Turkish Pide

Turkish Pide resembles pizza just like the name suggests. It is one of the most popular foods in Turkey. A flatbread that is boat-shaped consists of meat toppings (minced meat etc), chopped veggies which includes onion, tomatoes etc herbs such as parsley and spices along with some cheese or egg mixture which is completely optional; it is what Turkish Pide comprises. The flatbread is similar to pita bread or the Italian pizza crust. It is known as their fast food that is "slow-cooked". Lahmacun is another dish that is similar to the Turkish Pide. Turkish Pide is made into a boat shape/oval flatbread whereas lahmacun is round in shape made of thin dough topped with minced meat and vegetables. Another name for Turkish Pide is Kiymali Pide.

The flavor-packed Turkish pide is much thicker and they are served in slices. Some people like to bake the pide with raw meat filling, but I like to cook my filling first to be on the safer side and then top it up with the filling. Cooking the meat mince first with the other ingredients like the veggies, spices and herbs helps the flavors to combine well so, we can make sure if the filling is well seasoned/cooked etc.

If you are somone like me who loves simple and easy recipes for lunch/dinner then thi sis defineely one recipe you got to try! The steps seem very intricate and the dish itself looks very sophisticating but I guarantee you one you are done you are going to feel it was so easy and so much FUN to make it! I myslef when I tried it for the first time I was surprised that it was done effortlessly rather I enjoy making it! If you have a kid grab him/her along to bake these 'Pides'. Ask them to help to make the boat shape or maybe to brush some egg wash on already prepared 'Pide'. I bet they are going to love it; not only to bake them but to gorge into them too. This Turkish Pide recipe is BOMB.

I hope you enjoy recreating this Turkish speciality with your loved ones! 

Ingredients:

For the dough:

• 350 gms/ 2 and ½ cups All-purpose Flour
• 2 tsp Active dried Yeast
• 1 cup Warm Water
• 3 tsp Olive oil 
• Salt as required

For the Filling:

• 400 gms minced meat (beef/lamb)
• 1 medium Onion, chopped finely
• ½ Green Capsicum/ Bell pepper, chopped finely
• 1 medium Tomato, chopped
• 1 medium Carrot, chopped finely
• 3 Cloves of Garlic
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 1tbsp Butter
• ¼ tsp Black Pepper powder
• ¼ tsp Paprika
• ¼ tsp Cajun Spice/ Oregano
• Salt as required
  

Instructions: 

1. In a small bowl stir in the yeast to ½ cup warm water. Close the bowl with a lid and set aside for 5-10 minutes for the yeast to activate and froth.
2. In a large bowl, combine the flour and salt and make a well in the middle and pour in the olive oil and the yeast mixture.
3. Pour in the remaining ½ cup water and combine to bring the dough from the sides of the bowl and scrape the dough from the bowl completely onto a clean countertop and knead well using your hands.
4. Work the dough for 3-5 minutes until the dough is soft and smooth. The more you work with the dough it might start to get sticky, add in a couple of tbsps of flour and olive oil to hep shape into a soft dough.
5. Transfer the dough into the large bowl and cover the bowl with a cling film and set aside for 1 hour until it doubles in size.
   
   
   
   
   
   
   
   
   
   
6. While the dough rises the filling can be prepared.
7. In a heavy large pan add a tbsp of butter and pour in some olive oil, once the butter is melted, add the chopped onions and saute well.
8. Season with some salt for the onions to cook faster.
9. Next, add the minced garlic and saute well until fragrant.
   
10. Now add in your veggies - carrot, capsicum, tomatoes and cook well in medium flame.
    
    
    
    
    
    
    
11. Now season with salt and pepper and spices like paprika, cajun/oregano etc and squeeze in a tbsp of lemon juice.
12. Once the veggies are done add in some tomato paste which is optional so that it makes the filling look more colorful. 
13. Add in the minced meat and salt and pepper as required.
    
14. Cook until the meat renders some water and the water is reduced. Add in some chili flakes for some fire.
15. Preheat the oven to 350°F/ 180°C
16. Now take the risen dough and place it on a lightly floured countertop and knead for a minute and divide the dough into 4 equal portions.
    
    
    
    
17. Next, roll the dough balls into 4 boat shape/oval shape and transfer the rolled dough into a baking tray lined with baking paper sprinkled with some semolina which helps in even baking.
    
    
    
    
18. Now place and spread the filling leaving the edges with no filling about 2 cm border. (Please see images for better understanding)
    
    
    
    
    
    
    
    
    
    
19. Fold the edges to act as a barrier so that the filling stays intact. Press the dough at the 2 ends of the oval shape to form a pointy boat shape.
20. Beat an egg in a small bowl with some olive oil and brush the dough with the mixture using a pastry brush.
21. Bake the Pide for approximately 20-25 minutes or until golden.
    
    
    
    
    
    
    
    
    
    
    

Notes:

It is easier to fill the flatbread with the topping while the flatbread is placed on the baking tray.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