Ingredients
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Dough
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300 ml Water
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1 teaspoon dry yeast
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1 teaspoon minced beef
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3 tablespoons Olive oil
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400 ml Plain Flour
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Topping
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400 g minced beef
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1 pcs Onion chopped
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1 pcs green pepper chopped
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1 pcs Egg
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2 tablespoons Olive oil
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1/2 tablespoon Salt
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a pinch Black pepper
Directions
Pide is a traditional staple Turkish dish. In every city in Turkey, you can find specialist shops, called pideci. The shape of Pide is typically a long and narrow boat-shaped, with folded dough edges.
Pide is usually made of dough with a meat topping. Besides meat, there are other toppings such as cheese and spinach, sudzuka or pastrami. It can often be found with fried eggs on top. There are many variations, which mostly depend on the region where it is made. In the north, closed Pide is made, while in the Mediterranean, smaller pieces are served in one piece. Usually, it is ‘açık’ or open, but it can also be ‘kapali’ which means closed.
Although it is street food, it is often cooked at home as well, especially when it comes to social gatherings and different celebrations.
Pide Origin
There are two theories about its origin. The first says that Pide comes from tokolak – flatbread from the Ottoman Empire. Another theory is that it originated after WW1 when Turkey was completely devastated by war. It was a way to make the best use of food leftovers.
It is believed to originate from the Samsun area on the Black Sea coast. The original Pide from Samsun, or as it is called kiymali, is longer in shape and the stuffing is completely wrapped in dough. Today’s form was created afterwards, to make preparation easier.
There is another very similar dish called Lahmacun. Although very similar, there are some differences. The first is in shape, the Lahmacun is rounder and more like pizza. Also, parsley is added to the Lahmacun stuffing in addition to the meat and onions, and it is served with additional vegetable garnish.
Many assume this is a form of Turkish pizza, this is an unwelcomed comment to Turkish culture.
I got my Pide recipe from a Turkish friend from Turkey. Her family has been preparing it this way for generations.
Steps
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1
Done
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Combine flour, salt and yeast in a bowl. Add water and knead until you have a dough. Finally, add olive oil and mix again. Cover the bowl with a cloth and leave it near the heat source for approx. 45-60 min. The dough should rise to about double the size. |
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2
Done
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While the dough is proofing, prepare the topping. In a wide saucepan, heat oil and sauté onion and pepper on it. Add the salt and pepper to taste. |
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3
Done
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Sauté until onions and peppers do not become soft, then put aside and allow to cool slightly. Add the minced beef to the mixture and mix well. It will be a topping. |
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4
Done
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When the dough has risen, knead it again with your hands until it is elastic and smooth. |
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5
Done
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Divide the dough into 3-4 sections and spread it into squares approx. 20x40 cm and not more than 5-6 mm thick. |
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6
Done
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Oil the baking paper and put the dough on it. Pour a layer of topping over the dough, leaving 1 cm on each side free. Now fold edges to form a boat shape. |
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7
Done
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Break one egg and mix it with 2 tablespoons of olive oil. Grease the ends of the dough with this. |
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8
Done
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Place it in the oven on 200 C for about 10-15 minutes until crispy. |
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9
Done
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Once the Pide has been baked, remove it from the oven, let it cool for a few minutes and cut it into slices. |
One Comment Hide Comments
Never heard of this and will look out for it when I visit Turkish restaurants now. It reads so delicious and I’ve had similar spinach and feta cheese open dough bread but with no egg.