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Kiymali Pide; Turkish Flat bread with ground meat and vegetables

Kiymali Pide, Turkish oval flat breads with ground meat, onion, tomato and peppers

Kiymali Pide, Turkish oval flat breads with ground meat, onion, tomato and peppers

This Kiymali Pide, Turkish flat bread with ground meat and vegetables filling, is one of the most popular snacks and our slow cooked “fast food” in Turkey. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin, to be baked into delicious flatbreads with this topping over. There are also “Pideci” Turkish flat bread shops that solely bake and serve these flat breads along with piyaz or Coban Salata, Shepherd’s Salad; such delicious flavor combinations.

Traditional bakery, firin in Antakya. Bakers not only bake the bread but also flat breads with toppings that customers would bring.

Traditional bakery, firin in Antakya. Bakers not only bake the bread but also flat breads with toppings that customers would bring.

I am often asked the difference between pide and lahmacun, another national favorite. Lahmacun is also a flat bread with ground meat topping, but it is thinner and in round shape. We like to squeeze lemon over it liberally and roll it like a wrap to eat lahmacun. Pide is oval in shape, thicker and we serve in slices.

Shaping the flat breads; it is easier to spread the filling while the oval flat bread is on the tray.

Shaping the flat breads; it is easier to spread the filling while the oval flat bread is on the tray.

Pide can also be made in various toppings; some favorite toppings are ground meat & onion, Turkish kasar (cheddar) cheese & spinach, cheese and pastrami (Turkish dried beef), cheese and Turkish spicy sauage (sucuk). Sometimes an egg or two can be cracked over pide towards the end of baking too, as in some examples of Karadeniz Pidesi a specialty of a pide prepared in Black Sea region.

Kiymali Pide, Turkish flat breads with meat and vegetables topping, freshly baked

Kiymali Pide, Turkish flat breads with meat and vegetables topping, freshly baked

Making pide is actually much easier than you think – we made it at my recent Turkish cookery class and it was a big hit. I hope you enjoy this delicious Turkish specialty, our version of pizza, packed with flavor and have a chance to recreate at home.

Kiymali Pide, sliced Turkish flat breads with ground meat topping, ready to serve.

Kiymali Pide, sliced Turkish flat breads with ground meat topping, ready to serve.

Afiyet Olsun,

Ozlem

5.0 from 5 reviews
Kiymali Pide; Turkish Flat bread with meat, onion and peppers
 
This Kiymali Pide, Turkish flat bread with ground meat and vegetables topping, is one of the most popular snacks and our slow cooked “fast food” in Turkey. In Rural Anatolia and at my home town Antakya, locals would prepare the filling and take it to their local bakery, firin, to be baked as these delicious flat breads with toppings. There are also “Pideci” Turkish flat bread shops that solely bake and serve these flat breads. I hope you enjoy this delicious Turkish specialty, our version of pizza, packed with flavor and have a chance to recreate at home.
Author:
Recipe type: Turkish flat breads with ground meat and vegetable topping; Kiymali Pide
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • For the dough:
  • 300 gr/ 10½ oz. / + 2 tbsp. all-purpose plain flour
  • 5ml/1 tsp. salt
  • 14 gr/4 tsp. dried yeast (2 packs of 7gr dried yeast)
  • 8 fl. oz. /1 cup warm water
  • 45ml/3 tbsp. olive oil
  • For the topping:
  • 1 medium onion, finely chopped
  • 400 gr/14 oz. ground beef or ground lamb or mixture
  • ½ green bell pepper or 1 green pointy pepper, finely diced
  • 2 medium tomatoes, deseeded and diced
  • 15 ml/ 1 tbsp. lemon juice
  • 15 ml/ 1 tbsp. olive oil
  • Salt (5 ml/1 tsp. salt is recommended) and freshly ground black pepper to taste
  • 1 egg + 15 ml/ 1 tbsp. olive oil to brush the pide
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Stir in the dried yeast in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with your fingers. Set aside for the yeast mixture to get frothy for 5 minutes.
  3. Combine the flour and salt in a large bowl.
  4. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture.
  5. Pour in the remaining ½ warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough.
  6. Knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp. olive oil and stir in additional 2 tbsp. flour to help shape into a soft dough.
  7. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for 1 hour; it will be doubled in size.
  8. In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers.
  9. Sauté the onions and peppers for 2-3 minutes over medium heat, until they start to soften. Stir in the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and season with salt and ground black pepper. Turn the heat off.
  10. Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is ready.
  11. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls.
  12. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.
  13. Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
  14. Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (it is easier to spread the filling while the oval flat bread is in the tray).
  15. Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
  16. Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture.
  17. Bake for 25 - 30 minutes, until the pides are golden brown and crispy at the edges.
  18. Once cool, cut into slices and serve.
 

