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Kiymali Pide; Turkish Flat bread with ground meat and vegetables

By Ozlem Warren on July 8, 2014 in Ozlem’s culinary and cultural trip photos to Turkey, Savory Pastries, Turkish Street Food 58

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.

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.

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

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.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

Both vegetarian pide and with minced/ground meat topping are included at my Turkish cookery book, Ozlem’s Turkish Table, Recipes from My Homeland. Signed copies are now 20 % OFF at this link and delivered worldwide including the US.

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

Afiyet Olsun,

Ozlem

5.0 from 11 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: Ozlem Warren

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)
1 pinch of sugar
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

Preheat the oven to 180 C/ 350 F
Stir in the dried yeast and sugar 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.
Combine the flour and salt in a large bowl.
Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture.
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.
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.
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.
In the meantime, prepare your filling. Heat 15ml/1tbsp. olive oil in a wide heavy pan and stir in the onions and peppers.
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.
Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well. The topping is ready.
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.
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.
Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.
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).
Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.
Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture.
Bake for 25 - 30 minutes, until the pides are golden brown and crispy at the edges.
Once cool, cut into slices and serve.

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

By Ozlem Warren on September 1, 2010 in Savory Pastries, Turkish Street Food 4

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