to pide. Slice the sucuk and sauté it in a pan until cooked. Spread the cooked sucuk slices over the dough and sprinkle shredded mozzarella cheese. Optionally, you can add sliced tomatoes, onions, and sprinkle some dried thyme. Bake until the crust is golden and the cheese is melted.
Ground Beef Pide: Cook ground beef with onions, garlic, and spices until browned. Spread the cooked ground beef over the dough and sprinkle shredded mozzarella cheese. Optionally, you can add sliced tomatoes, bell peppers, and sprinkle some chili flakes. Bake until the crust is crispy and golden.
Vegetarian Pide: Spread a mixture of sliced tomatoes, bell peppers, onions, black olives, and crumbled feta cheese over the dough. Drizzle some olive oil and sprinkle dried oregano on top. Bake until the crust is golden and the vegetables are cooked.
These are just a few examples of the many variations you can create with Turkish Pide. Feel free to get creative and experiment with different toppings and flavors according to your preference. Enjoy your homemade Turkish Pide!
The best kind of drinks that go well with Pide
Pide is a delicious Turkish dish that is often described as a type of flatbread or pizza topped with various ingredients. When it comes to selecting the best drinks to pair with Pide, you’ll want to consider the flavors and spices in the dish. Here are a few options that complement the flavors of Pide:
1. Ayran: Ayran is a traditional Turkish yogurt-based drink that goes exceptionally well with Pide. It has a slightly salty and tangy taste, which helps to balance the flavors of the dish.
2. Turkish Tea: Turkish tea is a popular choice to accompany meals in Turkey. Its rich and robust flavor can contrast nicely with the spices and flavors of Pide.
3. Raki: Raki is an anise-flavored alcoholic beverage that is often considered the national drink of Turkey. It has a distinct flavor and is commonly enjoyed with Turkish meze dishes, including Pide.
4. Pomegranate Juice: Pomegranate juice is a refreshing and fruity option that pairs well with many Turkish dishes, including Pide. Its slightly sweet and tangy taste can complement the flavors in the dish.
5. Sparkling Water: If you prefer a non-alcoholic option, sparkling water can be a great choice to cleanse the palate and refresh your taste buds between bites of Pide.
Remember, the choice of drink ultimately depends on your personal preferences. Feel free to experiment and try different combinations to find the one that suits your taste best.
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Sizzling Turkish Delight: The Perfect Pide
Equipment
- Mixing bowl
- Baking Tray
- Rolling Pin
- Skillet
- Knife
- Cling Film
- Brush
- Grater
- Measuring Spoons
Ingredients
Dough:
- 300 g flour
- 195 ml warm water
- 4 g dry yeast
- 5 g sugar
- 4 g salt
- 2 tbsp olive oil
- 1 egg + a splash of milk for the egg wash
- Sesame seeds
Filling with Pork Leftovers:
- 200 g pork leftovers or any other meat
- 1 large onion chopped
- ½ red bell pepper chopped
- 50 ml tomato juice
- 3 tbsp olive oil
- 1 tbsp paprika
- Salt and pepper to taste
- 50 g feta cheese crumbled
- Mozzarella cheese grated
Filling with Spinach:
- 2 tbsp olive oil extra virgin
- 500 g fresh spinach
- 1 egg beaten
- 50 g feta cheese crumbled
- Mozzarella cheese grated
- 1 small onion chopped
Instructions
Making the Dough:
- In a bowl, combine warm water, sugar, and olive oil. Sprinkle the dry yeast over the mixture and add 1 tbsp of flour. Mix well and set aside for 10 minutes to activate the yeast.195 ml warm water, 5 g sugar, 2 tbsp olive oil, 4 g dry yeast
- Add the flour and salt to the yeast mixture. Knead for about 5 minutes until a smooth and elastic dough forms.300 g flour, 4 g salt
- Cover the bowl with cling film and let the dough rise for 60 minutes in a warm place.
- Once the dough has doubled in size, divide it into two equal parts.
- On a greased surface, roll out each portion of dough into an oval shape.
- Place the desired filling in the middle of each dough oval, leaving a 2 cm border around the edges.
- Sprinkle grated mozzarella cheese and crumbled feta cheese over the filling.
- Fold the sides of the pide inwards, then brush the edges with water.
- Pinch the ends together to seal the pide.
- Let the pide rise for an additional 20 minutes.
- Preheat the oven to 200°C/390°F.
- Brush the edges of the pide with the egg wash and sprinkle sesame seeds on top.1 egg + a splash of milk for the egg wash
- Bake the pide in the preheated oven for 15-20 minutes or until the crust turns golden brown.
Making the Pork Leftovers Filling:
- Heat olive oil in a skillet over medium heat.3 tbsp olive oil
- Add the chopped onion and cook until translucent, about 3 minutes.1 large onion
- Stir in the chopped red bell pepper and cook for an additional minute.1/2 red bell pepper
- Add the pork leftovers (or any other meat), tomato juice, paprika, salt, and pepper.200 g pork leftovers or any other meat, 50 ml tomato juice, 1 tbsp paprika, Salt and pepper to taste
- Cook the mixture over medium heat for 5 minutes.
- Set the filling aside and let it cool before using it as a pide filling.
Making the Spinach Filling:
- Heat olive oil in a skillet over medium heat.2 tbsp olive oil
- Cook the chopped onion until translucent, about 3 minutes.1 small onion
- Add the fresh spinach to the skillet and cook until it wilts. If necessary, add the spinach in batches.500 g fresh spinach
- Season with salt and pepper.Salt and pepper to taste
- Allow the spinach filling to cool before using it for the pide.
- After sealing the dough, spread the beaten egg over the filling before baking.1 egg
Video
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