Turkish Pide with Ground Beef: Soft Dough and Juicy Filling

This classic Turkish pide with ground beef is a hot boat of tender yeast dough filled with a juicy, fragrant mixture of beef, vegetables, and spices. The dough is enriched with yogurt, milk, and butter, so it bakes up soft in the center with beautifully browned edges.

Ingredients

For the dough

• 2 eggs
• 1 packet instant yeast
• 1/2 cube fresh yeast
• 1 packet baking powder
• 4 tbsp yogurt
• 7 oz | 200 g melted butter
• 1 2/3 cups | 400 ml warm milk, not boiling
• 8 1/2 cups | 1 kg flour

For the filling

• 9 oz | 250 g ground beef
• 3–4 tomatoes
• 1 onion
• 1 clove garlic
• 1 green pepper
• 1 red Kapya pepper
• 1 tbsp tomato paste
• A handful of parsley
• Salt, black pepper, ground red chili pepper, to taste

How to make it

1. Warm the milk until it is just warm. Dissolve the fresh yeast in it and set aside for 5–10 minutes.
2. In a large bowl, whisk together the eggs, yogurt, and melted butter, slightly warm. Add the warm milk with the yeast.
3. In a separate bowl, combine the flour, instant yeast, and baking powder. Gradually add the dry mixture to the wet ingredients, kneading into a soft, elastic dough. Knead for 7–10 minutes until smooth.
4. Cover the dough and let it rise in a warm place for 60–80 minutes, until roughly doubled in size.
5. For the filling, finely chop the onion, garlic, peppers, and parsley. Seed the tomatoes and remove any excess juice, then dice them finely.
6. Mix the ground beef with the vegetables, add the tomato paste, season with salt, black pepper, and ground red chili pepper, and stir until evenly combined.
7. Preheat the oven to 446–482°F | 230–250°C with a baking sheet or pizza stone inside.
8. Punch down the dough and divide it into 6–8 pieces. Roll each piece into an oval about 1/4 inch | 5–7 mm thick.
9. Spread the filling in a thin, even layer, leaving 3/4–1 inch | 1.5–2 cm around the edges. Shape the sides into a boat by pinching the ends together.
10. Transfer the pide to the hot baking sheet. Brush the edges with melted butter.
11. Bake in batches for 12–15 minutes, until golden and the filling is fully cooked. Serve hot, brushing the edges once more with butter if you like.

Nutrition Facts (per serving)

Calories	≈ 770 kcal
Protein	≈ 22 g
Fat	≈ 31 g
Carbohydrates	≈ 94 g

Tips and variations

• For a drier filling, drain the tomatoes well in advance or use only the firm flesh.
• Want more heat? Add a pinch of smoked paprika or chili flakes.
• No baking stone? Heat a metal baking sheet thoroughly and shape the pide on parchment paper; the base will brown nicely.
• Brush the hot baked edges with a little butter — the crust turns glossy and aromatic.
• Adjust the size to taste: this amount of dough makes 6–8 medium boats or 10–12 mini ones.

Frequently asked questions

Can the filling be cooked separately and then added to the pide?

Traditionally, the filling is used raw: it cooks quickly in a thin layer and stays juicy. If you are concerned, you can lightly sauté the vegetables and leave the beef raw so the filling is less moist.

What can I use instead of yogurt in the dough?

Kefir or cultured buttermilk works well in the same amount. A fermented dairy ingredient makes the crumb more tender and helps it stay soft longer.

What temperature is best for baking pide?

A very hot oven, 446–482°F | 230–250°C. The hotter the oven and the hotter the baking sheet or stone, the more golden the edges and the better the base bakes through.