Turkish pide with meat. Pide step-by-step recipe with video and photos - Turkish cuisine: pasta and pizza Turkish dish pide recipe
There are dishes in the world that are almost impossible to pass by. For example, have you already tasted Turkish pide? If not, then it’s completely in vain. You can say that you missed a lot. Turkish open pies are an excellent national dish, which is very popular among the “native” population, and is very popular with tourists coming to this country. Pide can be found in almost any city in Turkey, but this dish goes especially well at all kinds of resorts.
Turkish open pies
Pide is an analogue of pizza, flat cakes made from yeast dough, shaped like long boats, and inside there is a delicious filling, which can also vary. The juiciness and satiety of this dish directly depends on the different composition of the fillings. They are traditionally prepared from minced meat with some vegetables, chopped chicken, beef, lamb, there are also options with cheese + spinach, or simply, for example, with two or three types of cheese. There are actually many types of pide. simple enough. Many even call it Turkish fast food. But real pide in Turkey is cooked in a wood-fired oven, and it’s better to try it hot so that it doesn’t get cold.
Description of the dish
National pride, the Turkish dish pide, the recipe for which will be given below, is in appearance a kind of middle ground between an open pie and pizza. The shape, as already mentioned, resembles a boat. It floats with minced meat inside, extremely juicy due to its richness in vegetables: onions, parsley, tomatoes, herbs. And the cheese gives its insides a piquant taste and a pleasant smell. By the way, in Turkey there are several varieties of hearty flatbreads: lahmacun, gozleme, pide. The last option differs in the width of the dough sheet and the shape of the baked goods (pide - boat). They prepare it almost instantly, and the taste, the taste: it’s extremely impressive and forces you to eat another portion, even a whole boatload! It’s quite possible to cook pide with cheese + beef, with vegetables and cheese, with beef and cheese, with sujuk and cheese, with chicken - whatever you like. It’s also quite good to add chopped olives to the filling, and if you wish, a little lemon. This dish is like a lifesaver when guests arrive on the doorstep: make a couple of boats, cut some salad, put wine (preferably white) on the table, and you don’t need to worry about anything else. Everything will be satisfying, appetizing, and the dish will look elegant and festive.
Pide. Basic recipe
Making Turkish pide involves kneading the dough, which must be done in advance. This stage of the recipe should be given the closest attention, since the yeast dough must rise and be in full combat readiness at the time of baking. The insides of the pide - the filling - are also important, which may differ in your choice of vegetables, meat, cheese.
After these two points are ready, the dough can be rolled out and given the shape of a boat, and then filled with a mixture of meat and vegetables, for example. And only after all the preparatory procedures bake. But here the process goes very quickly, the main thing is that it doesn’t burn, since it’s supposed to be cooked in an oven, using firewood. In general, the shape can be made at your discretion, but most often it resembles a boat in appearance. It is preferable to eat pide hot, since it is not recommended to keep it open for a long time: the food becomes soaked and becomes “wet”.
Ingredients (dough)
You need to take a packet of baker's yeast (25 grams), 1.5 cups of flour, two small spoons of sugar, one of salt, a little more than a glass (as much as the dough will take) of warm water, a few large spoons of olive oil.
Ingredients (filling - meat)
Pide with meat will require 300 grams of minced meat: chicken, beef are mainly used. Also needed: a head of onion, 50 grams of cow butter, a couple of tomatoes, a few tablespoons of olive oil, bell pepper, 200 grams of hard cheese, half a glass of tomato paste, half a lemon, spices to taste.
Ingredients (filling - cheese)
Pide with cheese will require almost the same ingredients for its filling, but instead of minced meat we will use cheese (preferably several varieties). You can take 150 grams of mozzarella and 150 grams of hard Swiss, for example. It is important that the weight of minced meat is replaced with the same amount of cheese. And you can leave the vegetables the same, or add, for example, olives, or - for those who prefer it - chopped pickled capers with lemon slices (the main thing is not to over-acidify).
Preparing the dough
- Stir the yeast in the warm liquid, add salt, olive oil and sugar at this stage. Mix everything.
- Sift the flour, mix it with the composition from point one, knead the dough. Don't be alarmed if it turns out too sticky - this is normal.
- Place the dough in a warm place for half an hour (temperature no higher than 40 degrees).
