Traditional Boat-Shaped Flatbread with Delicious Fillings

 Turkish Pide, often referred to as the “Turkish Pizza,” is a flavorful and versatile dish with a crisp yet chewy crust and a variety of fillings to satisfy different tastes. This iconic dish is a staple of Turkish cuisine, traditionally baked in a stone oven and enjoyed with family and friends. Whether you prefer a rich and savory meat filling, a gooey cheese blend, or a nutritious spinach stuffing, Pide offers something for everyone. Perfect as a main course or a snack, this dish pairs beautifully with salads, dips, or soups. With its golden, crispy edges and soft center, Pide is an absolute delight for any meal of the day.

Preparation Time

• Prep Time: 20 minutes (plus 1 hour for dough rising)
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes

• Ingredients (Makes 6-8 Pide)

  For the Dough:

  • 3 ½ cups (450 g) all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1 cup (240 ml) warm water
  • 3 tbsp olive oil
  • 1 egg (for egg wash)

  For Meat Filling (Optional):

  • 300 g (10.5 oz) ground beef or lamb
  • 1 small onion, finely chopped
  • 1 small tomato, finely diced
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp black pepper
  • Salt to taste
  • 2 tbsp olive oil

  For Cheese Filling:

  • 1 cup (100 g) shredded mozzarella or feta cheese
  • ½ cup (60 g) crumbled white cheese (optional)
  • 2 tbsp fresh parsley, chopped

  For Spinach Filling:

  • 2 cups (60 g) fresh spinach, chopped
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • Salt and pepper to taste

  Toppings (Optional):

  • 1 egg (for traditional Pide)
  • Sesame seeds or nigella seeds for garnish

  Directions

  1. Prepare the Dough:

  • In a large mixing bowl, combine flour, salt, sugar, and yeast.
  • Gradually add warm water and olive oil, mixing until a soft dough forms.
  • Knead for 8–10 minutes until smooth and elastic.
  • Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

  2. Prepare the Fillings:

  For Meat Filling:

  • Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until softened.
  • Add ground meat, tomato, and spices. Cook until meat is fully browned and liquid has evaporated. Adjust seasoning to taste.

  For Cheese Filling:

  • In a bowl, mix mozzarella, white cheese, and parsley. Set aside.

  • For Spinach Filling:

    • Heat olive oil in a skillet and sauté onions until translucent. Add spinach, cooking just until wilted. Season with salt and pepper.

    3. Shape and Fill:

    • Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper.
    • Divide the dough into 6–8 equal portions. Roll each into an oval or round shape about ¼ inch thick.
    • Place the filling of your choice in the center, leaving a border around the edges.
    • Fold the edges of the dough inward slightly, pinching the ends to create a boat-like shape (Pide) or triangular shape (Fatayer).

    4. Bake:

    • Brush the edges of the dough with egg wash for a golden finish.
    • For traditional Pide, crack an egg on top of the meat filling before baking.
    • Bake for 15–20 minutes, or until the edges are golden and the filling is cooked through.

    5. Serve:

    • Sprinkle with sesame or nigella seeds if desired.
    • Serve warm with a side of yogurt or salad.

    Nutritional Facts (Per Serving, Based on Meat Pide)

    • Calories: 320 kcal
    • Carbohydrates: 40g
    • Protein: 15g
    • Fat: 12g
    • Fiber: 2g
    • Sugar: 3g
    • Sodium: 480mg

    The Origins and Popularity of Turkish Pide Turkish Pide has a rich history dating back centuries, originating in the Anatolian region of modern-day Turkey. This beloved dish evolved from ancient flatbreads baked in clay ovens and was traditionally prepared by villagers using locally sourced ingredients. Over time, Pide gained widespread popularity, becoming a staple at Turkish bakeries and restaurants. Today, it is enjoyed across Turkey and beyond, with various regions developing their own unique versions. In cities like Istanbul and Ankara, street vendors serve freshly baked Pide, often filled with spiced meats, vegetables, or cheese. The dish has also gained international recognition, appearing on menus worldwide in Mediterranean and Middle Eastern restaurants. Its adaptability and ability to incorporate different fillings make it a versatile dish cherished by food lovers everywhere.