Pide recipe with photo, Turkish with minced meat in the oven

Prepared by: Julia Vetrina

06/22/2017 Cooking time: 1 hour 40 minutes

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Pide is a Turkish pastry that is a “boat” of dough with filling. It is reminiscent of our pies and pizza at the same time. In the classic version, minced meat with spices and tomatoes is added.

Classic recipe for pide with Turkish minced meat

Fried boats with crispy sides and meat filling are the main decoration of the oriental cuisine table.

Preparation next.

What ingredients will you need?

The recipe will require a set of components:

500 g of sifted premium wheat flour. The rosyness and fluffiness of baked goods depends on the fraction and quality of flour. It is better to add high-quality wheat flour without impurities. Before adding, the mixture must be stirred to clear the flour of blockages and enrich the composition with oxygen.
7 g instant granulated yeast. Both dry and bracketed yeast will work. It is imperative to check the expiration dates of the product and strictly follow the instructions on the packaging.
½ tsp. fine salt.
180-200 ml of purified water.

For filling:

600 g chilled minced beef. Türkiye is a country with a dominant Muslim faith, and therefore excludes the consumption of pork. Traditionally, the filling is filled with beef or lamb. Chicken and cheese are also suitable.
1 large onion. When onions are added, the meat turns out much more tender and juicy.
8 cloves of garlic.
½ tsp. Adyghe salt. The proportions of salt should be 1 tsp. per 1 kg of meat base.
Ground black pepper to taste. It is also possible to diversify the flavors by adding red pepper, smoked or sweet paprika. It is important not to overdo it so that the minced meat retains the natural taste of the meat.
100 ml frying oil. You will need an oil without a strong aroma and taste that does not burn or smoke when the temperature rises.
200 g cheese. When heated, soft cheeses melt and saturate the bread cake, and in combination with butter give the baked goods a delicious aroma. Traditionally, feta cheese or pickled cheeses are added to the filling. If fermented milk products are salty, they can be cut into cubes and soaked in cool milk for about 15 minutes. It is not recommended to add Adyghe cheese, as it turns into a curdled mass.

Step-by-step cooking process

To bake pide, you need to follow the rules:

Sift the flour and salt into a large bowl, add granulated or knead pressed yeast. Mix the ingredients.
Add room temperature drinking water into the mixture in small portions.
First fold in the dough with a spoon, and as it thickens, knead the plastic mass with your hands.
Leave the yeast mixture to mature for 40 minutes.
Finely chop the garlic and onion into cubes.
Fry the chopped onion in hot oil, after it becomes transparent, add the garlic to the pan.
Add the ground beef, pepper the mixture and adjust the taste with salt. Mix the filling and continue frying for 10 minutes.
Roll out the dough into rectangles, place a generous portion of filling in the center, form the dough into a boat shape, sealing the edges.
Transfer the pide to a baking sheet lined with wax paper. Bake in an oven preheated to 200°C.

What can I add?

You can put a generous portion of greens into the minced meat. Also, aromatic cuts are suitable for decorating ready-made dishes. It is important to remember that after cooking, the color of the greens is lost, so it is better to add most of them at the end of cooking. For a crispy crust, the sides of the boat must be coated with beaten egg before baking.

For juiciness and piquant sourness, you can add chopped tomatoes and bell peppers into the filling. It is necessary to ensure that the tomatoes are cleared of skin and excess watery juice.

Serving rules, decoration

Pide is a versatile pastry that can be served with a cup of hot tea, or as an independent part of the holiday menu. The hot boat should be placed on a wooden presentation board, sprinkled with a handful of chopped herbs and crushed pepper. Next to the pide, a bowl with a sauce based on Turkish yoghurt with grated garlic and dill looks impressive.

The calorie content of the dish depends on the filling:

Dish	Protein, g/100g	Fat, g/ 100 g	Carbohydrates, g/100g	Calorie content, kcal/100g
Classical	10	6	56	351
With cheese	14	9	73	362
With chicken	12	10	43	296
With vegetables	9	6	35	220

“There’s no arguing about tastes,” but...

Let's focus on the main components that significantly affect the quality and taste of baked goods. More attention is paid to the choice of products for filling.

Spices and herbs: moderation and harmony

While walking along the colorful streets of a country surrounded by four seas, where the sea air mixes with the fragrance of exotic plants and the descending morning cool of mountain peaks, the smell of hot meat cakes is especially pungent and appetizing. For some reason, there is an opinion among European tourists that oriental cuisine is when there are a lot of aromatic spices. Most likely, it seems this way precisely because of being in the fresh air during outdoor activities.

Be sure to read: A real recipe for Turkish simit (bagel) with photo and video instructions

Spices in Turkish cuisine are used sparingly, and no professional chef would abuse them.

The main principle: the main product of the dish should have its characteristic aroma, and the harmonious combination of herbs only slightly complements and emphasizes its taste. This, first of all, applies to the main component of the filling - meat.

Meat

Traditionally, Turkish cuisine uses lamb or beef; less often - poultry meat. Of the above, for Europeans only lamb has a specific taste and smell.

From this you can choose a neutral option - beef or chicken. The duration of heat treatment matters, so veal is preferable. If you are preparing a traditional pide, it should be young, lean lamb, alone or in combination with veal.

To prepare minced meat, you can pass the meat through a large grinder or finely chop it with a knife. Then the minced meat is seasoned with spices, salt, chopped herbs, and, if desired, lemon or pomegranate juice, soy sauce (if you need to soften the smell of lamb, make the meat softer and juicier).

The minced meat must be perfectly prepared so that its baking time coincides with the readiness of the dough.

Vegetables for filling

Sweet peppers and tomatoes add not only taste, but also juiciness.

It is preferable that the tomatoes have dense pulp with a small number of grains, and the peppers are of the salad variety, with thick walls. They are added to the filling so that after baking it does not become too dry. The taste is adjusted with garlic, onion, and hot pepper. Onions and garlic are added for flavor, not for disguise.

Cheese

Cheese is an optional component for pide, unlike real Italian pizza.

We silently agree, because pide really tastes much better with cheese. In addition, during the baking process it melts, forming a stretchy crust that retains the delicious juice and dizzying aroma.

Be sure to read: How to make baklava at home: what it consists of, secrets, how to make the dough, recipes

For the sake of fairness, we note that the traditions of cheese making in the territory of modern Turkey go back more than 10,000 years, and now the country produces more than 150 types of cheeses, including using Swiss technologies, in the Kara province - a former province of the Russian Empire. Therefore, any cheese will be suitable for pide, and this will not be a technological error.

The main components for flat bread (pide - pita) have been selected. To make it more filling, you can add chickpeas to the filling and start baking.

With melted cheese

Pide (the Turkish recipe with photo involves adding only meat to the filling) can be prepared in the form of a delicious flatbread with a variety of sticky fillings.

Turkish pide recipe with photos with added cheese.

The cheese permeates the yeast base and gives the baked goods a delicate aftertaste.

What ingredients will you need?

Grocery kit you will need:

250 g (may vary slightly) premium wheat flour;
90-100 ml of warm cow's milk;
50 g softened butter 82% fat;
½ tsp. finely granulated yeast;
a pinch of sea salt.

For filling:

300 g moderately salted cheese;
250 g soft or semi-hard cheese;
1 farm egg + 1 yolk;
slice 20 g butter.

Step-by-step cooking process

The method of preparing a dish consists of the following steps:

Heat the milk until warm, add the butter until the slices begin to melt.
Pour in the yeast with sugar, throw in a pinch of salt, and add sifted flour in portions.
Knead the dough with a plastic texture, cover the mass with film, leave to increase in volume for 1.5 hours.
Grate different types of cheese with large shavings, release the egg, stir. Pre-check the cheese for saltiness, reduce its amount if necessary. To taste, you can add soft cream cheese for a velvety aftertaste.
Cut the dough into several parts, roll each piece thinly, and shape it into an oval or rectangle.
Cover the dough with a layer of cheese, leaving the edges free.
Make a boat shape from the dough, coat the sides with a brush greased with beaten egg.

Bake until golden brown for 25 minutes in an oven preheated to 200°C.

Serving rules, decoration

Coat the finished boats with melted butter, cut into pieces and present to the table. The remaining dough can be rolled out, brushed with yolks, sprinkled with sesame seeds and baked. Present the baked goods warm, cover with chopped herbs and add a bowl of piquant tomato ketchup.

Turkish pizza lahmacun

From Arabic, “lahmajun” is translated as “meat with dough.”

Thin and crispy dough

For this delicious dish, the dough is kneaded without yeast so that it turns out fragile and thin.

Cooking time, portions, nutritional value

It will take 10 minutes for 2 flatbreads, not including proofing. 100 g contains 227 kcal.

What products do you need?

425 g flour
75 ml water
75 ml milk
12 g salt

Step by step

Mix milk and water, add salt.
Add sifted flour in small portions.
Knead the stiff dough and knead it until smooth.
Wrap in a towel and let stand warm for 1 hour.

Filling

Lahmacun with lamb is very tasty. In Turkey it is mainly prepared this way. But replacing lamb with beef is quite acceptable.

What you will need

200 g beef
50 g beef fat
2 ripe tomatoes
1 red pepper
1 green pepper
2 onions
4 cloves garlic
40 g fresh parsley
a pinch of paprika powder, hot pepper and cumin crushed in a mortar
salt and black pepper to taste

Procedure

Finely chop the tomatoes, peppers, onions, garlic and herbs with a sharp knife.
Chop the meat and fat with a knife as well. You should get chopped minced meat. Combine it with vegetables and spices and put it in the refrigerator for 1 hour.
Divide the dough into 2 parts and roll out very thin.
Spread each flatbread evenly with the filling.
Bake at 220°C for 7-10 minutes.

With egg and cheese

Turkish pide is an open flatbread with a juicy filling that can be prepared for lunch or any homemade snack.

What ingredients will you need?

Set of components for the recipe:

200 g of premium wheat flour;
1 level tsp. dry express yeast;
120 ml purified warm water;
incomplete 1 tsp. fine salt;
1 tsp. granulated sugar;
400 g fresh soft mozzarella;
150 g dry cow's curd;
2 cherry tomatoes;
a pair of fresh farm eggs;
1 tbsp. l. grated dried thyme;
ground black pepper to taste;
2 garlic cloves.

Step-by-step cooking process

You need to follow these steps to prepare Turkish pastries:

To activate the yeast, pour 100 ml of warm water into a bowl, add and dilute the yeast, add sugar, stir and cover with a towel for 20 minutes.
Salt the workpiece, then add flour and remaining water in portions. Add a little at a time to control the consistency of the dough.
Roll the elastic base into a ball, place in a bowl and cover with a damp towel. Leave to rise for 30 minutes in a warm place.
Grate the mozzarella with a coarse grater, mix with cottage cheese, pepper, thyme and garlic puree. Add a little salt if necessary.
Divide the dough into equal parts, roll into oval pieces.
Place half of the filling in the middle, folding the free edges to form a boat shape.
Make a small depression in the center of the filling and release one egg at a time.
Place a thin slice of tomato on top.
Bake at 220°C for about 20-25 minutes.

Serving rules, decoration

Present the Turkish pide hot so that the egg yolk remains liquid. You can offer a container of creamy or cheese sauce with the boat. You can add grated garlic, chopped cilantro or slices of pickled cucumber to the sauce for piquancy.

Performance technique

Divide the dough into 2 equal parts.
Sprinkle the table with flour and roll out a flat cake 15-20 centimeters wide and 35-40 centimeters long.
Carefully and evenly place half of the filling in the middle of the flatbread.
We arrange sides along the long edges of the cake and pinch them or press them with our fingers on the short edges, so that it looks like a boat.
Brush the pide with cheese with egg, with minced meat - decorate with rings and slices of tomatoes and peppers to taste. Place on a baking sheet with oiled paper and place in a preheated oven for half an hour. Temperature range – 180-220 degrees.
The finished baked goods are cut crosswise into portions, in our case in half.

The recipe is for 4 servings. Cooking time - 1 hour 20 minutes - 1 hour 40 minutes.

Cooking does not require any special skills and anyone can do it.

With warm and juicy vegetables

Pide, whose Turkish recipe with photo is known all over the world, allows you to experiment with options for fillings and base. Baking with sour milk turns out airy and soft.

If desired, the base can be prepared without meat and poultry in order to use the pide as a snack flatbread for the main dish.

What ingredients will you need?

