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Turkish Pide

Falak
Print Recipe
Course Appetizer, Main Course
Cuisine Turkish
Servings 8 people

Ingredients
  

Ingredients for Dough

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 ½ teaspoon instant yeast
  • 2 tablespoons butter
  • 300 ml lukewarm water (approximately)

Ingredients for filling

  • 2 tablespoons oil
  • 500 gm chicken mince/ beef mince
  • 1 tablespoons ginger garlic paste
  • 1 medium onion chopped
  • 1 ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon red chili flakes
  • 1 teaspoon mixed herbs (optional)
  • 1 large bell pepper (diced)
  • 2 tablespoons vinegar
  • 1 tablespoon sriracha sauce/hot sauce
  • 2-3 tablespoons tomato paste
  • 1 large tomato (finely diced)
  • 1 egg wash (1 egg mixed with 1-2 tablespoons water)

Instructions
 

Dough Preparation

  • Measure out 300ml lukewarm water and add sugar and yeast to it. Mix well, cover and keep in a dark warm place for 10-15 minutes. We want to activate the yeast. The yeast mixture will turn bubbly and foamy.
  • In a stand mixer bowl, mix all the ingredients mentioned under "Dough" - flour, butter and salt.
  • Add in the yeast water and start kneading until a smooth dough ball forms. This can be done in a stand-mixer or by hand. The dough should be soft, not sticky.
  • Keep kneading for 1-2 minutes more.
  • Lightly oil the surface of the dough ball and cover with a damp cloth.
  • Leave it in a warm place to rise for about 1-2 hours. It should double in size.
  • Then divide the dough into 6 equal balls.

Filling Preparation

  • In a small bowl mix together the following: onions, salt, black pepper, dried oregano, paprika, red chili flakes, mixed herbs, vinegar, sriracha/hot sauce, tomato paste and bell peppers. Keep it aside (this step will save time).
  • In a wide pan over medium high heat, add oil, minced meat of your choice and the ginger garlic paste.
  • The mixture will release water. Cook until the mixture almost dries up (but not completely dried up!).
  • Then add all the ingredients you had gathered in the small bowl.
  • Cover and lower the heat slightly and cook until the meat mixture is almost done.
  • Once done, remove from the heat let the mixture cool completely.
  • Once cooled, add in the diced tomatoes.

Assembly

  • Preheat the oven to 425 F.
  • Line the baking dish with parchment paper and lightly grease it.
  • On a clean counter, lightly dust flour on it.
  • Take 1 ball of dough at a time and roll it out with a rolling pin into an oval shape 1/2 inch thick.
  • Carefully transfer the oval dough onto the baking dish.
  • Take the cooled meat mixture and spread it only in the center of the oval shaped dough. The sides (about 3/4-1 inch) should be left empty.
  • Pinch the front ends of the oval dough and the back ends creating a long boat shape. Wet your fingers slightly, this will help seal it.
  • Fold the sides inwards slightly- it is okay if it touches the meat mixture.
  • Brush egg wash on the sides of the dough. I also like to brush it on top of the filling as the egg mixture will help keep the filling in place.
  • Do this for all the dough balls.
  • Bake in the oven for 20-25 minutes in the medium rack.
  • You can broil on low setting for 2-3 minutes to give it a wonderful brown color.
    Serve hot.

Notes

  1. Usually instant yeast is added directly flour mixture and is never activated beforehand. However, activating the yeast in sugar mixture and then using it makes the dough very soft.
  2. Do not use scorching hot water as this will kill the yeast. Nor should the water be too cold, as this slows the yeast activation. Lukewarm water means you can easily dip your finger in it for at least a minute without burning it.
  3. Amount of water for the dough will vary depending on the brand of flour, correct measurement of flour, temperature of water and temperature of your kitchen. If you need to add more water, do it slowly 1-2 tablespoons at a time.
  4. The meat mixture should not be very dry nor very runny.
  5. The meat mixture does not need to be fully cooked because its cooking will be completed in the oven.
  6. Diced tomatoes are added in the end. This prevents the pide from drying out and keeps it moist.
  7. Filling must be cooled before using it. You can also make the filling a day ahead. 
  8. Place the filling after moving the rolled out dough onto the baking dish. Once the dough is filled, it becomes heavy and tricky to move and it can break creating a huge mess.
  9. If you cannot make the oval shape with the rolling pin, just use your fingers to pull the dough in that shape.
  10. If you want to avoid eggs, skip the egg wash and use milk or butter to brush the sides of the dough.
  11. To sore in the fridge: If there are leftovers, it can be covered and kept in the fridge for up to 3-4 days. You can also reheat it in the microwave.
  12. To store in the freeze: Wrap it in foil as a whole or in slices and freeze. If you have made a big batch, wrap them individually to prevent them from getting stuck. They can be frozen for up to 3 months. 
  13. To reheat pide: Place the pide on a baking sheet and place in a preheated oven at 400°F for 6-8 minutes.