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Turkish Kır Pidesi

Rustic Turkish flatbread stuffed with a seasoned ground beef and pepper filling. A traditional street-style pide with a thin, crispy dough and savory meat center.

Details
Cuisine Turkish
Servings 10 pide
Prep Time 1 hour 30 minutes (including rising)
Cook Time 20-25 minutes
Oven Temp 400°F (200°C)

Ingredients

Dough

Ingredient Imperial Metric
All-purpose flour 4¼ cups 600 g
Warm water 1⅔ cups 400 ml
Active dry yeast 1 tbsp 15 g
Vegetable oil 3 tbsp 45 ml
Salt 2 tsp 10 g

Filling

Ingredient Imperial Metric
Ground beef 1.1 lbs 500 g
Green peppers 2 2
Red pepper 1 1
Onions 2 2
Butter (or tail fat) 3.5 oz 100 g
Salt to taste to taste
Black pepper to taste to taste
Red pepper flakes to taste to taste

Instructions

Dough

  1. Combine the flour, warm water, yeast, vegetable oil, and salt in a stand mixer. Knead until a smooth dough forms.
  2. Cover and let rise at room temperature for about 1 hour, until roughly doubled in size.
  3. Divide the dough into 10 equal portions and shape each into a ball. Cover and let rest for 10 minutes.

Filling

  1. Pass the ground beef, peppers, and onions through a meat grinder (or pulse in a food processor until finely minced).
  2. Add the butter, salt, black pepper, and red pepper flakes. Mix thoroughly until well combined.
  3. Important: Make sure all the vegetables and meat are well drained of excess moisture before combining. Too much liquid will soften the dough during resting and after baking.

Assemble and Bake

  1. Preheat the oven to 400°F (200°C).
  2. Flatten each dough ball by pressing it out by hand. Spread a portion of the filling over the surface.
  3. Shape the pide by folding and pinching the edges to form the traditional boat or oval shape, leaving the filling exposed in the center.
  4. Place on parchment-lined baking sheets and bake for 20-25 minutes until the dough is golden and the filling is cooked through.

Nutrition

Approximate values per pide (10 pide).

Per Pide
Calories 455
Protein 18g
Carbs 42g
Fat 24g

Notes

  • Tail fat (kuyruk yağı) is traditional and adds a distinctive richness, but butter works well as a substitute.
  • Draining excess moisture from the vegetables and meat is the most critical step — wet filling leads to soggy pide.
  • Measurements are converted from Turkish units (su bardağı / tatlı kaşığı). Adjust flour as needed for a workable dough.