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Turkish

Kıymalı pide

Non-vegetarian

Boat-shaped Turkish flatbreads with folded edges, filled with spiced minced beef, peppers and tomato and baked until the crust is golden and puffed.

Kıymalı pide is a Turkish savoury bake from Türkiye, ready in about 2 hours and made with ground beef, all-purpose flour and dried yeast. It serves 4 and is rated intermediate to cook.

Start cooking
Delicious Turkish pide with savory minced meat and fresh greens on a wooden board.
Photo: Shameel mukkath / Pexels · Pexels License
Prep
35 min
Cook
25 min
Rest
1 h
Total
2 h
Serves
4
Level
Intermediate
Calories
699

Ingredients

4 pides

Dough

Filling

To finish

Equipment

Method

  1. Step 1

    Mix the flour, yeast, sugar (opens in a new tab) and salt. Add the water, milk (opens in a new tab) and oil and knead for 8–10 minutes to a soft, elastic dough. Cover and leave to rise until doubled.

    • 10 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Meanwhile brown the beef with the onion (opens in a new tab) in a dry pan, breaking it up. Add the pepper (opens in a new tab), tomato (opens in a new tab), tomato paste (opens in a new tab), chilli, salt and pepper and cook until the mixture is fairly dry. Stir in the parsley (opens in a new tab) and let it cool.

    Food safety: Cook minced beef until no pink remains.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Heat the oven (opens in a new tab) to 230 °C. Divide the dough into 4 and roll each into a long oval about 35 × 15 cm. Spread the filling down the middle, leaving a 2 cm border.

  4. Step 4

    Fold the long edges over the filling and pinch the ends to form a pointed boat shape. Brush the dough with beaten egg (opens in a new tab).

    • 5 min

  5. Step 5

    Bake on a lined tray until the crust is deep golden. Brush the hot edges with melted butter (opens in a new tab), cut into strips and serve.

About this dish

Origin
Türkiye · Commonly attributedPide salons exist across Türkiye; the long boat shape is especially associated with the Black Sea coast.More food from Türkiye
Dish
Lunch · Dinner · Pizza & savoury pies · Breads & flatbreads · Main courses
Cooking method
Oven-baked
Taste
savoury, buttery, spicy (chilli heat)
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · No nut ingredients · Alcohol-free · Pork-free · High-protein
Worked out from the ingredients. How labels work
Good for
Child-friendly · Freezer-friendly
Cook more with
Ground beef · All-purpose flour · Dried yeast · Sugar · Milk · Onion
Techniques
Baking · Kneading · Fermentation

Allergens

  • Contains: Milkfrom milk, butter
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

699 kcal per serving

Estimated

1 serving ≈ 394 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 50%
  • Fat 33%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy699 kcal177 kcal
Protein28.9 g7.3 g
Carbohydrate87.2 g22.1 g
Net carbohydrate81.8 g20.8 g
Sugars6.7 g1.7 g
Added sugars1 g0.3 g
Fibre5.4 g1.4 g
Fat25.5 g6.5 g
Saturated fat8.9 g2.3 g
Trans fat——
Cholesterol111 mg28 mg
Sodium1144 mg290 mg
Salt equivalent2.9 g0.7 g
Vitamins & minerals per serving
Potassium
708 mg
Calcium
93 mg
Iron
7.3 mg
Magnesium
59 mg
Vitamin A (RAE)
128 µg
Vitamin C
41 mg
Vitamin D
0.7 µg
Vitamin B12
1.9 µg
Folate (DFE)
368 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A pizza stone or upturned heavy tray, heated in the oven first, gives a crisper base.

Common mistakes

  • A wet filling makes the dough soggy — cook it down until little liquid is left.

Serve with

  • Serve with ayran, pickled peppers and a shepherd's salad.

Storage

  • Keeps 2 days in the fridge or 2 months in the freezer.

Reheating

  • Reheat in a 200 °C oven for 6–8 minutes.

Variations

  • Kaşarlı pide: Filled with melting cheese, often with an egg cracked into the centre near the end of baking.
  • Sucuklu pide: Topped with slices of spiced beef sausage and cheese.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Structure

Dough

Used in steps 1, 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 35 min

    Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).

  2. First rise (bulk) · about 1 h

    About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.

  3. Bake · about 13 min at 230 °C

    Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).

  4. Start to finish: about 1 h 48 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
All-purpose flourFlour400 g100%
WaterWater150 g37.5%
MilkOther liquid103 g25.8%
Olive oilFat27 g6.7%
Dried yeastYeast7 g1.8%
SaltSalt6 g1.5%
SugarSugar4 g1.1%
Total flour
400 g
Hydration
37.5%
With milk, eggs…
59.9%
Wholegrain
0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
  • Milk, eggs and other liquids add about 22 points of extra water, so it handles like a 60% dough.
  • Salt 1.5% — normal for bread.

If something goes wrong

  • Spreads flat / no oven spring

    Likely causes

    • Over-proofed
    • Weak shaping (no surface tension)
    • Oven not hot enough
    • Too much water for the flour

    What to do

    • Shorten the proof; bake when the poke springs back slowly
    • Shape tightly so the skin is taut
    • Preheat fully (30+ minutes; with a stone or Dutch oven, 45)
    • Lower hydration or use bread flour
  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Crust too hard or thick

    Likely causes

    • Baked too long at too low a temperature
    • No steam at the start

    What to do

    • Bake hotter for a shorter time
    • Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
    • Cool under a tea towel for a softer crust

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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