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5 from 3 votes

Turkish Kiymali Pide

How to make the best homemade Kiymali Pide. Our easy Turkish pide recipe features minced meat and fragrant spices. You'll love Turkish pizza!
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Turkish
Keyword: Kiymali Pide, pide recipe, turkish pide, turkish pizza recipe
Servings: 6
Calories: 426kcal


  • Oven and Stove
  • Non-stick skillet
  • measuring cups
  • measuring spoons
  • French knife
  • Mixing bowls
  • Plastic Wrap
  • Pastry brush


Turkish Pide Dough

  • 300 g All Purpose Flour
  • 1 tsp Salt
  • 4 tsp Active Dry Yeast
  • 1 cup Warm Water
  • 3 tbsp Olive Oil

Kiymali Pide Filling

  • 1 Medium Onion finely chopped
  • 400 g Ground Beef
  • 1 Small Red Bell Pepper
  • 2 Tomatoes deseeded and diced
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Sumac
  • 1 Egg to brush the pide
  • Parsley garnish


Turkish Pide Dough

  • Preheat the oven to 350 F.
  • Stir in the yeast in a small bowl and pour in ½ cup warm water. Dissolve the yeast in water, mixing with a small spoon. Set aside until the yeast mixture gets frothy, approximately 5 minutes.
  • Combine the flour and salt in a large bowl.Make a well in the centre and pour in 2 tbsp. olive oil and the yeast mixture.
  • Pour in the remaining 1/2 cup of warm water to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a shaggy dough.
  • On a floured surface, knead dough for 5 minutes, or 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 an additional 2 tbsp. flour if needed to help shape into a soft dough.
  • Place the Turkish pide dough in large bowl and cover with a plastic wrap. Leave in a warm place for 1 hour, or until doubled in size.

Kiymali Pide Filling

  • In the meantime, prepare your Kiymali Pide filling by heating 1 tbsp of olive oil in a large non-stick pan.
  • Stir in the onions and peppers and sauté for 2-3 minutes over medium heat, until they soften.
  • Add the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and season with salt and ground black pepper. Add cumin, sumac, and paprika. Stir to combine then turn off the heat.
  • Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well.
  • Place the risen 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 with ½ cm thickness.
  • Line a large baking sheet with parchment paper and place the 2 oval flat dough pieces on the tray.
  • Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling.
  • Fold in the sides to act as crust 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 a few drips of olive oil. Brush the edges of dough with the egg mixture.
  • Bake for 25 - 30 minutes, until the Turkish Pide are golden brown and crispy at the edges.
  • Once cool, cut into slices and serve.


Calories: 426kcal | Carbohydrates: 44.1g | Protein: 28.1g | Fat: 15g | Saturated Fat: 3.3g | Cholesterol: 87mg | Sodium: 835mg | Potassium: 550mg | Fiber: 3.1g | Sugar: 3.1g | Calcium: 25mg | Iron: 16mg