Exotic Turkish Pide with Spiced Beef and Eggs

A Twisted Turkish Delight

A traditional Turkish flatbread, the pide, filled with seasoned spiced beef, baked to perfection with a cracked egg on top.

2 h 30 min
4
Intermediate

Ingredients

For the Dough

All-purpose flour

3 ½ cups

Active dry yeast

1 packet (2 ¼ tsp)

Sugar

1 tsp

Salt

1 tsp

Warm water

1 ¼ cups

Olive oil

2 tbsp

For the Spiced Beef

Ground beef

1 lb

Onion

1, finely chopped

Garlic cloves

2, minced

Tomato paste

1 tbsp

Ground cumin

1 tsp

Paprika

1 tsp

Ground cinnamon

½ tsp

Salt and pepper

to taste

For the Toppings

Large eggs

Olive oil (for brushing)

2 tbsp

Fresh parsley

handful, chopped

For the Accompaniments

Lemon wedges

for serving

Preparation

Preparing the Dough

Activate Yeast

In a bowl, mix yeast, sugar, and warm water. Let sit for 10 minutes until foamy.

Combine Ingredients

In a large bowl, combine flour and salt. Add in the yeast mixture and olive oil; mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for 10 minutes. Place in a greased bowl, cover, and let rise for 1 hour.

Knead the dough well for a fluffier pide base.

Preparing the Spiced Beef

Sauté Aromatics

Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions and garlic; sauté until soft.

Brown the Beef

Add the ground beef and cook until browned.

Season Meat

Stir in tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for an additional 5 minutes. Set aside.

Ensure the beef mixture has cooled before adding to the pide to prevent causing cracks in the dough.

Cooking Process

Roll the Dough

Divide the dough into four balls. Roll each piece into an oval shape about 1/4 inch thick.

Roll the dough thinner in the center and thicker at the edges for a crispy border.

Shape the Pide

Place rolled dough on a baking sheet lined with parchment. Pinch the edges to form a boat shape.

Fill and Bake

Fill each boat with spiced beef, leaving a small well in the center. Crack an egg into each well and brush the edges with olive oil.

Plating & Serving