After reminiscing about the Turkish Coastline in my previous story, I had to flick through some old recipes I had from visiting the region. Even as I put together our last story, I was lusting for the lemon, garlic and parsley flavours that is typical for the region and a taste of Delicious Turkish Pide.
I haven’t been to Turkey for quite a lot of years, and unfortunately I don’t have another trip pending at the moment. I wanted to find a dish with the flavours to satisfy my increasing cravings for the local foods. The Turkish Pide was my first choice!
I must have a pretty great food memory because I can still smell the aromas from the markets and street stalls. The aromatic spices that linger in the air and the luscious foods that draw you closer to the street vendors. I knew I wanted to taste an authentic Turkish Pide again. After a little trial and error I found a recipe that, with a little alteration, nailed the flavours.
Today I am bringing you my adaptation of a Turkish Pide recipe. These are the flavours I remember and loved. I apologise if the recipe isn’t a perfectly authentic Turkish Pide recipe, but for me the flavours are exactly as I remember.
Scrumptious Turkish Pide RecipePrint Recipe
- 510 gm flour
- 1 1/2 tbsp instant yeast
- 2 tsp salt
- 1 tsp sugar
- 210 ml lukewarm water
- 25 gm olive oil
- 1/4 cup extra of olive oil to brush pides
- 500 g minced beef not lean
- 1 onion diced
- 3 cloves garlic grated
- 1/2 green capsicum diced
- 1/2 red capsicum diced
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp smokey paprika
- 2 tsp ground cumin
- 1 bunch parsley chopped half for serving
- 1 in lemon cut wedges
- 1 serve hummus recipe on my site
- Combine flour, yeast, sugar and salt then add the oil and warm water.
- Use your hands to combine the dough and kneed the mixture to for five minutes to activate the gluten.
- When you have a soft shine dough cover the bowl with a tea towel and place the bowl in a warm spot. A good place is near a sunlit window.
- After an hour the dough should be ready for use. Check that it has increased in size. If not place it in a warmer environment and leave it a little longer.
- Add the mince meat, onion and garlic to a frying pan, I don't use oil because I find there is enough in the meat.
- Fry off these ingredients. The mixture will look quite wet for a while but as you continue to fry the it will eventually be cooked off.
- When the moisture starts to reduce add the diced capsicum and spices.
- continue to cook the beef filling for about 10 minutes stirring occasionally.
- When there is very little moisture left remove the pan from the heat and allow it to cool slightly.
- Add half of the chopped parsley to the pan.
- Preheat oven at 180C.
- Prepare two large baking sheets with baking paper.
- Dust the bench top with a little flour.
- Divide the dough into about 8 equal balls.
- Roll each of the balls out into a thin oval shape.
- Place each of the 8 dough basis on the baking tray.
- Add the beef filling to the dough leaving a 1 1/2 cm boarder around the outside.
- Fold the border over the filling and pinch the top and bottom ends together.
- Repeat the same steps until all the dough has the Pide filling.
- Brush each pide with the olive oil.
- Bake the Pide for about 15 - 20mins at 180C or until golden.
Recipe NotesThe preparation time includes one hour to rest the dough.
Can I make a confession now? I’ve made the this Turkish Pide recipe three times now! Yep, I’m stuck… I can’t move past this dish at the moment, I love it so much. I am considering making a mega batch of the beef filling and freezing it in portions so that I can make the dish even quicker.
Whenever I make the Turkish Pide, I also make my quick homemade hummus as a side. Then, before diving into the Pide I squeezed huge amounts of lemon over the dish, slather hummus over the top, and plonk a fistful of chopped parsley on top. It is good!!!
Please try my Scrumptious Turkish Pide Recipe and tell me what you think.