Turkish Ground Beef Pide – Kiymali Pide

This recipe makes about 20 pieces of pide.


5 cups all purpose flour
½ cup lukewarm water
2 cups lukewarm milk
½ tsp sugar
1 tsp salt
1 Tbsp active yeast


2 lbs ground/minced beef
1 onion, finely chopped
1-2 peppers, finely chopped
2 cups tomatoes, finely diced
½ bunch parsley, finely chopped
1 tsp salt to taste
½ tsp cumin
1 Tbsp pepper/tomato paste
½ cup water

Method :

Take the filling ingredients and mix in a big bowl. (Keep it in refrigerator prior to use)
Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes. Stir to dissolve.
Mix in the other ingredients and flour.
Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.
Put dough in a clean bowl and cover with a towel or cloth.
Let rise for 2 hours in warm place.
Punch down, cover and let dough rise again until doubled in size (about 45 minutes).
Cut it into 20 pieces and roll them in ball shape. Cover to prevent drying out.
Take one piece and roll it out with a roller on lightly floured counter .
Place 2-3 Tbsp of ground beef filling and spread.
Fold sides ½ inch over the pide and to make boat shape and squeeze the ends.
Brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.
Serve warm with lemon wedges, chillis and salad if desired.

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