Set of components for preparation:

200 ml cow's sour milk;
3-4 tbsp. l. odorless oils;
2 tsp without a slide granulated sugar;
1 tsp without top fine salt;
1 tsp. loosening powder;
400 ml high quality wheat flour.

Filling:

2 young eggplants;
a couple of fleshy tomatoes;
large onion head;
1 tbsp. l. oils;
1 level tsp. salt;
crushed black pepper at your discretion.
a large bunch of fresh juicy greens to choose from.

Step-by-step cooking process

To bake an appetizing mini-pizza in Turkish style, you need to taste:

Dissolve sugar in warm sour milk with salt and baking powder, leave the mixture to bubble for 15 minutes.
Pour the oil into the base, mix, start adding flour in parts, forming a soft dough.
The mass should be soft and not stick to your hands. Leave the dough to rest for 10 minutes.
Wash the vegetables for the filling and remove the skin from the eggplants.
Chop the onion into cubes, cut the eggplant into cubes, grate the tomatoes to a puree consistency using a grater.
Fry the vegetables in hot oil in a frying pan for 8 minutes, stirring. Salt the mixture and sprinkle with pepper.
Divide the dough into portions, knead with your hands, roll out into a sheet, folding the edges into a boat.
Place the pieces on an oiled baking sheet, lay out the pide, bake for 25 minutes at 180°C.

Serving rules, decoration

Present hot fried boats with juicy vegetable filling hot, sprinkled with chopped herbs. Turkish boats should be served with steaming meat steak, kebabs with vegetables, and sauces of your choice.

With tomatoes

Pide (the Turkish recipe with photo is reminiscent of Adjarian khachapuri) with the addition of tomato turns out much juicier, acquires a refreshing taste and pleasant sourness.

What ingredients will you need?

To prepare the dish you will need:

300 g of sifted wheat flour;
1 full tsp. yeast;
230 ml of purified water from the filter;
1 tsp. Sahara;
3 tbsp. l. olive oils.

Filler:

400 g juicy minced meat;
large onion;
1 chili pod;
2 tbsp. l. pepper paste;
a couple of large tomatoes;
3 tbsp. l. olive oils;
2 tbsp. l. fresh lemon juice;
fine salt and pepper as desired;
farm egg.

Step-by-step cooking process

The preparation of the dish must be carried out in steps:

Sift flour and salt onto a clean work surface.
Make a hole, add sugar, powdered yeast with heated water and make a soft dough.
After 5 minutes, pour in the clarified butter, form the dough into a ball, transfer to a bowl and cover with a layer of film.
Send the workpiece to a warm place, leave to rise for an hour. During this time, the dough will increase in size by 2 hours.
Heat chopped onion, garlic and pepper in a deep frying pan in oil.
Add the minced meat and fry, breaking up any lumps with a spatula.
Add pepper paste and peeled tomato slices.
Balance the mixture with salt, chopped pepper and lemon juice.
If the filling turns out to be dry, add a little olive oil to the minced meat.
Place the dough that has grown in size on a surface sprinkled with flour, cut into 4 pieces, and form into balls.
Stretch the blanks with your fingers into an oval 3 mm thick and 35 cm long.
Place the dough on a baking sheet, place the filling in the middle of each piece, fold the edges 1-2 cm to form a traditional oblong shape.
Form long ends, coat the dough and filling with beaten egg.
Bake the cakes at 200°C for no more than 20 minutes.

Serving rules, decoration

Present the traditional Turkish dish of flatbread with meat hot, so that the juices of the filling have time to saturate the dough base, but do not soak the boat. Serve the dish with vegetable salads and a mix of sauces to suit your personal taste.

How to prepare pide filling

Heat vegetable oil in a frying pan and fry finely chopped onion and garlic in it.

Add chopped mushrooms and peppers. Simmer everything for 10 minutes. Transfer some of the filling to a bowl.

We will fry the minced meat in the same pan. If necessary, add a little oil and fry the meat in it.

When the minced meat is ready, add the stewed mushrooms with peppers, chopped peeled tomato and mix. Then add tomato puree and spices. Fry the minced meat uncovered for about 10 minutes, stirring occasionally.

On kefir

A recipe for juicy and soft Turkish pide with a photo will allow you to create delicious baked goods without yeast using kefir.

