Kıymalı Pide (Turkish Boat Flatbread with Minced Meat)

Name: Kıymalı Pide (Turkish Boat Flatbread with Minced Meat)
Total time: 2 h
Yield: 4
Cuisine: Turkish
Ingredients: 300 g Plain flour; 180 ml Warm water; 1 tsp Instant yeast; 1 tsp Sugar; 1 tsp Salt; 1 tbsp Olive oil; 250 g Ground beef or lamb (for the filling); 1 Onion, finely chopped; 1 Tomato, finely chopped; 1 Green pepper, finely chopped; 1 tbsp Tomato paste; 1 tsp Turkish red pepper flakes (pul biber); 1 tsp Salt; 2 Eggs, to crack on top (optional); 20 g Butter, melted, for brushing

A leaf-shaped raft of soft dough with its edges pinched up into a boat, filled with seasoned minced meat and baked until the base is crisp and the crust is golden — the Turkish flatbread often called Turkish pizza.

Source

Recipe by Refika Birgül · 👨‍🍳 Chef · Istanbul-based Turkish cook and food writer, host of the YouTube channel Refika's Kitchen

Names of cooks and creators appear as source credit only. More Recipes Please is independent and is not affiliated with, endorsed by, or sponsored by them.

Refika Birgül · Refika's Kitchen (YouTube) — The source cited here is Refika Birgül's own pide video on her YouTube channel Refika's Kitchen — a real, public recipe confirmed live through YouTube's oEmbed (author Refika's Kitchen). Pide is a boat-shaped Turkish flatbread; her video shows both meat and vegetarian fillings, and the quantities and step wording in this entry are written for this book.

Cook: Refika Birgül

Watch it being made · 2 videos

Refika Birgül Gokces kitchen

⏱ 120 min🍽 4 servings🔥 380 kcal🇹🇷 Turkey🌶️

Halal

Steps

Mix flour, yeast, sugar and salt, add the warm water and oil, and knead to a soft, smooth dough. Cover and prove for about 1 hour until doubled.
Cook the onion, pepper and meat in a pan until the meat browns, stir in the tomato, tomato paste, pepper flakes and salt, and simmer 5 minutes until fairly dry. Cool.
💡 A wet filling makes the base soggy — cook it down until there is no loose liquid left in the pan.
Divide the dough into 4 and roll each into a long oval. Spread the filling down the middle, leaving a border.
Fold the two long edges up over the filling to make a boat, and pinch the two ends together into points. Slide onto a hot tray.
Bake at 230°C for 12–15 minutes until the crust is golden. If using eggs, crack one into each boat 4 minutes before the end. Brush the edges with butter and serve hot.

💡 Tips

For a cheese pide (peynirli), swap the meat for grated kaşar or mozzarella with a little white cheese — that version is vegetarian.
Pinch the ends firmly. If they open in the oven the filling slides out and the boat collapses.