Pide is a traditional Turkish boat-shaped pastry. This past summer, my husband, daughter, and I vacationed in Turkey, and the hotel served these very pide — there were so many varieties: with cheese, with a spinach filling, with ham and cheese, and of course with ground meat. In my opinion, the ones with the meat filling were the most delicious, though I'll admit I might be biased)), since among savory baked goods I tend to love meat fillings most of all — though the cheese ones were also really wonderful)) I used the same dough as in Adjarian khachapuri, only I swapped vegetable oil for butter. For the filling I used pan-fried ground meat with vegetables — the meat should not be too lean. The onion, tomato, and bell pepper add juiciness and texture to the filling, but if you don't have tomatoes and bell pepper on hand, you can skip them and just use onion. For a little extra flavor I added feta to the filling — you can use brined white cheese instead, or even firm mozzarella or any other cheese you like. At the end of the day, pide is basically a Turkish-style pizza, and you can make so many different variations. It'll be delicious no matter what!
Ingredients:
- Dough:
- 400 g flour
- 150 ml water
- 100 ml milk
- 30 g butter
- 2 tsp sugar
- 1 tsp salt
- 1 tsp dry yeast (level, not heaping)
- ego yolk (for brushing)
- Filling:
- 500 g ground meat
- 150 g feta
- 200 g onion
- 1 tomato
- 1/2 bell pepper
- 1 tsp tomato paste
- parsley
- salt, pepper
- vegetable or clarified butter (for frying)
How to cook pide (Turkish "pizza")
Gradually pour in the water and milk (you can warm them slightly — they should feel just barely warm to the touch). By the way, if you don't have milk, water works just as well as a substitute. Stir vigorously with a spoon and begin kneading. Add the melted butter and mix in.
Turn the dough out onto a surface (dusting with flour if needed) and knead until the dough no longer sticks to your hands and becomes soft and pliable.
Return the dough to the bowl and place in a warm spot to rise — either in a pot of warm water or in a slightly warm oven (turn it on for just a couple of minutes, then turn it off).
Make the filling. Dice the onion very finely, place in a skillet heated with oil, and sauté until lightly golden.
Add the ground meat and cook, breaking it up into small pieces the entire time, until it is no longer pink.
Remove the seeds and liquid from the tomato and dice it. Dice the bell pepper as well. Add them to the skillet along with the tomato paste and finely chopped parsley. Season with salt and pepper.
Stir everything together and simmer until cooked through. The ground meat should be tender but not dry — if needed, add a splash of hot water and continue cooking.
Shape the pide. Divide the dough into 6 portions and divide the filling into 6 portions as well. Roll each portion into an oval roughly 30 cm long and 20 cm wide.
Place on a baking sheet — you can shape them directly on the baking sheet to avoid having to transfer them. Brush with the egg yolk mixed with a spoonful of cream or milk.
Bake in an oven preheated to 220°C. Bake for approximately 15–20 minutes. It is highly recommended to bake at a high temperature, as this gives the best results. They're ready — serve hot, or if serving later, reheat in the microwave.
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