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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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Turkish flat breads with ground lamb and vegetarian filling – Etli ve Sebzeli Pide

Turkish flatbreads with ground meat and vegetarian filling; Kiymali ve Sebzeli Pide

Turkish flatbreads with ground meat and vegetarian filling; Kiymali ve Sebzeli Pide

I couldn’t resist making Turkish flat breads with ground meat and vegetarian fillings, after enjoying them so much at Kalkan. I also discovered a brilliant new cookery book, “Cooking New Istanbul Style” by Refika (www.refikaninmutfagi.com). Refika wonderfully experiments new recipes using Turkish ingredients, a really delightful book, where she makes wonderful versions of pides too.

You can also experiment with different vegetables and toppings on your flat bread. Dried cured meats like Turkish pastrami, juicy mushrooms, all go very well. A lovely, crowd pleasing food, Afiyet Olsun!

Serves 4 – 6
Preparation time – 45 minutes (add 1 hour rest for dough if you choose to make it)
Cooking time – 20 minutes

Dough ingredients:
5 ml/ 1 teaspoon active dried yeast
1/2 teaspoon sugar
150 ml/ 2/3 cup lukewarm water
350 gr/3 cups strong white bread flour
1/2 teaspoon salt
1 teaspoon mild olive oil

Topping ingredients (for ground lamb filling):
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 bunch of flat leaf parsley, finely chopped
Salt and ground black pepper to taste
225 gr / 8 oz ground lean lamb
1 tablespoon tomato paste
1 teaspoon paprika flakes
Juice of 1/2 lemon

Making the dough:
Place the sugar and the yeast in a small bowl with half the lukewarm water. Set aside for about 15 minutes until frothy.

Sift the flour and salt into a large bowl, make a well in the middle and add the creamed yeast and the rest of the lukewarm water. Using your hand, draw in the flour and work with the mixture to dough, adding more water if necessary.

Turn the dough on to a lightly floured surface and knead until it is smooth and elastic. Drip a few drops of olive oil into the base of the bowl and roll the dough in it. This will help the dough not to dry up. Cover the bowl with a damp kitchen towel and leave in a warm place for about 1 hour or until the dough has doubled in size.

Preparing the topping with ground lamb:
Lightly soften the onions in the butter and olive oil. Add the chopped tomato and cook until the liquid has been absorbed. Add salt to taste and set aside to cool. Put the meat in a bowl and add the tomato paste, parsley, paprika flakes, lemon juice, cooked onions and tomato. Season with salt and pepper and work this mixture into a paste with your hands. Cover and keep in the refrigerator until you are ready to use.

Once ready, punch down the risen dough, knead it on a lightly floured surface and divide into 6 pieces. Roll each piece into a thin flat round, stretching the dough with your hands as you roll. Oil the baking sheets and place the dough rounds on them and spread a thin layer of the meat mixture covering the edges too. Bake in the oven for about 15 minutes, until the meat is nicely cooked.

Vegetarian topping option 1) Crushed garlic, tomato, cheese and red pepper topping:
1 medium tomato, halved and sliced
3 garlic cloves, crushed with salt
1 red bell pepper, halved and thinly sliced
Drizzle of olive oil
225 gr/ 8 oz shredded mozzarella cheese

Combine the tomato, garlic and bell peppers in a bowl, drizzle with olive oil, and mix well. Place the stretched dough on a greased tray and spread the mixture on the dough. Add the mozzarella cheese over the top. Bake in the oven for about 15 minutes, until the mixture is nicely cooked.

Vegetarian topping option -2) Spinach, garlic, red pepper flakes and mozzarella topping:
4 garlic cloves, crushed with salt
225 gr / 8 oz spinach leaves, washed
5 ml/ 1 teaspoon red pepper paste or red pepper flakes
225 gr / 8 oz shredded mozzarella
Drizzle of olive oil

In a large bowl, mix the garlic, salt, spinach leaves and red pepper flakes (or the red pepper paste, drizzle a little olive oil over. Place the stretched dough on a greased tray and spread the mixture on the dough. Add the mozzarella cheese over the top. Bake in the oven for about 15 minutes, until the mixture is nicely cooked.

Serve pides immediately with lemon wedges and a leafy salad by the side.

Afiyet Olsun,

Ozlem

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