My Fascinating Turkey 2014; Istanbul, Cappadocia, Bursa, Ankara, Kaymakli and More

October 23rd – November 1st, 2014 – A trip of a lifetime!

Cooking together with locals - in this case, making baklava, a very memorable experience

Cooking together with locals – in this case, making baklava, a very memorable experience

I am utterly excited about our upcoming Fascinating Turkey 2014 Tour with the amazing locations of Istanbul, Cappadocia, Bursa, Ankara, Kaymakli and more!

The Spice Market, Misir Carsisi, Istanbl - feast to all senses.

The Spice Market, Misir Carsisi, Istanbul- feast to all senses.

My homeland Turkey, its history, cuisine and its wonderful people are my passion and I feel very fortunate to be able to share this passion through my cookery classes and in this blog. It was during my cookery classes over 7 years ago at Central Market Cooking School in Texas that the participants kindly showed a keen interest to travel and explore together this amazing land. So big thanks to them, this will be our 7th tour. I aim to show this beautiful land from a local’s perspective; have a chance to enjoy Turkish food as we locals would and be a part of the local scene.

The magnificent Hagia Sophia; no matter how many times I have been there, it still takes my breath away.

The magnificent Hagia Sophia; no matter how many times I have been there, it still takes my breath away.

Fascinating Turkey 2014 itinerary covers the magical city of Istanbul, -“the city of the world’s desire”, as Napoleon once said—with its breathtaking historical sites like Hagia SophiaTopkapi Palace and many more. Spice Market and Grand Bazaar are also the highlights; we will learn about the delicious Turkish cuisine, spices, enjoy Turkish cuisine as the locals would and moreover, will learn how to make it. Cappadocia region is another highlight of the tour, home to fairy chimneys. We will explore this fascinating land of rock formations, the Kaymakli underground city, and visit pottery workshops. We will also have a special cookery class in a village house in Ayvali, Cappadocia and learn how to make Turkish stuffed dumplings, manti, stuffed vine leaves and more – a rare and a very memorable opportunity. Last but not least, we will explore the capital Ankara, home of the Anatolian Civilizations Museum and Gordion, with a stop en route to King Midas’ tomb.  Historic city of Bursa, famous with its silk, textile and  Iskender Kebab is another highlight.Bursa is the birthplace of the Ottoman Empire and recently been included in UNESCO’s World Heritage List; very exciting indeed.

 Bursa's world famous Iskender Kebab; it will be a real treat to enjoy the genuine article in Bursa.

Bursa’s world famous Iskender Kebab; it will be a real treat to enjoy the genuine article in Bursa.

Here is our Fascinating Turkey 2014 Tour Brochure with Istanbul, Cappadocia, Bursa, Ankara, Kaymakli and More; please kindly contact me if you would like to get more information and/or join us.

Best wishes for happy, memorable travels,

Ozlem

 

 

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37 Responses to Kiymali Pide; Turkish Flat bread with ground meat and vegetables

  1. jaz July 8, 2014 at 3:03 pm #

    i love pide. i haven’t made it in a while. i just made pits and kafta this morning.

    • Ozlem Warren July 8, 2014 at 9:49 pm #

      Thanks Jaz, I bet your koftes are amazing :)

  2. Mia July 8, 2014 at 3:28 pm #

    Hello. Love your pide recipe!
    My husband and I visited Istanbul ( for 13 days) a couple of years ago. It was a wonderful place. The people were consistently kind, courteous, and gracious. The food was amazing. Istanbul, one of the most ancient cities in the world, was so beautiful. We really hope to return there one day.
    Ever since returning, I am constantly looking for recipes to make at home that recreate the wonderful food we had there.
    Happy to have found your blog.

