Turkish Kıymalı Pide (Meat Pide)
Turkish Pide (pronounced “pee-deh”) is a traditional Turkish flatbread. It is shaped like a boat and filled with different ingredients. The most common fillings are ground meat, cheese, or vegetables. It is baked until the crust is golden and slightly crispy.
A Popular Turkish Street Food
Pide is a very popular street food in Turkey. It is served in restaurants, bakeries, and homes. People eat it for lunch, dinner, or even as a snack. It is filling, easy to eat, and very tasty. Every region in Turkey has its own style of pide. Some are thin and crispy, while others are soft and fluffy.
Common Fillings and Variations
There are many types of Turkish pide. One popular version is “kıymalı pide”, which has spiced ground meat. Another is “kaşarlı pide”, filled with cheese—usually Turkish kaşar or mozzarella. You can also find “ıspanaklı pide”, made with spinach and cheese. Some versions even have eggs cracked on top before baking.
You can mix and match fillings to your taste. Cheese and meat together are a very popular combination. Vegetarians can enjoy versions with spinach, mushrooms, or mixed vegetables.
How Is Pide Made?
Make the dough with flour, yeast, salt, sugar, and water or milk. After kneading it, they let it rise until it becomes soft and puffy. Then they roll the dough into an oval shape. They add the fillings in the middle and fold the sides over to form the “boat” shape. They pinch the ends to keep the filling inside.
Before baking, they brush the crust with an egg wash to make it golden and shiny. After taking it out of the oven, they often brush it with melted butter or olive oil to add extra flavour.
People love Turkish pide because it is warm, hearty, and full of flavour. The crust is soft but slightly crispy. The fillings are savoury and satisfying. It’s also a very customizable dish. You can use what you have at home to make your own version.
Pide is also fun to make. The dough is simple, and the shaping is easy with a little practice. It’s great to share with friends or family, and it looks impressive on the table.
Perfect for Any Occasion
Serve the Turkish pide as a meal on its own or with sides. A fresh salad, yoghurt sauce, or pickles go well with it. You can also serve it during family dinners, parties, or special events. It’s a great way to enjoy Turkish flavours in your own kitchen.
Turkish Kıymalı Pide (Meat Pide)
Ingredients
Dough:
- 3 ½ cups (450g) all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp olive oil
- 2 tsp instant yeast
- 150 ml luke warm water
- 150 ml luke warm milk
Filling:
- 300 g ground beef or lamb
- 1 tbsp oil
- 2 cloves of garlic minced
- 1 small onion finely chopped
- 1 tbsp tomato paste
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp Aleppo pepper or chilli flakes
- ½ tsp oregano
- 1 tsp black pepper powder
- Salt to taste
- A handful of chopped parsley or coriander optional
Cheese mixture
- 300 g mozzarella or half mozzarella, half cheddar
- 150 g feta cheese crumbled
- ½ tsp dried parsley
- 1 tsp Aleppo pepper
- A few coriander leaves
Toppings & Finishing:
- 1 egg plus 1 tbsp water for brushing crust
- White and black sesame seeds
- Olive oil or melted butter for brushing after baking
- Optional: grated cheese like mozzarella or Turkish kasar for a kaşarlı kıymalı pide
Instructions
Prepare the Dough
- In a large bowl (or stand mixer), mix flour and salt.
- Add sugar, yeast, and olive oil.
- Slowly pour in the lukewarm milk and water while mixing.
- Knead for 8–10 minutes until the dough is soft and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Make the Filling
- Heat a little oil in a pan. Sauté garlic until golden.
- Add onions and cook until soft.
- Add ground meat and cook until browned. Stir in tomato paste, spices, and seasonings. Cook until dry and not watery.
- Mix in parsley or coriander if using. Let the filling cool slightly.
Shape & Fill the Pides
- Preheat oven to 220°C.
- Punch down the dough and divide into 4 equal portions (about 193g each).
- Shape them into balls and let the balls rest for another 15-20 minutes.
- Roll each into an oval or boat shape, about 10–12 inches long.
- Tip: Roll it gently, taking a few passes rather than forcing it all at once. Let the dough relax between rolls if needed—this helps release tension and prevents it from shrinking back.
- Transfer to parchment-lined baking trays.
- Place a line of cheese along the edge, leaving a 1-inch border. Fold edges over the cheese slightly and pinch the ends into a boat shape.
- Brush edges with egg wash.
- Prick the center with a fork. Spread the meat filling in the center.
- Top with the cheese mixture and optional extra cheese.
- Sprinkle the sides with white and black sesame seeds
Bake
- Bake in the preheated oven for 12–15 minutes or until golden and crisp.
- Once out of the oven, brush the crust with melted butter or olive oil for a glossy, soft finish.
Notes
Frequently asked questions
Turkish pide is a traditional flatbread shaped like a boat, filled with various savoury toppings such as ground meat, cheese, or vegetables, then baked until golden and crispy.
While both use dough and toppings, you can make pide with a softer, fluffier crust and shape it like a boat. The flavours and spices used in pide are more Middle Eastern/Mediterranean in style.
Yes! Vegetarian versions are popular—fillings like spinach and feta, sautéed mushrooms, or mixed vegetables with cheese work great.
A mix of mozzarella and feta is commonly used. You can also use Turkish kasar cheese or cheddar for an extra flavour.
Yes. You can freeze both unbaked (after shaping and filling) and baked pides. To reheat, bake at 180°C until heated through.
Wrap it in foil or place in an airtight container and refrigerate for up to 3 days. Reheat in the oven or toaster oven for the best texture.
Pide pairs well with a fresh salad, ayran (Turkish yoghurt drink), or a side of olives and pickles.
No, a regular baking tray works fine. However, using a pizza stone or preheated baking steel can help get a crispier bottom.
Yes, if you’re short on time, store-bought pizza dough or flatbread dough can be used, though homemade gives a more authentic taste.
No. While both are Turkish flatbreads, lahmacun is thinner, round, and topped with a very thin layer of minced meat and herbs. Pide has a thicker crust and a variety of fillings.
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