Preparation next.

What ingredients will you need?

A set of components that will be required for preparation:

200 ml 2.5% fat kefir;
3 tbsp. l. vegetable oil;
400 ml of premium flour;
½ tsp. soda;
5 tsp. granulated sugar;
a pinch of fine salt.

Filler:

300 g minced beef;
150 g mixed frozen vegetables;
1 onion head;
2 garlic cloves;
1 tbsp. l. tomato paste;
a mixture of meat seasonings and salt to taste;
1 pod of bell pepper;
120 g Suluguni cheese;
1 tsp. homemade tomato adjika;
3 tbsp. l. olive oil;
a large bunch of greenery for presentation.

Step-by-step cooking process

Fried Turkish mini-pizzas must be prepared in the following steps:

Dilute sugar with salt and soda in kefir, stir and wait until a violent reaction begins.
Pour in vegetable oil, add sifted flour in portions, being careful not to clog the texture.
Knead the dough on the table so that the mass stops sticking to your hands.
Let the base breathe for 10-15 minutes.
Fry the diced onion in hot oil, add the minced meat to the onion, continue frying, breaking up any lumps with a spatula.
Add a mix of frozen vegetables, add chopped garlic, after lightly frying, pour in 100 ml of water, simmer the mixture under the lid until the vegetables are soft.
Add the paste diluted with water and add adjika as needed.
Tint the filling to taste with your favorite spices, dried herbs for shish kebab or barbecue.
Cut the cheese into small pieces, divide the dough into 5 equal pieces.
Roll each part thinly into an oblong flatbread and place on a baking sheet lined with parchment.
Place the meat filling in the center of the workpiece, form boats, and pinch the edges so that they do not open during baking.
Bake the pide at 220°C until the crust is golden brown, 10 minutes.

Serving rules, decoration

Cover the toasted pastry with a damp towel for 10 minutes, then sprinkle the surface with chopped parsley or cilantro. In order for the dough to become covered with bubbles, it is necessary to coat the sides of the dish with a slice of butter when ready.

Ingredients:

Premium wheat flour – 300 grams
Milk – 100 Milliliters
Water - 50 Milliliters
Egg – 1 piece
Vegetable oil - 3 tbsp. spoons
Dry yeast - 1 teaspoon
Sugar - 1 tbsp. spoon
Salt - 1/2 teaspoon
Minced meat - 500 grams (beef or turkey)
Onion - 1 piece (small)
Leek – 50 grams
Sweet pepper – 1 piece
Tomatoes - 1-2 pieces
Black pepper - To taste
Red hot pepper - To taste
Ground paprika - 1 teaspoon
Spice mixture - 1-2 teaspoons

Number of servings: 12-14

With chicken and cheese

Pide (the Turkish recipe with photo is similar to a pie with unleavened dough) is soaked in juices during cooking and turns out very tasty. The chicken filling goes perfectly with vegetables, mushrooms and salty cheese.

What ingredients will you need?

Necessary components included:

1 glass of drinking filtered water;
large onion head;
1 chicken fillet;
50 ml purified oil;
a pinch of fine salt;
2 cups high-grade flour;
200 g of cheese, classic or with sun-dried tomatoes;
2 tomatoes;
150 g champignon mushrooms;
2 garlic cloves;
a large bunch of juicy parsley;
spices for meat to taste.

Step-by-step cooking process

The dish should be prepared in steps:

Pour salt into warm water, mix, gradually add butter and flour, knead into a soft dough that does not stick to your hands.
Leave the workpiece to increase in volume for 25 minutes.
Sauté chopped onion and chopped garlic in hot oil.
Add chicken fillet, cut into pieces, to frying.
After frying, add sliced mushrooms and simmer with meat for 7-8 minutes.
Place the chopped tomatoes into the pan and cook for 10 minutes.
Enhance the taste of the dish with a mix of spices, add salt to taste and sprinkle with pepper.
Place the cheese cheese, divided into pieces, and chopped greens into the frying pan.
Cover the mold with parchment, coat with butter, lay out the dough pieces, rolled into an oval shape.
Shape the dough into an oblong boat, leaving the middle open.

Grease the surface of the boat with melted butter, bake at 180°C for 20 minutes.

