Pide with minced meat – simple recipe

Simple, tasty and quick made – pide with minced meat are an absolute classic of Turkish cuisine. The crispy yeast dough boats are combined with a spicy filling of minced meat, tomatoes and herbs. The pide with minced meat taste both warm and cold and the recipe is perfect as a social family meal or for the next party.

Turkish cuisine is incredibly diverse and convinces with hearty and spicy aromas. A real classic besides dishes such as kebab or köfte are pide. The hearty filling for the crispy dough boats can be varied in many ways. We chose classic pide with minced meat, but also the vegetarian variant with spinach and feta as with our BÖREK tastes very tasty. If you prepare the dough and put it individually with your guests, the food becomes a wonderfully sociable get -together.

The ingredients for our original Turkish Pide recipe

For our simple PIDE recipe with minced meat you do not need exceptional ingredients. You probably even have some of them at home:

Yeast dough

The salty yeast dough for the boats becomes out Wheat flour (Type 550), lukewarm water,, SaltPrepared sugar and yeast. We use fresh yeastBut you can also use dry yeast. A package of dry yeast corresponds to about half a cube of fresh yeast (21 grams). We refine the dough with a little olive oil and natural yogurt, which makes it particularly juicy and reminds of flat bread.

filling

We have a classic filling for PIDE Beef meat decided. This gets through Onion,, Garlic and Tomato A nice spice. Tomato and green pepper cause freshness. Next to Salt,, pepper and oregano we season our filling with us Pulbiber. A Turkish spice mix with dried red chilipapa pods that you get in every Turkish supermarket or online.

So your pide prepares with minced meat

1. Prepare the dough and filling: Knead the ingredients for the yeast dough into an even dough and then let it go. Meanwhile, fry onions, garlic and minced meat. Add the tomatoes, peppers, tomato paste and spices and continue fry briefly.
2. Form and bake pide: Share dough into 8 pieces and roll out. Place the filling in the middle, fold in the edges, shape the ends and bake for 8-10 minutes.
3. Serve: Garnish with parsley and serve warm or cold with Cacik (Turkish Tsatsiki).

So taste your pide like in Turkey – 5 tips

1. Let the dough go long enough in a warm place, so it becomes really nice and airy.
2. Do not use too much filling, otherwise the dough will become mushy.
3. It is best to put the baking sheet with baking paper beforehand or spray it with a little oil, so nothing remains sticking.
4. If the edges press well, the filling cannot run out.
5. So that your boats get a particularly beautiful color, you can brush the edge with an egg milk mixture.

What is the difference between Pide and Lahmacun?

Pide and Lahmacun are both typical Turkish dishes made of crispy dough and spicy minced meat, but also have some differences. Pide have a slightly thicker dough and pierce through the oval shape with the folded -up edges, which means that they also offer a lot of space for the filling. Lahmacun is more reminiscent of a wafer-rolled pizza that is covered with a thin minced meat and spice mixture and is topped with fresh ingredients such as salad, onions and often a little lemon juice. But both have one thing in common: they are incredibly tasty.