Turkish Pide

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Ingredients (for 4 pides)

For the dough:

• 500 g plain flour

• 7 g (1 packet) instant yeast

• 1 tsp sugar

• 1 tsp salt

• 2 tbsp olive oil

• 250–300 ml warm water (add gradually until a soft dough forms)

For the filling (beef & cheese):

• 500 g Lamb or Beef mince

• 2 Garlic cloves crushed.

• 1 onion, finely diced

• 1 tomato, finely diced (optional: peel & deseed)

• 1 small capsicum, finely diced

• 2 tbsp tomato paste

• 1 tsp paprika

• 1  tsp cumin

• Salt & pepper to taste

• 1 cup grated mozzarella (yo can also top with Feta which is also devine)

For finishing:

• 1 egg yolk + 1 tbsp milk (egg wash)

• Butter (for brushing after baking)

Method

1. Make the dough:

   • Mix yeast, sugar, and warm water. Let sit 5–10 mins until foamy.

   • In a bowl, combine flour and salt. Add olive oil and yeast mixture.

   • Knead 8–10 mins until smooth. Cover and rest 1 hour until doubled.

2. Prepare the filling:

   • Heat oil in a pan. Sauté onion until soft. Add beef mince, cook until browned.

   • Stir in tomato, capsicum, tomato paste, and spices. Cook until most moisture evaporates.

   • Season to taste. Let cool slightly.

3. Shape the pides:

   • Preheat oven to 220 °C (fan 200 °C).

   • Punch down dough, divide into 4 balls.

   • Roll each ball into an oval (about 30 cm long).

   • Spread filling in the centre, leaving 2 cm border. Sprinkle cheese on top.

   • Fold sides inward slightly and pinch the ends to form a boat shape.

4. Bake:

   • Transfer to a lined tray. Brush edges with egg wash.

   • Bake 12–15 mins until golden and crisp.

5. Finish:

   • Brush hot crust with butter. Serve warm.

Other filling ideas:

• Spinach & feta (classic peynirli): Sauté spinach with onion & mix with crumbled feta.

• Sucuk & cheese: Turkish sausage slices with mozzarella.

• Minced lamb with spices: Use lamb instead of beef for a richer flavour.