Mains
ChefSalam Shaeito
Turkish Pide (Turkish Meat Pies)
Turkish pide — a distinctive pastry recipe. The filling is flavorful and well-balanced. Try this recipe — you’ll love it.
Turkish pide — a distinctive pastry recipe
Ingredients
Start here, then move straight into the method.
- Dough
- 1 tablespoon yeast
- 1 tablespoon sugar
- 1 1/2 cups warm water
- 1 medium spoon salt
- 4 1/2 cups flour
- 2 tablespoons olive oil
- 2 tablespoons yogurt (or milk)
- 1 egg
- 1/4 tablespoon vinegar
- How to prepare the dough
- In a mixing bowl, combine the warm water, yeast and sugar. Stir, then cover and let the yeast activate for 10 minutes.
- Coat the dough with oil, knead briefly again, then cover and let it rise.
- Filling
- 500 g lean ground meat with a piece of fat
- 2 onions
- 2 ripe tomatoes
- 2 cloves garlic
- 1/2 green bell pepper
- 1/4 bunch parsley
- A little fresh mint leaves
- 1 tablespoon sweet pepper paste (or red pepper paste)
- 2 tablespoons tomato sauce/paste
- 1 hot pepper (or to taste)
- 1 medium spoon ground black pepper
- 1 medium spoon sweet red pepper powder (paprika)
- Salt, to taste
- 2 tablespoons pomegranate molasses
- 1 medium spoon mild spice (sweet baharat)
- Beaten egg yolk + 2 tablespoons liquid milk + 2 drops vinegar for brushing the dough
- For Salam's shawarma bread recipe, see: How to prepare shawarma bread
- Red pepper paste (dibs al-filfil) recipe
Method
Follow the cooking sequence without leaving the page.
- Finely chop the onions, parsley, mint and pepper in a food processor; dice the tomatoes very finely.
- Mix the ground meat with all the vegetables, pastes and spices until well combined.
- Grease baking trays lightly with oil.
- Divide the dough into medium-sized balls. Dust a clean surface with a little flour and roll each piece thin and round with a rolling pin, then place on the prepared trays.
- Spread the filling over each rolled dough piece. Fold the edges to form boat-shaped pides, then brush the edges with the beaten egg yolk mixed with 2 tablespoons milk and 2 drops of vinegar.
- Let the pides rest briefly, then preheat the oven to 180°C (360°F) for 10 minutes.Timers: 10 min
- Bake the trays on the lower rack until the pides are cooked through, then brown the tops under the grill.
- Garnish with chopped parsley and serve immediately while hot.
- Add the egg, vinegar and yogurt (or milk) and whisk. Add the salt and mix. Gradually add the flour and knead until you have a soft, slightly sticky dough.
Recipe tags
MainsLevantVegetarianNut free
Notes and serving ideas
- How to prepare shawarma bread
- Red pepper paste (dibs al-filfil) recipe