Serving rules, decoration

The fragrant pastries should be served hot so that the dough remains soft and airy. The cheese will melt into a sticky crust, the vegetables and meat will soak into the dough base. Pide can be served in a cafe as a snack pastry or in combination with any main course.

Turkish open pies

Pide is an analogue of pizza, flat cakes made from yeast dough, shaped like long boats, and inside there is a delicious filling, which can also vary. The juiciness and satiety of this dish directly depends on the different composition of the fillings. They are traditionally prepared from minced meat with some vegetables, chopped chicken, beef, lamb, there are options with cheese + spinach, or simply, for example, with two or three types of cheese. There are actually many types of pide. The recipe for the dish is quite simple. Many even call it Turkish fast food. But real pide in Turkey is cooked in a wood-fired oven, and it’s better to try it hot so that it doesn’t get cold.

With veal

Turkish boats with cheese and meat filling can be prepared before a large company arrives.

What ingredients will you need?

Set of products for cooking:

3 tbsp. l. breadcrumbs;
5 cups sifted flour;
½ glass of heated water;
large egg;
fine salt to taste;
30 ml homemade low-fat yogurt;
1 packet of granulated yeast;
1 tsp. granulated sugar;
400 g young veal;
5 tbsp. l. refined frying oil;
100 g soft cream cheese;
2 fleshy tomatoes;
1 pod of sweet pepper;
hot chili to taste;
3 garlic cloves;
a bunch of juicy greens.

Step-by-step cooking process

You need to follow the steps to prepare golden brown pastries:

Combine warm water with sugar, dry yeast and fine salt in a large bowl.
Stir until all the lumps melt, add crackers, unsweetened yogurt, sifted flour and egg.
Knead elastic and elastic dough, set aside, closer to heat.
Grind the stripped veal.
Fry the ground onion and garlic in oil, add the meat with spices, add salt.
As soon as the veal has lightened, add the tomatoes, chili and green pepper cut into large pieces.
Simmer over low heat until excess liquid boils away.
Add spices and finely chopped herbs.
Mix the aromatic meat filling with a spatula and set aside.
Roll the dough pieces into ovals and place a large lump of minced meat in the center.
Pinch the edges to make an oblong boat.
Fill the free space with grated cheese and partially with slices of creamy soft cheese.
Bake the pide for about 20 minutes at 200°C.

Serving rules, decoration

The presentation must be done hot. Place the crispy boat on a plate, sprinkle with herbs and serve with a cup of herbal tea or natural fruit nectar.

Useful tips and tricks

You will get delicious Turkish pastries if you follow the rules:

Pide dough can be prepared using water or milk, but yeast must be added to the composition. The dough will also turn out soft if you make it with sour milk or kefir.
It is important not to overcrowd the dough when adding flour. You should pour the flour into the base in portions, kneading the mixture thoroughly each time. The ideal dough does not stick to your hands.
Yeast is the key to fluffy and soft dough, so it’s important to check the expiration dates on the packaging.
The fattier the kefir used for the dough, the brighter the creamy taste of the finished dough.
Only dry cottage cheese and moderately salted soft cheese should be added to the filling. This way the pide filler will be balanced, but will not turn into a pasty slurry.
Yogurt sauce with chopped garlic and chopped herbs is ideal for the finished dish. It is customary to break off each slice of boat from the pide, dip it in the sauce and taste it.
It is important to add high-quality meat of large fractions to the composition. This way you can feel the natural taste of meat with seasonings in the filling.
The vegetables in the filling cannot be watery so that the dough base does not break down.

Turkish pide can combine beef with tomatoes; the classic recipe includes cheese and meat; other numerous options with photos allow you to use chicken, all types of vegetables, sliced mushrooms, cheese and chicken eggs.

Description of preparation:

Feel free to experiment and try different ingredients, just save the dough recipe.
But first, read how to make pide with champignons and cheese. This dish can still compete with pizza. My children were delighted with the baked goods and ordered them to be made for their birthdays. Purpose: For lunch / For dinner Main ingredient: Vegetables / Onion / Tomato / Mushrooms / Dairy products / Cheese / Flour / Champignons Dish: Baking / Pies / Filled dishes Geography of cuisine: Turkish / Eastern