Pide with Meat (Kiymali Pide) Recipe – Turkey Special
Kiymali Pide is an authentic Turkish flatbread topped with a savory blend of minced meat, onions, tomatoes, and spices, creating a delicious Middle Eastern–Mediterranean flavor experience. With its signature boat-shaped crust that’s soft inside and slightly crisp outside, this “Turkish pizza” is comforting, hearty, and incredibly satisfying. Perfect for family dinners, weekend cooking, or anyone craving traditional Turkish cuisine, it’s simple to make at home with everyday ingredients.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Dough:
- 2 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- 2–3 tbsp oil
- ¾ cup warm water (as needed)
For the Meat Topping:
- 300g ground beef or lamb
- 1 small onion, finely chopped
- 1 tomato, finely chopped
- 2 tbsp parsley, chopped
- 1–2 green chilies, finely chopped (optional)
- 1 tbsp tomato paste
- ½ tsp paprika
- ½ tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Pide with Meat (Kiymali Pide) Instructions:
Mix flour, yeast, sugar, salt, oil, and warm water to form a soft dough.
Knead for 6–8 minutes until smooth; rest for 1 hour.
In a bowl, mix meat, onion, tomato, parsley, chilies, tomato paste, spices, and oil.
Preheat oven to 220°C (430°F).
Divide dough into 3–4 portions and roll into oval shapes.
Spread meat mixture evenly on each rolled dough.
Fold the edges inward slightly to create a boat shape.
Bake for 12–15 minutes until edges are golden and meat is cooked.
Brush edges lightly with butter after baking (optional).
Serve hot with salad, lemon wedges, or yogurt.
Recipe Notes :
Bake the pide on a preheated stone or steel for crispier edges and an even bake.
Add extra paprika or chili flakes for deeper color and a spicier kick.
Use lamb for a richer, more authentic Turkish flavor profile.
Avoid rolling the dough too thin—pide needs a soft, slightly puffy base.
Brush the edges with butter after baking for a glossy finish and enhanced taste.
