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Turkish pide flatbread topped with ground beef and fresh cabbage salad, served with yogurt sauce

Turkish Pide with Ground Beef and Vegetables

Homemade Turkish pide made with soft yeast dough and a savory filling of ground beef, peppers, tomato, garlic, and fresh herbs. These golden boat-shaped flatbreads are served with a refreshing cucumber yogurt sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour 55 minutes
Servings: 4 large pide
Course: Main Course
Cuisine: Turkish
Calories: 480
Ingredients Method Notes

Ingredients
  

For the dough
  • 4 cups 500 g all-purpose flour, plus more if needed
  • 1¼ cups 300 ml warm water
  • 2¼ teaspoons 7 g active dry yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil or vegetable oil
For the ground beef filling
  • 1.1 pounds 500 g ground beef
  • 1 small onion finely chopped
  • 2–3 garlic cloves
  • 1 green bell pepper finely chopped
  • ½ red or yellow bell pepper finely chopped
  • 1 small tomato finely chopped, or 1 tablespoon tomato paste
  • ½ cup loosely packed fresh parsley
  • 1 teaspoon ground paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1–2 tablespoons vegetable or olive oil
For brushing the dough
  • 1 large egg yolk
  • 1 tablespoon water or milk
For the cucumber yogurt sauce
  • 1 cup 250 g thick plain yogurt or Greek yogurt
  • ½ small cucumber
  • 1 small garlic clove minced
  • 1 tablespoon olive oil
  • Salt to taste
  • Fresh mint or parsley finely chopped
For serving
  • Thinly shredded white or red cabbage
  • Thinly sliced red onion
  • Fresh parsley or mint
  • Lemon wedges

Method
 

Make the dough
  1. Combine the warm water, sugar, and yeast in a small bowl. Let the mixture stand for 5–10 minutes, until it becomes lightly foamy.
  2. Add the flour and salt to a large mixing bowl. Pour in the yeast mixture and olive oil.
  3. Mix until a dough forms, then knead for 8–10 minutes, until smooth and elastic. If the dough is very sticky, add a little more flour. Avoid adding too much—the dough should remain soft.
  4. Place the dough in a lightly oiled bowl. Cover and leave it in a warm place for approximately 1 hour, or until doubled in size.
Prepare the vegetables
  1. Place the garlic and parsley in a food processor. Pulse until finely chopped, but do not process the mixture into a watery purée.
    Top-down view of a food processor bowl containing a bright green blended herb mixture and whole garlic cloves on a wooden board
  2. Finely chop the onion, tomato, and bell peppers. If the vegetables release a lot of liquid, drain off the excess moisture.
Cook the filling
  1. Heat 1–2 tablespoons of oil in a large skillet over medium heat.
  2. Add the ground beef and cook, breaking it into small pieces with a spatula, until browned.
  3. Add the chopped onion, tomato, and peppers. Season with paprika, cumin, salt, and black pepper.
  4. Cook for another 7–10 minutes, until the vegetables have softened and most of the liquid has evaporated.
    A hand using a wooden spoon to stir a steaming mixture of ground beef and diced vegetables in a red skillet on a gas stovetop
  5. Add the chopped parsley and garlic. Cook for no longer than 1 minute, then remove the skillet from the heat. Allow the filling to cool slightly.
Shape the pide
  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Gently deflate the risen dough and divide it into 4 equal portions.
    An oval piece of rolled-out dough next to a wooden rolling pin and three round dough balls on a flour-dusted wooden surface
  3. Roll each portion into a thin oval.
  4. Spoon the meat filling along the center of each oval, leaving a border of approximately ¾ inch (2 cm) around the edges.
  5. Fold the long sides of the dough slightly over the filling. Pinch and twist both ends firmly to create a boat shape.
    A hand using a wooden spoon to add a ground beef and vegetable filling to a circle of raw Turkish pide dough on a flour-dusted wooden board
  6. Transfer the shaped pide to the prepared baking sheet.
Brush and bake
  1. Whisk the egg yolk with 1 tablespoon of water or milk. Brush the exposed edges of the dough with the mixture.
    A hand using a pastry brush to apply egg wash to the folded edges of a raw Turkish pide stuffed with ground beef on a wooden board
  2. Bake for 15–20 minutes, until the dough is fully baked and the edges are golden brown.
  3. If desired, lightly brush the hot crust with olive oil or melted butter for softer edges.
Prepare the yogurt sauce
  1. Finely grate the cucumber and gently squeeze out the excess liquid.
  2. Combine the cucumber with the yogurt, garlic, olive oil, salt, and chopped mint or parsley.
  3. Refrigerate the sauce until ready to serve.
Serve
  1. Serve the pide warm with the cucumber yogurt sauce, shredded cabbage, red onion, fresh herbs, and lemon wedges.
  2. Leave each pide whole or cut it crosswise into smaller pieces for sharing.

Notes

  • The ground beef filling should be thick rather than watery. Excess moisture can make the dough soggy.
  • Let the filling cool slightly before placing it on the dough.
  • Do not add too much flour while kneading. A soft dough produces a more tender crust.
  • Pinch the pointed ends firmly so they do not open during baking.
  • Ground lamb or a mixture of beef and lamb can be used instead of ground beef.
  • The amount of flour may vary slightly depending on the brand and humidity.
  • Pide tastes best immediately after baking, while the edges are lightly crisp and the center remains soft.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes.