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Minced Meat and Cheese Pide

Indulge in this delightful Turkish pide filled with savory minced meat and gooey cheese for a comforting meal experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Calories: 450
Ingredients Method Notes

Ingredients
  

Pide Dough
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1 cup warm water
  • 2 tbsp olive oil
Filling
  • 1 lb minced meat (beef or lamb)
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup cheese (such as mozzarella or feta)
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh parsley for garnish (optional)

Method
 

Preparation of Dough
  1. In a large bowl, combine the flour, salt, sugar, and baking powder. Gradually add warm water and olive oil.
  2. Knead until you form a soft, elastic dough.
  3. Cover with a damp cloth and let it rest for 30 minutes.
Cooking the Filling
  1. Heat some olive oil in a pan over medium heat.
  2. Sauté the chopped onions and garlic until translucent.
  3. Add the minced meat, breaking it apart with a spoon until browned.
  4. Toss in the chopped bell peppers, and season with salt and pepper. Cook for another 5 minutes, then remove from heat.
Assembling the Pide
  1. Preheat your oven to 425°F (220°C).
  2. Divide the rested dough into equal pieces.
  3. Roll out each piece into an oval shape.
  4. Place a generous amount of the meat filling on the dough, leaving space around the edges.
  5. Add cheese on top.
Shaping the Pide
  1. Fold the sides of the dough inward to create a boat shape.
  2. Pinch the ends to seal so that the filling stays intact during baking.
Baking
  1. Transfer the assembled pide to a greased baking sheet.
  2. Bake for about 20-25 minutes or until the dough is golden brown and the cheese is melted.
Serving
  1. Garnish with fresh parsley if desired, and enjoy while hot!

Notes

For a vegetarian option, swap out the minced meat for a mix of sautéed mushrooms, zucchini, and spinach, retaining the cheese for that creamy finish. Ensure not to overcook the filling; you want it juicy but not soggy. Store leftovers in an airtight container for up to three days or freeze unbaked pide for up to two months.