Turkish pide ovens reach 900°F and bake these boat-shaped breads in exactly 90 seconds—any longer burns the edges.
Minced Meat Pide
Get ready to indulge in a mouthwatering minced meat pide that’s sure to impress your friends and family! This delightful Turkish flatbread is generously topped with a savory blend of spiced ground meat, fresh herbs, and a hint of tangy tomato, all baked to golden perfection. Perfect for sharing, this pide is not just a meal; it’s a flavor-packed experience you won’t want to miss!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Yarım yeşil biber
- Yarım soğan
- Yarım kırmızı biber
- tuz, karabiber, kırmızı toz biber, kekik, kimyon
🥩Meat & Seafood(1)
- 250 gr dana kıyma (0.55 lbs)
🥛Dairy & Eggs(1)
- Kaşar rendesi
🫙Pantry Staples(4)
- 1 paket kuru maya
- 6 su bardağı un (750 g)
- 1 yemek kaşığı şeker (15 ml)
- 1 yemek kaşığı domates salçası (15 ml)
🧂Spices & Seasonings(1)
- 1,5 tatlı kaşığı tuz (7.5 ml)
📦Other(1)
- 2,5 su bardağı ılık su (600 ml)
👨🍳 Instructions
- 1
Knead the dough well and let it rise for about 1 hour.
- 2
Divide the risen dough into 14 equal pieces.
- 3
Roll out each piece and fill with the minced meat mixture, then close from the top.
- 4
Turn them over and cut with a knife to create openings, then sprinkle grated cheese on top.
- 5
Bake in a preheated oven at 250 degrees Celsius without fan.
💡 Pro Tips
- ✓Bake pide at exactly 250°C (482°F) without convection because the intense radiant heat creates the characteristic crispy bottom while keeping the top tender, mimicking traditional stone oven conditions.equipment250°C without fan
- ✓When cutting openings in the pide, use a sharp knife at a 45-degree angle and cut 2-3cm deep to prevent the filling from drying out while allowing steam to escape during baking.technique45-degree angle, 2-3cm deep
- ✓Let your pide dough rise for exactly 60-75 minutes until doubled in size because over-proofing weakens gluten structure and creates a dense, heavy crust that won't hold the meat filling properly.timing60-75 minutes
- ✓Pre-cook your minced meat filling to 70°C internal temperature before assembling because raw meat releases moisture during baking, creating soggy dough and uneven cooking.ingredient70°C internal temperature
- ✓Divide dough into equal 80-90g portions using a kitchen scale because uniform sizing ensures even baking times and prevents some pide from burning while others remain undercooked.technique80-90g portions
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Turkish pide ovens reach 900°F and bake these boat-shaped breads in exactly 90 seconds—any longer burns the edges.
Minced Meat Pide
Get ready to indulge in a mouthwatering minced meat pide that’s sure to impress your friends and family! This delightful Turkish flatbread is generously topped with a savory blend of spiced ground meat, fresh herbs, and a hint of tangy tomato, all baked to golden perfection. Perfect for sharing, this pide is not just a meal; it’s a flavor-packed experience you won’t want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Yarım yeşil biber
- Yarım soğan
- Yarım kırmızı biber
- tuz, karabiber, kırmızı toz biber, kekik, kimyon
🥩Meat & Seafood(1)
- 250 gr dana kıyma (0.55 lbs)
🥛Dairy & Eggs(1)
- Kaşar rendesi
🫙Pantry Staples(4)
- 1 paket kuru maya
- 6 su bardağı un (750 g)
- 1 yemek kaşığı şeker (15 ml)
- 1 yemek kaşığı domates salçası (15 ml)
🧂Spices & Seasonings(1)
- 1,5 tatlı kaşığı tuz (7.5 ml)
📦Other(1)
- 2,5 su bardağı ılık su (600 ml)
👨🍳 Instructions
- 1
Knead the dough well and let it rise for about 1 hour.
- 2
Divide the risen dough into 14 equal pieces.
- 3
Roll out each piece and fill with the minced meat mixture, then close from the top.
- 4
Turn them over and cut with a knife to create openings, then sprinkle grated cheese on top.
- 5
Bake in a preheated oven at 250 degrees Celsius without fan.
💡 Pro Tips
- ✓Bake pide at exactly 250°C (482°F) without convection because the intense radiant heat creates the characteristic crispy bottom while keeping the top tender, mimicking traditional stone oven conditions.equipment250°C without fan
- ✓When cutting openings in the pide, use a sharp knife at a 45-degree angle and cut 2-3cm deep to prevent the filling from drying out while allowing steam to escape during baking.technique45-degree angle, 2-3cm deep
- ✓Let your pide dough rise for exactly 60-75 minutes until doubled in size because over-proofing weakens gluten structure and creates a dense, heavy crust that won't hold the meat filling properly.timing60-75 minutes
- ✓Pre-cook your minced meat filling to 70°C internal temperature before assembling because raw meat releases moisture during baking, creating soggy dough and uneven cooking.ingredient70°C internal temperature
- ✓Divide dough into equal 80-90g portions using a kitchen scale because uniform sizing ensures even baking times and prevents some pide from burning while others remain undercooked.technique80-90g portions