How to make Turkish Pide
Turkish pide is a delicious flatbread that’s like a pizza but with a unique twist. It’s soft and fluffy inside, with a crispy crust that’s oh-so-satisfying. Topped with savoury ingredients like minced meat, cheese, and veggies, it’s a flavour explosion in every bite. Perfect for sharing with friends and family or enjoying on your own, Turkish pide is a must-try dish that will leave you craving more!
What is Pide?
Turkish Pide, a traditional flatbread from Turkey, resembles a type of Turkish pizza with its oval shape and thick crust. Made from flour, water, yeast, and salt, the dough is hand-shaped and topped with various ingredients like ground lamb, cheese, tomatoes, onions, and spices.
Baked until golden brown and crispy, it’s often served with yogurt or salad. Loved in Turkey and beyond, Turkish Pide is a delightful dish enjoyed by many.
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Expert Tips
Perfect the Dough: Ensure your dough is well-kneaded and rested to achieve a soft and stretchy consistency for the best results.
Balanced Toppings: Don’t overload your pide with toppings. Keep a balance of flavors and ingredients to avoid overwhelming the dough and ensure even baking.
Hot Oven: Preheat your oven to a high temperature to create a crispy crust while ensuring the toppings cook through perfectly.
Recipe variations to explore
Turkish Pide is a delicious flatbread that can be topped with various ingredients to create different flavours. Here are a few recipe variations for Turkish Pide:
Cheese Pide: Spread a feta cheese mixture and shredded mozzarella on the dough. Top it with sliced tomatoes, bell peppers, and 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. Optionally, you can add sliced tomatoes, and 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 flavour 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, and 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, and bell peppers, and sprinkle some chilli 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 flavours 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 flavours and spices in the dish. Here are a few options that complement the flavors of Pide:
1. Ayran: Ayran is a traditional Turkish yoghurt-based drink that goes exceptionally well with Pide. It has a slightly salty and tangy taste, which helps to balance the flavours of the dish.
2. Turkish Tea: Turkish tea is a popular choice to accompany meals in Turkey. Its rich and robust flavour can contrast nicely with the spices and flavors of Pide.
3. Raki: Raki is an anise-flavoured alcoholic beverage that is often considered the national drink of Turkey. It has a distinct taste 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. It’s slightly sweet and tangy taste that goes well with pride.
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.
Storage and leftovers
Store any leftover Turkish pide in an airtight container or wrapped tightly in foil or plastic wrap. Refrigerate for up to 2-3 days. Reheat in a preheated oven at 350°F (175°C) for a few minutes until warmed through. Alternatively, you can reheat slices in a toaster oven or microwave for a quick snack.
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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
For the dough
- 300 g flour 2 1/3 cups
- 195 ml warm water 3/4 cup
- 4 g dry yeast 1 teaspoon
- 5 g sugar 1 teaspoon
- 4 g salt 3/4 teaspoon
- 2 tbsp olive oil
Extra
- 1 egg + a splash of milk for the egg wash
- Sesame seeds
Filling with meat:
- 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
For the cheese topping
- 50 g feta cheese crumbled
- 50 g Mozzarella cheese grated
Filling with Spinach:
- 1 small onion chopped
- 2 tbsp olive oil extra virgin
- 300 g fresh spinach
- 1 mixed egg
For the cheese topping
- 50 g feta cheese crumble
- 50 g Mozzarella cheese grated
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, 4 g dry yeast, 5 g sugar, 2 tbsp olive oil
- 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.
- 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 chopped
- Stir in the chopped red bell pepper and cook for an additional minute.½ red bell pepper chopped
- 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 extra virgin
- Cook the chopped onion until translucent, about 3 minutes.1 small onion chopped
- Add the fresh spinach to the skillet and cook until it wilts. If necessary, add the spinach in batches.300 g fresh spinach
- Season with salt and pepper.
- Allow the spinach filling to cool before using it for the pide.
Video
Notes