    • Ozlem Warren July 8, 2014 at 9:48 pm #

      Merhaba Mia, many thanks for your lovely note – so glad you had such a wonderful time in Turkey. I feel the same about Istanbul and Turkey, a place one feels alive in all senses! Delighted to hear you enjoyed the pide recipe – it really is easy to make, hope you enjoy it – afiyet olsun, Ozlem

  3. Peri's Spice Ladle July 9, 2014 at 3:50 am #

    Loved reading the explanation for lahmacun, a personal favorite and Pide. Must try it out…

    So happy to read about the upcoming Istanbul itinerary! Just want to pack my bags and take off with you, Ozlem:) what a beautiful country, definitely on my list of places to visit, hopefully with you…xxPeri.

    • Ozlem Warren July 9, 2014 at 4:21 pm #

      Merhaba Peri, many thanks – i think you’ll enjoy pide, knowing how much you like lahmacun :) Ah, and how I wished we can travel to Turkey together sometime, a real foodie heaven – I am sure one day : ) my best wishes, Ozlem xx

  4. Alan July 9, 2014 at 5:07 am #

    what a delightful, interesting post! Turkish ‘fast food’ is one of our delights, especially when traveling, which we do a lot. We are also lucky enough to have a really good Konya restaurant in our local town and their pide will stretch acroos two tables – a real monster!

    • Ozlem Warren July 9, 2014 at 4:19 pm #

      I’ve had one of those “long” pides, amazing! Enjoy the genuine article and thank you so much for your kind words!

  5. senior dogs abroad July 9, 2014 at 6:32 pm #

    Özlem’ciğim, One thing I love about your blog is how much fun you always seem to be having! Love the pic with the guys making baklava. Making pide sounds like fun, too. We’ll definitely have to try it.

    Your tour seems very ambitious. And it sounds as if it will keep you very, very busy. But your group is sure to have a ton of fun and learn a heck of a lot. Öptük. J

    • Ozlem Warren July 9, 2014 at 8:01 pm #

      Merhaba Jolee, cok tesekkurler : ) Making baklava with Gulluoglu usta was an incredible experience, I’d go back there in a heart beat! Making pide is really fun and easier than you think, hope you enjoy it.
      Oh, so looking forward to the tour – the beauty of a small tour is there’s a lot of flexibility and attention to personal requests; some folks are really keen to do it all and more and some like to take it easy at times, and we’re happy to accomodate all. We have a brilliant guide and that’s a huge help. I am always very happy to take care of the food part, with pleasure :) Cok sevgiler, Ozlem

  6. MyKabulKitchen July 10, 2014 at 9:04 am #

    I love pide, I especially crave it during Ramadan. There is a Turkish deli close by, I usually pick up a few to go for iftaar but now I am tempted to make this at home! Thank you for sharing the recipe, and ofcourse the beautiful pictures from Turkey, have a blessed Ramadan :-)

    • Ozlem Warren July 10, 2014 at 1:27 pm #

      Merhaba My Kabul Kitchen and many thanks for your kind note. Hope you enjoy making pide, it is a special treat for Ramadan too. My best wishes for Ramadan to you too : )

  7. BacktoBodrum July 11, 2014 at 7:57 am #

    Hi Özlem, These pide look wonderful, I’ve been away from Turkey for two weeks now and your post is making my mouth water. I’m back in Bodrum from 20th July to 5th August. Will this coincide with your visit

    • Ozlem Warren July 11, 2014 at 4:09 pm #

      Merhaba BB, lovely to get your note, hope you enjoy making pide. Will be in Bodrum as of 2nd Aug, would love to meet! Will be in touch : ) x

  8. Phil in the Kitchen July 11, 2014 at 9:45 pm #

    Delicious and so appealing. Whenever I get home late and don’t feel like or don’t have the time for cooking, then it would be so good to be able to go to a local restaurant and order some Kiymali Pide just as easily as it is to order pizza. Oh well, I could just make my own.

    • Ozlem Warren July 13, 2014 at 3:10 pm #

      I share your thoughts Phil, it would have been just wonderful to be able to order pide from a local shop – i hope you enjoy making your own sometime, many thanks for stopping by.

  9. Sue September 5, 2014 at 9:46 pm #

    Hi Ozlem

    I have made your Kiymali Pide, it was delicious. I have been trying to contact you regarding your next cooking class in Weybridge.

    I have gone through the normal contact channel but I have not heard anything from you, thought I would try this way.

    Regards, Sue.

