Wasfetna

Turkish meat pide

Long Turkish dough boats with a meat, pepper and tomato filling — the sfiha of our northern neighbors.

Turkish meat pide
Cooking time
1 hr 45 min
Hands-on time
45 min
Free time
45 min
Difficulty
Medium
Cuisine
Turkish
Calories
600
Contains
Gluten, Dairy

Pide is what happens when a flatbread decides to become a boat: rolled-up dough edges guard a rich, peppery meat filling. From Anatolian ovens to your table—and slicing it crosswise is half the fun.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
  • Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

4people

Amounts follow the number of people

For the dough

For the filling

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has risen.
  • Baking tray — A hot oven at 230° for the pointed boats.
  • Pastry brush — The edges are buttered after baking.

Method

  1. Knead the dough and let it rise.

    45 minYou can walk away
    You’ll know it’s ready when

    It has doubled in size.

    Tip: Place the dough in a warm place away from drafts and cover it well.

  2. Mix the raw filling ingredients after squeezing the tomatoes well.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Mix only until homogeneous and taste before adding more salt.

  3. Roll out the dough into a long oval, spread the filling in the middle, fold the edges and twist the ends into a pointed boat.

    5 min
    You’ll know it’s ready when

    The ingredients are spread in an even, tidy layer.

    Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.

  4. Bake it in a preheated oven at 230°.

    14 minYou can walk away
    You’ll know it’s ready when

    The edges are golden and the meat is cooked and browned on top.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  5. Brush the edges with butter, cut into crosswise slices, and serve with a squeeze of lemon.

    10 min
    You’ll know it’s ready when

    The edges are glossy with butter and the slices are even and ready to serve.

    Tip: Serve it as soon as it is sliced — pide loses the crispness of its edges as it cools.

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