15 May 2013

Beef Pide

I've been to Turkey a couple of times, and I love grabbing a seat at a street side restaurant and ordering a Pide - the Turkish version of Pizza, combined with a bowl of ezme (spicy tomato salsa) it is serious comfort food. The dough is easy to make and lovely and crispy, and you can play around with the toppings, much like any other pizza. Traditionally the meat would be lamb, so use that if you like, I just fancied a beef pide this time round. The egg on top is optional, but delicious, it makes the Pide almost pie like, and for me adds both texture and taste.

You can also make the dough and bake it plain, with a few herbs and olive oil, to make bread for dipping.

Turkish Pide

For the dough

  • 3 cups flour
  • 50mls olive oil
  • 1 cup warm water
  • 3 teaspoons dried yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt

For the meat mixture

  • 1 tablespoon olive oil
  • 3 cloves of garlic
  • 1 onion, finely chopped
  • 500 grams minced beef, or minced lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried chile flakes (optional)
  • 1 can diced tomatoes
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped mint
  • small squeeze of lemon juice
  • salt and pepper to taste
  • 4 eggs


1.   Mix together the water, sugar and yeast and sit for 5 minutes until frothy. Put the flour, salt, and olive oil into a bowl and add the yeast mixture. Combine well, and knead for 5 minutes until the dough is smooth and elastic. Put into an oiled bowl in a warm place for an hour to rise.

2.  Saute the onion and garlic over medium heat until the onion is soft and translucent. Add the beef, cumin, coriander, paprika and chile if using and stir until the meat is browned.  Add the tomatoes, and cook out the moisture. Remove from heat, add a squeeze of lemon juice and the parsley and mint, season with salt and pepper to taste and stir.

3.   Roll out the dough into 4 ovals, pinch the ends to create a boat like shape and place on a baking tray.

4.   Spread the filling onto the base, leaving about a centimetre around the edges, and fold the edges of the dough up to form a shelf around the pide.

5.   Carefully crack one egg onto each pide, breaking the yolk, and bake at 200 degrees celcius for 15 minutes until the egg is cooked and the dough is crispy and brown. Serve with a spicy tomato salsa.

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