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.

Fonte

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

I nomi di cuochi e creator compaiono solo come indicazione della fonte. More Recipes Please è indipendente e non è affiliata, approvata né sponsorizzata da loro.

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.

Cuoco: Refika Birgül

Watch it being made · 2 videos

Refika Birgül Gokces kitchen

⏱ 120 min🍽 4 porzioni🔥 380 kcal🇹🇷 Turchia🌶️

Halal

Passaggi

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.

💡 Consigli

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.