Description
My first taste of pide came on a quiet Istanbul alley, jet-lagged and hungry, when a flour-dusted baker handed me a bubbling cheese-and-beef boat straight from his oven. One bite—savory, warm, slightly crisp—and I was hooked. This dish is more than a meal; it’s an edible hug, perfect for weeknights or impressing guests. Let’s bring that street-corner joy to your kitchen.
Ingredients
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1 lb ground beef (or lamb)
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1 onion, 1 small bell pepper, 1 tomato, 3 garlic cloves (finely chopped or pulsed)
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1 tbsp olive oil
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2 tbsp tomato paste
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1 tsp each: cumin, paprika, kosher salt
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½ tsp cinnamon, ½ tsp black pepper
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2 (8 oz) pizza dough balls, room temp
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2 cups shredded mozzarella or Turkish cheese
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1 egg, beaten (for brushing)
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Parsley, chili flakes (for garnish)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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Sauté filling: In a skillet, heat oil. Add chopped veggies; cook 3–4 mins. Add beef, cook until browned. Stir in tomato paste and spices; cook 2 more mins. Let cool slightly.
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Shape dough: Roll each dough ball into a 12″x6″ oval. Transfer to baking sheet.
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Assemble pides: Spoon half the beef filling down each center. Top with 1 cup cheese per pide. Fold edges over slightly, pinching ends to form a boat.
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Brush crust with egg wash. Bake 12–15 mins until golden and bubbly.
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Garnish with parsley and chili flakes. Slice and serve warm.
Notes
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Let dough rest if it resists shaping.
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Don’t overfill—leave 1″ border.
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Cheese alternatives: Feta, kasseri, or dairy-free mozz.
- Prep Time: 20 min
- Cook Time: 15 min
Nutrition
- Calories: 600 per serving
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g