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Turkish Cheese & Ground Beef Pide (Kiymali Pide)

Turkish-style boat-shaped flatbreads topped with spiced beef and melting cheese, baked until blistered and golden, then brushed with butter and served hot with herbs for sharing.

Active time45 min

Total time2 h

Servings

Overview

Make and rest a simple yeast dough
Prepare the spiced beef topping while the dough rises
Shape dough into boats and add filling
Bake in a hot oven for chewy, blistered crusts
Finish with butter and herbs and serve immediately

Ingredients

Want a different pide filling?

You can swap the beef for sucuk, sliced vegetables, or make a simple cheese-and-herb pide using feta and kaşar or mozzarella.

bread flour (or plain/all-purpose flour)400 g

instant yeast7 g

sugar1 tsp

fine salt1 ½ tsp

lukewarm water250 ml

olive oil (plus a little extra for greasing)2 tbsp

ground beef (15–20% fat)300 g

small onion, finely chopped1

garlic cloves, finely chopped2

green pepper (Turkish sivri biber or regular green bell pepper), finely chopped1

tomato, finely chopped (or 3 tbsp canned crushed tomato)1

tomato paste1 tbsp

sweet paprika2 tsp

red pepper flakes (Aleppo or pul biber style), adjust to taste1 tsp

salt1 tsp

freshly ground black pepper½ tsp

fresh parsley, finely chopped15 g

olive oil1 tbsp

melting cheese (Turkish kaşar, mozzarella, or similar), coarsely grated150 g

butter, melted30 g

fresh parsley, chopped (for serving)10 g

eggs (optional, for cracking on top)2

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Overview

For the dough

For the beef topping

For topping and finishing

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