Turkish
Kıymalı Pide
A classic Turkish boat-shaped flatbread with a thin, crisp-edged crust and a juicy minced meat filling. The pide is baked hot, brushed with butter, and sliced while still steaming.
Ingredients
- All-purpose flour2 cups
- Lukewarm water3/4 cup
- Instant yeast1 tsp
- Sugar1/2 tsp
- Fine salt1 tsp
- Olive oil1 tbsp
- Ground beef or lamb, medium-fat200g
- Onion, very finely chopped1 small
- Green Turkish pepper or mild green pepper, finely chopped1
- Tomato, peeled and finely chopped1 small
- Tomato paste1 tbsp
- Pepper paste, preferably Turkish biber salçası1 tsp
- Flat-leaf parsley, finely chopped2 tbsp
- Aleppo pepper or pul biber1/2 tsp
- Ground black pepper1/4 tsp
- Salt1/2 tsp
- Unsalted butter, melted1 tbsp
Method
- Mix the lukewarm water, yeast, and sugar in a bowl and let stand for 5 minutes until slightly foamy.
- Add the flour, fine salt, and olive oil, then knead for 8 to 10 minutes until the dough is smooth, soft, and slightly tacky.
- Cover the dough and let it rise in a warm place for about 1 hour, until doubled.
- For the filling, combine the ground meat, onion, pepper, tomato, tomato paste, pepper paste, parsley, pul biber, black pepper, and salt, mixing by hand until spreadable and moist.
- Place a baking stone or heavy tray in the oven and heat to 250°C for at least 20 minutes.
- Divide the dough into 2 equal balls and roll each one on a lightly floured surface into a long oval, about 35 cm long and thin in the center.
- Spread half the raw meat filling thinly over each oval, leaving a 2 cm border around the edges.
- Fold the long edges inward over the filling and pinch the two ends firmly to form a narrow boat shape.
- Slide each pide onto baking paper, then transfer to the hot stone or tray.
- Bake for 10 to 12 minutes, until the crust is golden and the meat filling is cooked through and sizzling.
- Brush the hot crust edges with melted butter, rest for 2 minutes, then slice crosswise and serve warm.
Common questions
Can I substitute the Turkish biber salçası and Aleppo pepper in kıymalı pide?
Yes. If you can’t find biber salçası, use tomato paste plus a little extra mild chili paste or a pinch of paprika. For pul biber, use Aleppo pepper, mild chili flakes, or a small amount of cayenne.
How long does the dough need to rise and how can I tell it’s ready?
The dough usually needs about 1 hour in a warm place, until doubled in size. It should feel airy and elastic. If your kitchen is cool, give it more time rather than rushing it.
What are the most common mistakes when making kıymalı pide?
The biggest mistakes are wet filling, underheated oven, and thick dough. Drain excess liquid from the filling, preheat the tray or stone well, and roll the dough thin in the center so it bakes through evenly.
How should I store leftover kıymalı pide and reheat it?
Cool completely, then wrap and refrigerate for up to 3 days. Reheat in a hot oven at 200°C for 6–10 minutes to restore crispness. You can freeze baked pide, wrapped well, for up to 2 months.
What should I serve with kıymalı pide?
Serve it hot with lemon wedges, plain yogurt or ayran, and a simple salad of tomatoes, cucumbers, and herbs. A little pickled pepper or onion salad also works well with the rich meat filling.