Turkish Stuffed Pide
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About Turkish Stuffed Pide
Pide, often celebrated as the "Turkish pizza," is a beloved bakery staple found throughout Turkey. Unlike typical pizza, this savory delight is uniquely shaped like a boat, featuring a soft, pillowy flatbread base reminiscent of pita, chapati, or classic pizza crust. Its versatility and inviting aroma make it perfect for breakfast, brunch, or dinner.
The real allure of Turkish Stuffed Pide lies in its diverse toppings, which range from melty cheeses and vibrant peppers to rich minced meat, fresh tomatoes, earthy mushrooms, and fragrant parsley. Whether you enjoy it with a runny egg or a medley of vegetables, every bite bursts with authentic Turkish flavors and homemade comfort. This recipe brings the tradition of Turkish bakeries to your kitchen, inviting you to customize and savor your own delicious creation.
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Recipe Time & More
Ingredients
Dough
- 2/3 cup Water
- 2 cup Whole Wheat Flour (wwf more for kneading)
- 1 tsp Yeast
- 1/2 tsp Sugar
- 1 Eggs
- 1/4 cup Yogurt (Curd)
- 1/4 tsp Salt (or as per taste)
- Filling
- 200 gm Meat (Minced, or paneer crushed paneer)
- 2 Chillies (Chopped, chillies chopped)
- 2 Chillies (Chopped, chillies chopped)
- 1 Tomato (chopped, large sized)
- 3 Garlic (chopped)
- 7 Baby Corn (chopped)
- 1 tsp Smoked Paprika
- 1/2 tsp Pepper
- 2 leaves Basil (fresh)
- 1.5 tsp Salt (or as per taste)
- Olive Oil
- 1 Eggs (or eggs per pide smaller eggs if possible so whites don t pour over)
- Water (or egg, or egg egg for egg wash)
- Cheese (basil for garnish grated)
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Instructions
- First, make the dough. In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
- Then add the egg and yogurt and mix to incorporate well. Then using a dough attachment, slowly mix in flour until a ball of dough forms.
- Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place in a bowl and allow to rest while you make the fillings.
- To make the meat filling, add a tablespoon of butter drizzle a bit of olive oil in a large skillet and add minced meat/ paneer. Use a spatula to break it up and saute until just about cooked all the way. Then add green peppers and cook for 2-3 min
- Add chopped tomato, grated onion, smoked paprika, Turkish red pepper (or regular red pepper) and tomato paste. Add chopped corn. Stir everything together and cook on medium-high heat until the liquid evaporates and vegetables are soft
- Season with basil, salt and pepper and taste for seasoning. Remove from heat and allow to cool.
- Once dough has rested and risen to about double its size, cut the dough into 4 equal portions, rolling each into a ball. Preheat oven at 180 deg C
- Use a lightly floured rolling pin to roll out one of the dough balls to about a 9 inch long oval and about an …€º inch thick (not too thin). Spoon in the meat filling, leaving a border around the pide to fold in.
- Use your hands to shape it to a long oval shape, crimping the ends. Then gently place on a parchment lined baking sheet. Sprinkle cheese and chopped basil.
- Brush egg wash over the border and sprinkle with sesame seeds if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake at 180 deg C for about 15 minutes, or until crust is golden brown.
- For having soft egg pide, Bake pide for 6-7 minutes first, then remove from oven and use the back of a spoon to make a small well in the center. Add your egg and place back in the oven and continue baking 9-11 minutes or until crust is golden brown
- When done, allow to cool slightly before cutting. Garnish with extra chopped parsley.
Recipe Notes
Additional Tips
- For a traditional touch, brush the edges of the dough with a mixture of egg yolk and a splash of yogurt before baking—this gives the crust a golden sheen and subtle tangy flavor.
- If you want the classic runny egg center, crack an egg onto the pide about 5-7 minutes before the end of baking, just as the crust starts to turn golden, then return to the oven until the white is just set.
- Try a blend of Turkish cheeses such as beyaz peynir (white cheese) or kasar for authentic flavor, or substitute with feta and mozzarella if these aren’t available.
- Leftover pide can be wrapped in foil and reheated in a 180°C (350°F) oven for 8-10 minutes to restore its crisp edges and soft interior, making it just as good the next day.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 159kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9g | Sodium: 998mg | Sugar: 2g
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Rekha Joseph
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This looks so inviting! Thank you.
This looks amazing! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.