Preparing the filling
Cooking pide
Now all that’s left to do is preheat the oven (or oven) to prepare the pide itself. The subsequent recipe is very simple. We form fairly large boats from the dough and fill them with filling (do not forget to coat with olive oil). First - minced meat, then - vegetables. Top with grated cheese. Place in the oven until golden brown, and before serving, sprinkle with chopped herbs. Bon appetit everyone!
Pide is Turkish fast food. I've been wanting to do this for so long! I walk down the street, look at them and so want to try... And even more I wanted to learn how to make them myself... And I learned!!! And the dough is so interesting, I’ve never made something like this... In general, I advise everyone to try it...*****************
As always, there are a great many recipes for this Pide on the Internet... But again I liked the way Akhmet prepares it the most. Everything is clear without words.
Here you can see, I prepared it using this video:
He made the filling from minced meat, but there are many options for filling (just like pizza)...
*********************
You will need: glass 250 ml
For the test:
- 2 eggsroom t
- 1/3 tbsp. rast. oils
- 2 tbsp. nature yogurt (with a big heap) at room temperature
- 0.5 tbsp. warm water
- packet of dry yeast (11 g)
- 2 tsp Sahara
- salt
- flour (how much will it take)
- 500 g minced meat
- onions - 2 pcs (medium)
- green pepper - 3 pcs
- red pepper - 1 piece
- chili pepper - to taste
- garlic - 3 teeth.
- red bell pepper sauce - 1 tbsp. (can be replaced with tomato paste)
- tomatoes - 2 pcs (medium)
- salt, pepper, sweet and hot parika - to taste
- 1 egg
Bismillah
Dough: Break 2 eggs into a bowl
Add 1//3 tbsp. rast. oils
Add 2 tl. natural yoghurt with a big heap
Add half a glass of warm water
Add a pack of yeast
Add 2 tsp. sugar and salt to taste
Mix everything well with a whisk
Add flour gradually
Knead soft dough
Do not beat the dough too much
Place the dough in a bowl and let's make the filling.
Filling: chopped onion
Pour the vegetable into the frying pan. butter and put a piece of plum. oils
Fry the onion until transparent
Add minced meat (I used beef and chicken)
While the minced meat is frying, chop the peppers
Add pepper to the half-cooked minced meat, stir
Finely chop the garlic, add to the minced meat, mix
Add a spoonful of red bell pepper sauce, salt, pepper, spices, stir
Peel the tomatoes, chop finely and add to the minced meat, mix. Let it simmer a little
At the end add chopped parsley, stir and turn off
The filling is ready!
For the first time I made yeast dough with yogurt. I was so worried that it didn’t suit me and didn’t fit me... And when I put it on the table to crush it a little, it turned out to be so soft and tender...
Divide the dough into 8 pieces
Roll out an oval from a piece, put it on a baking sheet covered with paper (I forgot to cover it with paper, then I barely pulled them off the baking sheet, then I covered the baking sheet, and everything came off perfectly)
Place the filling along the length of the oval, about 1.5 spoons (or see for yourself, but there will be enough filling for 8 pides)
Fold the edges and pinch the ends. The boat should be narrow
Ahmet made two versions - one with egg, the other with cheese. And so I did.
Beat the egg with a fork, add a little to the middle
Brush the edges of the dough with egg (Akhmet did not brush the edges, so do as you wish)
Sprinkle the second boat with cheese (I used Mozzarella) and brush the edges with egg as well.
You can fit 3 or 4 pieces on a baking sheet, but it’s better if they are not very close to each other
Bake in an oven preheated to 250 C until browned (while I was vacuuming, they were slightly over-browned, I already baked others until lightly browned)
Place the finished pide on a plate (I put it on a board)
They are served cut into pieces.
That's it! Now let's taste...
When I tried it, I was simply stunned! How delicious! And the dough is so soft and... unusual...
Served with salad
Bon appetit!
Taking into account the principle of molding the famous Turkish pastries, at home we prepare delicious flour “boats” - pide with meat, adjusting the recipe to suit the products we are familiar with. We combine standard yeast dough and a “rich” juicy filling of minced meat, sweet peppers, herbs, fresh tomatoes and cheese. It is perhaps difficult to find more satisfying and substantial flour products!
The yeast dough according to the recipe turns out to be very soft, kneads quickly, rolls out easily and takes the required shape without any problems. The result is a beautiful, tasty, versatile pastry that is comfortable to hold in your hand and bite into without using cutlery. And if you like the recipe, we recommend that you pay attention to similar “boats” with cheese filling -.
