This iconic Turkish boat-shaped pastry features a golden, crispy exterior and a delicious filling of seasoned minced meat, melted cheese, and fresh herbs. With its distinctive pinched edges and perfectly baked top, pide is a crowd-pleasing dish that's crispy on the outside and wonderfully tender inside—a true taste of Turkish street food brought to your table.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
500 gall-purpose flour
300 mlwarm water
7 ginstant yeast
10 gsalt
60 mlolive oil
400 gground beef
2 piecesonions
3 piecesgarlic cloves
200 gmozzarella cheese
100 gfeta cheese
30 gfresh parsley
5 gblack pepper
1 pieceegg yolk
Instructions
1PREPARE THE DOUGH: In a large mixing bowl, combine 500g flour and 10g salt. Create a well in the center and add 7g instant yeast to 300ml warm water (around 40°C), letting it sit for 2 minutes until foamy. Pour the yeast mixture and 60ml olive oil into the flour well, mixing with your hands until a shaggy dough forms. Knead for 10 minutes on a lightly floured surface until the dough becomes smooth and elastic with a slightly tacky texture. The dough should spring back when gently pressed.
2BULK FERMENTATION: Place the kneaded dough in an oiled bowl, cover with a damp kitchen towel, and let it rise at room temperature for 1.5 to 2 hours until doubled in volume. You should see visible bubbles on the surface and the dough should feel airy when gently prodded. This resting period develops the gluten network and improves the bread's flavor and texture significantly.
3PREPARE THE FILLING: Finely dice 2 onions and mince 3 garlic cloves. Heat 30ml olive oil in a large pan over medium-high heat, then add the onions and garlic, sautéing for 3-4 minutes until softened and fragrant. Add 400g ground beef, breaking it apart with a wooden spoon, and cook for 8-10 minutes until the meat is fully browned with no pink remaining. Drain excess fat if necessary, then stir in 5g black pepper and season with salt to taste. Let the filling cool slightly, then mix in 200g diced mozzarella, 100g crumbled feta cheese, and 30g fresh chopped parsley.
4PREHEAT AND SHAPE: Preheat your oven to 220°C (425°F). Divide the risen dough into 4 equal portions and shape each into a ball. On a parchment-lined baking sheet, gently stretch and flatten each dough ball into an oval or boat shape approximately 15cm long and 8cm wide, with edges about 1cm thick. The center should be slightly thinner so it cooks evenly. Work gently to avoid deflating the dough and maintain the air pockets.
5FILL AND SHAPE EDGES: Distribute the meat and cheese filling evenly down the center of each pide, leaving about 2cm border on all sides. Fold the long edges up and over slightly, then pinch and twist the ends to create the characteristic pide boat shape with pointed, sealed ends. The filling should be visible through the center opening, creating that signature pide appearance. Ensure the edges are well-sealed so cheese doesn't leak during baking.
6EGG WASH AND BAKE: Lightly beat 1 egg yolk with 15ml water to create an egg wash. Brush the egg wash over the exposed dough surfaces, avoiding the filling. Place the baking sheet in the preheated 220°C oven and bake for 20-25 minutes until the pide is deep golden brown and crispy, with the filling bubbling slightly at the edges. The base should sound hollow when tapped, indicating it's fully cooked through. Remove from the oven and let cool for 2-3 minutes before serving to allow the cheese to set slightly while remaining melted.
Turkish Pide with Minced Meat and Cheese | Mijotia