Turkish Pide Recipe
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 3
This recipe for pide is quite simple. You can make your pide fillings whilst your dough is proving. Make your fillings from meat or vegetables or a mix of both.
For The Pide Dough
  • 250g plain flour
  • 160 mls warm water
  • 1 heaped tsp dried yeast (approx 5g)
  • 1 tsp sugar
  • 1 tsp salt
  • Drizzle of olive oil (approx 10 mls)
For The Kuşbaşılı Pide Filling
  • 100g cubed beef (roughly 1 cm cubes)
  • ½ medium onion peeled and finely chopped
  • 1 tomato finely chopped
  • ½ red pepper deseeded and finely chopped
  • 1 clove garlic, peeled and grated
  • 1 fresh chilli finely chopped (optional)
  • 1 tsp salça (tomato paste)
  • 1 tsp paprika
  • ½ tsp ground cumin
  • Salt and pepper to season
  • Small knob of butter for frying
For The Spinach Pide Filling
  • 1 handful spinach leaves, washed and roughly chopped (approx 100g)
  • ½ medium onion, peeled and finely chopped
  • 4-5 cherry tomatoes quartered (optional)
  • 1 tsp salça (tomato paste)
  • 1 tsp paprika
  • Salt and pepper to season
  • Sunflower oil for frying
For The Pide Dough
  1. Add you flour to a mixing bowl and make a well in the middle.
  2. Now sprinkle your yeast and sugar around the perimeter of your well.
  3. Add your salt to the centre of your well.
  4. Now mix your oil and water rigorously before pouring it into the centre of your well.
  5. Using a fork to begin with, start to bring your flour into the well a bit a time, stirring as you go.
  6. Keep going until most of the flour and yeast is incorporated.
  7. Now use your hand to keep gathering it all together until you have a slightly sticky ball of dough.
  8. If it feels very sticky, add an extra couple of teaspoons of flour and knead in your bowl for a couple of minutes.
  9. Once you have a very soft, sticky dough, mould into a ball and place back in your bowl.
  10. Cover your bowl with a clean towel or cling film.
  11. Leave to prove for 1 hour.
  12. While your pide dough is proving, turn your attention to your pide fillings.
For The Kuşbaşılı Pide Filling
  1. In a small frying pan, gently heat a small knob of butter and add your onion and red pepper.
  2. Saute until they start to soften and then add your meat.
  3. Let your meat start to brown and release its juices.
  4. As the juices start to reduce, add your tomato, chilli, garlic, spices and seasoning.
  5. Cook until your tomato softens and starts to break down.
  6. Now add your salça and 1 tbsp water.
  7. Simmer until your sauce has reduced and your meat is soft.
  8. Remove from the heat.
For The Spinach Pide Filling
  1. Gently heat your oil in a small frying pan and add your onion.
  2. Once your onion starts to sweat, add your spinach and cook until is starts to wilt.
  3. Now add your tomatoes (if using) and a splash of water and cook on a medium heat until your tomatoes start to break down.
  4. Add your salça, paprika and seasoning and stir everything together.
  5. Remove from the heat.
How To Make Your Pide
  1. Preheat your oven to 220 degrees Celsius
  2. Lightly sprinkle flour over your work surface and place your pide dough onto the work surface.
  3. Use your hands to roll it into an oblong shape and then cut into three or four equal pieces, depending on the size of your oven.
  4. Take your first piece of dough, pat it down with your hands and stretch it into a flat oblong shape.
  5. Now use a rolling pin to roll your oblong to the length of your baking tray.
  6. Lightly grease your baking tray and lay the dough at one edge of the tray.
  7. Take a few spoonfuls of your filling and lay it along the centre of your pide dough from top to bottom, leaving a little space around the edges.
  8. Fold the sides inwards and then twist the ends of your pide so that your filling is cradled.
  9. Repeat the process until you have three or four pides in your baking tray.
  10. Brush the edges with olive oil and then place in the centre of your oven for around 20 minutes.
  11. When they are cooked, remove from the oven and serve immediately.
Prep time in our pide recipe includes allowing time for your pide dough to prove and cooking of the meat and spinach whilst the dough is proving.
For your kuşbaşılı filling, your meat needs to be cut into roughly 1 cm cubes.
When you are adding your pide filling to the dough, unless you have a paddle for placing the pide into the oven, it's much easier to lay your dough on the baking tray first and then adding your filling.
We have said that you can make 3 or 4 pides from your dough. Our oven is quite small (our baking tray is roughly 40 cm squared, for reference) so we could only fit three pides onto the tray.
In future, we will roll the dough thinner and make four pides.
If you don't want to use your pide dough all at once, you can keep it in the fridge for a couple of days as long as it's sealed. The dough will continue to prove, however, so just push it back down occasionally.
Recipe by Turkey's For Life at http://www.turkeysforlife.com/2020/06/turkish-pide-recipe.html