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!
Servings: 6
Calories: 426kcal
Equipment
- Oven and Stove
- Non-stick skillet
- measuring cups
- measuring spoons
- French knife
- Mixing bowls
- Plastic Wrap
- Pastry brush
Ingredients
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
Instructions
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.
Nutrition
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