🥖 Kıymalı Pide (Minced Meat Pide)
Kıymalı pide is a Turkish boat-shaped flatbread topped with a thin layer of minced beef mixed with finely chopped onion, tomato and green pepper and seasoned with pepper flakes. Baked in a very hot oven, the meat stays juicy while the open edges turn crisp and golden. It is cut into strips and served with lemon, parsley and sliced onion.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 7 g dried yeast
- 1 tsp salt
- 250 ml warm water
- 300 g ground beef
- 1 onion, grated
- 2 tomatoes, finely chopped
- 2 green peppers, finely chopped
- 1 tsp pepper flakes, salt
Method
- Mix the flour, yeast, salt and warm water into a soft dough, knead 8 minutes and let rise for 1 hour.
- Prepare the topping: mix the raw beef with onion, tomato, pepper and spices.
- Divide the dough into 4, roll each into a long oval and spread the topping down the middle.
- Fold the edges over the filling and pinch the ends into a boat shape.
- Bake at 250 °C for 10–12 minutes until golden.
How to make it lighter
- Choose lean minced beef (5–10% fat).
- Spread the meat thinly and add more tomato and pepper.
- Serve with plenty of parsley, onion and lemon and skip extra bread.
History
Pide is Turkey's boat-shaped baked flatbread, closely tied to the Black Sea region, where cities such as Samsun, Trabzon and Kastamonu each claim their own style. Today pide salons serving many toppings are found in every Turkish city.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →