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Boat-shaped Turkish pide with meat filling and melted cheese

Boat-shaped Turkish flatbread with meat and cheese

Turkish Pide

Turkish Pide

1h 40mMedium

Prep Time

1 hr 25 min

Cook Time

15 min

Total Time

1 hr 40 min

Servings

4

4 pide

Difficulty

Medium

Cost

Moderate

$$

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Turkish Pide

Boat-shaped Turkish flatbread with meat and cheese

Oval boat-shaped Turkish flatbreads filled with spiced ground meat, cheese, or a combination and baked until golden. Often called Turkish pizza, pide is a beloved comfort food.

85m

Prep Time

15m

Cook Time

100m

Total Time

4

Servings

Medium

Difficulty

Moderate $$

Cost

Mediterranean CuisineMain Course
Sarah Chen
Sarah Chen

May 6, 2023(Updated April 13, 2026)

Pide is Turkish comfort food at its finest—soft, slightly chewy dough formed into boat shapes and filled with savory toppings. The raised edges hold all the delicious filling inside.

Why This Recipe Works

Shaping the dough into boats with raised edges creates natural walls for the filling. High oven heat puffs the crust while crisping the bottom.

Ingredients

  • 3 cups flour, 1 tsp yeast, 1 cup warm water (dough)
  • 1/2 lb ground beef or lamb
  • 1 cup shredded mozzarella or kasseri cheese
  • 1 tomato, diced, and 1 green pepper, diced
  • 1 onion, finely diced
  • 1 egg yolk and sesame seeds for brushing

Instructions

  1. 1

    Make dough: mix flour, yeast, salt, water, and 1 tbsp oil. Knead 8 minutes. Rest 1 hour until doubled.

  2. 2

    Cook ground meat with onion and spices until browned. Mix with diced tomato and pepper.

  3. 3

    Divide dough into 4 pieces. Roll each into an oval. Place meat filling down the center.

  4. 4

    Fold and pinch the long edges up to form a boat shape. Pinch the pointed ends closed.

  5. 5

    Brush edges with egg yolk, sprinkle sesame seeds. Bake at 475°F for 12-15 minutes. Add cheese in the last 3 minutes if desired.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

Substitutions

Ground beefGround lamb

More traditional Turkish flavor

MozzarellaKasseri or provolone

Better melting Turkish-style cheese

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • Preheat a baking stone or inverted sheet pan for the crispiest bottom.

  • Crack an egg into the center in the last 2 minutes for "yumurtali" (egg) pide.

Storage

Best eaten fresh. Wrap and refrigerate for 1 day.

Reheating

Reheat in a 400°F oven for 5 minutes until crust re-crisps.

Nutrition Facts

Per serving (65mg) · 4 servings

Calories420
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein22g
Carbohydrates14g
Fat52g
Fiber540mg
Sugar3g
Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What's the difference between pide and lahmacun?
Pide has thick, boat-shaped dough with hearty fillings; lahmacun is paper-thin and flat.
Can I make it vegetarian?
Yes, fill with spinach and feta, or just cheese and herbs.

Explore More

More Mediterranean RecipesMore Main CourseOven RecipesBaking Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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