🫓

turkishdinner✨ New

Pide

Name: Pide
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 400 g strong bread flour; 7 g instant yeast; 1 tsp sugar; 1 tsp salt; 240 ml warm water; 2 tbsp olive oil; 400 g ground lamb; 1 medium onion (finely diced); 2 medium tomatoes (finely diced); 1 tsp red pepper flakes; 1 tsp ground cumin; Salt and pepper to taste; 150 g kaşar or mozzarella (grated, optional); 2 eggs (for egg topping variation)

Turkey's beloved boat-shaped flatbread — hand-stretched dough filled with spiced ground lamb, cheese, or egg, baked in a blazing hot oven.

Prep

90 min

Cook

15 min

Servings

Difficulty

Medium

★★★★★

4.8(1,654 ratings)

#flatbread#lamb#cheese#baked#oven

Share:Pinterest X WhatsApp Facebook

About This Recipe

Pide is Turkey's answer to pizza — an elongated, boat-shaped flatbread baked in a very hot stone or wood-fired oven. The dough is thin and chewy with charred bubbles, and is filled with a variety of toppings: kıymalı (spiced ground lamb with onion and tomato), kaşarlı (melted kaşar cheese), yumurtalı (egg), or karışık (mixed). Pide makers (pideciler) are skilled craftsmen who shape the dough by hand with a rapid slapping motion and crimp the edges into the characteristic boat shape. Baked for just a few minutes at extreme heat, the pide emerges with a slightly crispy base, molten topping, and pillowy charred edges. Cut crosswise into segments, it is eaten immediately with yogurt and salad.

Ingredients

Serves 4

400 gstrong bread flour
7 ginstant yeast
1 tspsugar
1 tspsalt
240 mlwarm water
2 tbspolive oil
400 gground lamb
1 mediumonion(finely diced)
2 mediumtomatoes(finely diced)
1 tspred pepper flakes
1 tspground cumin
Salt and pepperto taste
150 gkaşar or mozzarella(grated, optional)
2eggs(for egg topping variation)

Instructions

1
Make the dough
Mix flour, yeast, sugar, and salt. Add water and olive oil. Knead 10 minutes until smooth and elastic. Cover and prove 1 hour until doubled.
2
Make the filling
Mix raw ground lamb with onion, tomato, red pepper flakes, cumin, salt, and pepper. Do not cook — the raw filling cooks in the oven with the pide.
A raw filling gives the most authentic, juicy result. Cooked filling can become dry during baking.
3
Shape the pide
Preheat oven to maximum (250°C+) with a pizza stone or heavy baking tray inside. Divide dough into 4 balls. Stretch each into a long oval (about 30×15 cm). Place on a floured board.
4
Fill and fold
Spread filling over the dough, leaving 2 cm border. Fold the long edges inward and pinch the ends to form a boat shape. Top with cheese or crack an egg in the centre for variations.
5
Bake
Slide onto the hot stone or tray. Bake 10–12 minutes until the edges are charred and puffed and the filling is cooked. Cut crosswise and serve immediately.

Pro Tips

→
The oven must be as hot as possible — pide baked in a lukewarm oven is disappointing.
→
A pizza stone heated for at least 45 minutes gives the best crispy base.
→
Brush the crimped edges with egg yolk before baking for a golden finish.

Variations

•
Kaşarlı pide: just grated kaşar cheese — simple and perfect.
•
Kuşbaşılı pide: diced lamb cubes instead of mince.
•
Sucuklu pide: spiced Turkish sausage (sucuk) with egg.

Storage

Best eaten immediately. Leftover pide reheats in a hot oven for 5 minutes.

History & Origin

Pide has been baked in Anatolia for millennia, with wood-fired stone ovens (fırın) present in every Turkish village for centuries. The boat shape is thought to be associated with the Black Sea coast, particularly the city of Trabzon and Samsun, which are famous for their styles. Today every city in Turkey has its own pide tradition, and the pideci (pide maker) holds an honoured place in Turkish food culture.

Frequently Asked Questions

What is kaşar cheese?

Kaşar is a semi-hard yellow Turkish cheese made from sheep's milk that melts beautifully. Mozzarella or any good melting cheese is a fine substitute outside Turkey.

Can I use a pizza stone?

A pizza stone preheated for 45 minutes at maximum oven temperature is ideal. A heavy, inverted baking tray works almost as well.

Nutrition Facts

Per serving · 4 servings total

Calories520kcal

Protein28g

Carbohydrates58g

Fat18g

Fiber3g

Protein28g

Carbs58g

Fat18g

Time Summary

Prep time90 min

Cook time15 min

Total time105 min

Have Questions?

Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.

Chat with AI Chef →

More Turkish Recipes

🍢

Spicy Adana Kebab

45 min · Medium

🍳

Turkish Menemen (Scrambled Eggs with Tomato & Peppers)

20 min · Easy

🍯

Turkish Baklava

105 min · Hard

🥙

İskender Kebab

90 min · Hard

Community

Join the conversation

About This Recipe

Ingredients

Serves 4

400 gstrong bread flour

7 ginstant yeast

1 tspsugar

1 tspsalt

240 mlwarm water

2 tbspolive oil

400 gground lamb

1 mediumonion(finely diced)

2 mediumtomatoes(finely diced)

1 tspred pepper flakes

1 tspground cumin

Salt and pepperto taste

150 gkaşar or mozzarella(grated, optional)

2eggs(for egg topping variation)

Instructions

Make the dough

Mix flour, yeast, sugar, and salt. Add water and olive oil. Knead 10 minutes until smooth and elastic. Cover and prove 1 hour until doubled.

Make the filling

Mix raw ground lamb with onion, tomato, red pepper flakes, cumin, salt, and pepper. Do not cook — the raw filling cooks in the oven with the pide.

A raw filling gives the most authentic, juicy result. Cooked filling can become dry during baking.

Shape the pide

Preheat oven to maximum (250°C+) with a pizza stone or heavy baking tray inside. Divide dough into 4 balls. Stretch each into a long oval (about 30×15 cm). Place on a floured board.

Fill and fold

Spread filling over the dough, leaving 2 cm border. Fold the long edges inward and pinch the ends to form a boat shape. Top with cheese or crack an egg in the centre for variations.

Bake

Slide onto the hot stone or tray. Bake 10–12 minutes until the edges are charred and puffed and the filling is cooked. Cut crosswise and serve immediately.