Photograph of the finished Turkish pide

Middle East · Bánh thuyền Thổ Pide nhân thịt

Turkish pide

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 520 g
  • Photograph of Dry yeast Dry yeast 12 g
  • Photograph of Lamb Lamb 560 g
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1.6
  • Photograph of Thick tomato passata Thick tomato passata 100 g
  • Photograph of Espelette chilli powder Espelette chilli powder 12 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parsley Parsley 24 g

Method

  1. 1 Knead the flour with yeast and water for 12 minutes, then let it rise for 1 hour and 30 minutes.
  2. 2 Mix the ground lamb with chopped onions, bell peppers, tomatoes, and tomato sauce, then squeeze out the excess liquid.
  3. 3 Roll the dough into an elongated shape 30 cm long, then spread the filling, leaving a 2 cm border.
  4. 4 Fold the two long edges inwards and pinch the ends to form a boat shape; this boat shape prevents the filling from spilling out during baking.
  5. 5 Bake at 250 degrees for 12 minutes, then crack an egg into the center and bake for another 4 minutes.

With an appliance

  • Charcoal grill 55 min

    Replace step 5: Place the pide bread on a stone 12 cm away from the glowing charcoal, cover and bake indirectly for 9 minutes, add the egg and bake for another 3 minutes, rotating the bread when adding the egg. The bottom will be more smoky than a conventional oven, but you must keep the charcoal off to the sides to prevent the filling from burning.

Start cooking