Ingredients: 
For the test:
- milk - 100 ml;
- water - 150 ml;
- dry instant yeast - 1 teaspoon;
- sugar - 2 teaspoons;
- salt - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- flour - about 400 g.
For the filling:
- minced meat - 500 g;
- onion - 1 pc.;
- bell pepper - 1 pc.;
- cherry - 8-10 pcs. (or 1 large tomato);
- cheese - 150 g;
- parsley or other greens - a small bunch;
- tomato paste - 2 tbsp. spoons;
- salt, pepper - to taste.
To lubricate the pide:
- egg - 1 pc. (or 1 yolk + 1 tablespoon of water).
Pide recipe with photos step by step
How to cook Turkish pide boats with meat
- In a deep bowl, combine sugar, salt, 300 g of flour. Add yeast granules and stir the dry mixture.
- Mix milk with water. After warming up slightly, add to the flour mixture and mix thoroughly. The liquid should be barely warm, not hot! Approximate temperature is 35-38 degrees. Add vegetable oil to the sticky flour mass.
- Gradually adding flour, knead the dough by hand for at least 5-7 minutes. You need to get a very soft and elastic texture. We adjust the amount of flour when kneading - it may require a little more, but in any case there is no need to make the dough tight!
- As soon as the flour mixture stops sticking to your palms, roll it into a ball and place it in a clean bowl.
- Cover with a towel and place in a warm place for 40-60 minutes - during this time the dough should “grow” approximately 2-3 times.
Pide filling recipe with photo
- While the dough is “resting” in the warmth, prepare the filling. Heat the frying pan by adding a couple of tablespoons of vegetable oil. After peeling off the husks, finely chop the onion and, stirring, fry until lightly golden.
- Add minced meat to the fried onion slices. Keep on high heat until the liquid evaporates. Don’t forget to stir the mixture and break up large lumps of meat with a spatula. Season the fried minced meat with salt and pepper and cool.
- Punch down the risen dough and tear it into 4 equal lumps. Roll out one piece into a thin oval cake.
- Generously coat the flour layer with tomato paste, leaving 1 cm from the edges.
- We distribute the minced meat, not forgetting to respect the boundaries.
- Finely chop and place juicy fresh herbs on the meat mixture.
- Peel the sweet pepper from seeds, cut into square pieces and place in the next layer.
- Next, lay out the cherry tomatoes, cutting the miniature tomatoes into quarters.
- Sprinkle the filling thickly with coarse cheese shavings.
- We form the pide - lift the longitudinal sides of the dough, fasten the corners at the edges, giving the workpiece the appearance of a boat with an open filling. Transfer the product to a baking sheet with parchment paper. In the same way we prepare three more “boats”. Brush the flour sides with beaten egg or yolk mixed with a spoonful of water.
- Bake the pide in an oven preheated to 200 degrees for about 20-25 minutes. After cooling a little, add fresh herbs to the “boats” and serve. It is better to eat pide with meat immediately after cooking, warm.
Bon appetit!
Turkish pide is an oriental version of the famous pizza.
Memories of our holiday in Turkey came flooding back at the sight of this recipe... I remembered how we took this delicious pastry at breakfasts, and I decided to cook it myself. It turns out there is nothing complicated in preparation.
The dough for this recipe is “magical”, working with it is a pleasure.
The filling is very juicy and aromatic, the dough is soft and airy. Beautiful pides will not leave anyone indifferent.
This recipe yielded five large “boats.”
Pide with minced meat and cheese is delicious the next day, but it needs to be reheated.
First, let's prepare the dough.
Heat the milk and butter until the butter melts completely.
Add salt, sugar and egg.
Mix the yeast with flour and add parts to the liquid.
Knead the dough, cover and place in a warm place to rise.
While the dough is rising, prepare the filling.
Chop the onion and garlic.
Fry a little in oil and add minced meat.
Fry, stirring well so that there are no lumps.
Cut the pepper into cubes.
Add pepper to minced meat. Add tomato paste there, add salt and pepper.
Simmer for 5-7 minutes.
At the end, add chopped herbs, stir and immediately remove from heat.
Divide the dough into five parts. Roll each piece into a wide oval. Make cuts on both sides, but not all the way.
Place the strips of dough on opposite sides.
Form the sides. The main thing is to pinch it well so that the juice does not escape during baking.
Place all the boats on a baking sheet with paper.
Spread the filling.
Sprinkle with grated cheese. Lightly brush the pide with vegetable oil.
Bake pide with minced meat and cheese at 200 degrees for 15 minutes.
Bon appetit.
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