Pide: Turkish Flatbread Boats
About this Recipe
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Turkish food is extremely prominent in Germany, especially in Berlin where I am witnessing the mad Döner landscape currently. Lots and lots of Turkish immigrants have made this possible, and even pushed the Döner Kebab to the number one fast food in Germany. Today’s Pide recipe is another Turkish specialty that’s pretty easy and fun to make. Pide is Turkish bread that’s stuffed with either a seasoned ground beef mixture with lots of fresh cilantro, or spinach and sheep milk’s cheese (similar to Greek Feta, which is what I ended up using). The flatbreads are sprinkled with sesame seeds before baking and are often served as a snack with tea or as a side with dinner.
Ingredients For Pide
- 1 package active-dried yeast (7 g)
- 2 tsp sugar
- 3.4 oz (100 ml) luke warm water
- 6.8 oz (200 ml) olive or vegetable oil
- 13.5 oz (400 ml) luke warm milk
- 1 Tbsp + 1 tsp (16 g) baking powder
- 1 tsp salt
- 1 kg bread flour
- 500 g ground beef
- 1 big onion
- 3 cloves garlic
- 1 handful fresh, chopped cilantro
- 1/2 handful fresh, chopped parsley
- 2 tsp ancho chili powder
- salt and pepper
- egg yolk for egg wash
- sesame seeds
- Vegetarian Version: Sautee 3 bags of fresh baby spinach in a skillet with a little olive oil, add 2 cloves of minced garlic and season with salt and pepper, then distribute onto the rolled out pide flatbreads.
- Leftovers: Makes perfect leftovers. I will actually use these for my birthday party coming up. Simply freeze after baking. When ready to use, allow to thaw for 30 minutes, then heat in the oven at 300 degrees for 10 minutes.
For the filling, sautée the onion over medium-high heat in a bit of olive oil until starting to brown, then add the meat. Cook until browned, stirring occasionally. Now add the garlic, ancho chili powder, fresh, chopped herbs, and season to taste with salt and pepper. Set aside and allow to cool.
In the bowl of a stand mixer, combine the warm water, sugar and years and allow to sit for 10 minutes until bubbly. Add in all the other ingredients and knead until you get a smooth dough. Cover and allow to rise in a warm spot until double its size, for about one hour.
Divide dough into 30 golf ball sized balls (about 59 grams each if you’re using a kitchen scale). Then using an oiled surface and rolling pin, roll out each ball into an oval, fill with the meat and cheese, then pull the sides up and twist them together (you can brush on some water to help the ends stick).
Create an egg wash by combining two yolks with some water and brushing it onto the edges of the pides. Sprinkle the edges with sesame seeds before baking at 400 degrees for about 15 minutes or until browned.
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I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.