🥖 Kuşbaşılı Pide (Diced Beef Pide)

Name: Kuşbaşılı Pide (Diced Beef Pide)
Total time: 90 min
Yield: 4
Cuisine: Turkey · Black Sea region
Ingredients: 400 g flour; 7 g dried yeast; 1 tsp salt; 250 ml warm water; 300 g beef, cut into 1 cm cubes; 1 onion, chopped; 2 tomatoes, chopped; 1 tbsp oil, salt, pepper; 4 eggs

Origin: Turkey · Black Sea region

600kcal

per serving · 250 g

240kcal

per 100 g

32 gProtein13 g / 100 g

25 gFat10 g / 100 g

62 gCarbs25 g / 100 g

Kuşbaşılı pide is topped with small cubes of beef — kuşbaşı means 'bird's head size' — sautéed with onion and tomato and spread down a boat-shaped dough. An egg is often added near the end so the yolk stays soft and runny. The meat pieces are chewier and juicier than minced meat, and the pide is served hot, cut into strips.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: diced beef

Not veganbecause of: diced beef, egg

Contains glutenbecause of: pide dough

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

pide doughdiced beefoniontomatoegg

Recipe

4 servings90 min

Ingredients

400 g flour
7 g dried yeast
1 tsp salt
250 ml warm water
300 g beef, cut into 1 cm cubes
1 onion, chopped
2 tomatoes, chopped
1 tbsp oil, salt, pepper
4 eggs

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: sauté the beef in the oil until browned, add onion and tomato and cook 10 minutes.
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, cracking an egg onto each pide for the last 3–4 minutes.

How to make it lighter

Trim visible fat from the beef before dicing.
Sauté in a non-stick pan with 1 tsp oil instead of 1 tbsp.
Leave off the egg or share the pide and add a salad.

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.

Count it in one photo

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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 →