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Turkish Pide, Meat pide, Pide

Turkish Kıymalı Pide (Meat Pide)

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Turkish pide is a boat-shaped flatbread filled with spiced meat, cheese, or vegetables, baked until golden and crisp. It's made with a soft, yeast-leavened dough and finished with a brush of butter or olive oil for a glossy crust.
Course Breakfast, Brunch, Dinner
Cuisine Turkish
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4
Author sumisculinarynotes

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

Serve warm with lemon wedges and a fresh salad.
For vegetarian options, replace meat with sautéed vegetables or spinach & cheese.
You can freeze shaped, unbaked pides. Bake from frozen at a slightly lower temp (200°C) for a few extra minutes.
Optional Variations
Kaşarlı Pide: Add cheese instead of (or in addition to) meat.
Sucuklu Pide: Use Turkish sausage (sucuk) with cheese.
Ispanaklı Pide: Spinach and feta filling.
Egg on top: Crack a raw egg over the filling in the last 2–3 minutes of baking (traditional and delicious).