Halal Turkish Pide
Traditional boat-shaped flatbread from Turkey.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Dough:
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 2 teaspoons of dry yeast
- 1 cup of warm water
- 2 tablespoons of olive oil
For the Filling (Kiymali Pide):
- 300 grams of halal minced beef or lamb
- 1 medium onion, finely chopped
- 1 medium tomato, diced
- 1 green bell pepper, finely chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and black pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
Prepare the Dough:
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- Add flour, salt, and olive oil to the yeast mixture. Knead until a smooth, elastic dough forms. Cover the dough with a damp cloth and let it rise for 1–2 hours, or until it doubles in size.
Prepare the Filling:
- Heat a skillet over medium heat and sauté the minced meat until browned.
- Add chopped onions, tomatoes, and bell peppers, and cook until softened. Stir in tomato paste, cumin, paprika, salt, and black pepper. Cook for another 5 minutes. Remove from heat and set aside.
Shape the Pide:
- Preheat your oven to 220°C (430°F) and place a baking stone or sheet inside to heat.
- Divide the dough into 4–6 equal portions. Roll each portion into an oval shape, about 1/4-inch thick.
- Spread the filling over the center of each oval, leaving the edges bare. Fold the edges inward to form a boat shape and pinch the ends to seal.
Bake the Pide:
- Transfer the pide to the preheated baking stone or sheet and bake for 12–15 minutes, or until the crust is golden and the filling is bubbling.
Serve and Garnish:
- Remove the pide from the oven and garnish with fresh parsley. Serve hot with lemon wedges for an extra zing.