    • Ozlem Warren September 6, 2014 at 2:19 pm #

      Merhaba Sue, many thanks for your note, glad you enjoyed Kiymali Pide. Sorry that I couldn’t get your note thru Contct re my Turkish cooking class, I will email you right away – would be delighted to have your company

  10. Richard February 7, 2015 at 12:50 pm #

    Merhaba Ozlem Hanım,

    Enjoy your recipes very much but I have one problem with the kıymalı pide when I make it. The sides always flatten out in the oven. Doesn’t affect the taste, of course, but they look nothing like yours when they come out. No longer looks like a boat. Any ideas why?

    Teşekkürler,
    Richard

    • Ozlem Warren February 7, 2015 at 6:53 pm #

      Merhabalar Richard,
      Thank you so much for your kind note, glad to hear you are enjoying my
      recipes at the blog. Re the pide, mine is a bit puffy too compared to the ones
      at home; I try to keep the dough layer thin, that helps. I would fold the
      sides, in an oval shape, so the sides are a little higher, like a border, I
      hope this would help. Sometimes the moisture in the air, the water all
      affects the dough, but I hope these help and you enjoy your pide. Please let
      me know if I can help further, many thanks for trying out my recipes. Selamlar, Ozlem

  11. Turkey's For Life October 16, 2015 at 9:14 am #

    Mmmm, love pide. We had it for dinner last night, actually…but we went to the pideci; we didn’t make our own. 😉 Will do one day though. My favourites are kuşbaşılı or cheese and spinach, and funny you should mention shepherd’s salad, too, cos that’s our favourite accompaniment to pide. :)
    Julia

  12. Kim December 18, 2016 at 2:45 pm #

    Hi ozlem , I’m so happy to have found your blog it has everything !
    I’m actually making your pide right now and had a question .. I have a few hours before I want to cook them . My dough is taking a while to rise as it’s a bit chilly here in turkey now ( kalkan )
    My question is should I cook the meat get it all ready then cook it when I’m ready or just cook it and heat it up ?
    Thank you so much
    Kim x

    • Ozlem Warren December 19, 2016 at 11:24 am #

      Merhaba Kim, many thanks for your kind note, glad you found my blog and trying out recipes : ) Re pide dough, I keep mine at a warm place, for instance on top of a warm oven or in airing cupboard, where it’s warmer. No need to cook the meat – just saute the vegetables – then mix the meat to them as topping. I tend to cook my pide and reheat about 5 – 7 mins at 180 C before serving. Hope this helps, best wishes – enjoy Kalkan, one of our favorite spots!! Ozlem x

  13. Sabin December 21, 2016 at 6:40 pm #

    Dear Ozlem, thank you for a perfect receipe. I already try the pide in my Turkish restaurant in Bucharest, Romania. But once I made the receipe I must say I am afraid that the restaurant one is no longer that interesting.
    Just one question: wouldn’t be better to add also parsley to the mixture?
    Thank you again!
    Teșekkür!

    • Ozlem Warren December 21, 2016 at 9:33 pm #

      Merhaba dear Sabin, thank you so much for your most kind note, delighted to hear you enjoyed my Pide recipe! Sure, you can add parsley if you like too – this one has peppers, tomato, onions in it as a veg, parsley would be a good addition too, Afiyet Olsun! Ozlem

  14. Rebecca beken January 10, 2017 at 5:42 pm #

    Türk kocam onları severdi! çok teşekkür ederim Canım

    • Ozlem Warren January 12, 2017 at 9:57 pm #

      Rica ederim sevgili Rebecca, selamlar, sevgiler, Ozlem

  15. James January 12, 2017 at 1:47 am #

    loving the pides, what other toppings can i use beside the feta / spinach and the meat? thanks

    • Ozlem Warren January 12, 2017 at 9:56 pm #

      Merhaba James, delighted to hear you’re enjoying the Pides; Turkish dried cured beef pastirma, or other dried cured meats, cheese, chunks of meats, tomato, all work well. You can also crack an egg in the middle, I have that recipe in my blog too, enjoy!

  16. Ozlem Warren April 23, 2015 at 10:16 am #

    Many thanks for the link!

  17. Ozlem Warren July 7, 2016 at 3:25 pm #

    Many thanks for the link, your pide looks delicious!

Trackbacks/Pingbacks

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