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Turkish · Dinner

Kiymali Pide

Non-vegMedium

Diet: Non-veg · High-protein

Kiymali Pide is a Turkish dish. Keep a raised dough edge to contain the meat juices.

Prep
35 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
120 min
Servings
4
Difficulty
Medium
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kiymali Pide. The photograph includes other dishes in the background; this recipe makes only the minced-meat pide.
The photograph includes other dishes in the background; this recipe makes only the minced-meat pide. Representative photograph of Kiymali Pide. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Dough

Filling

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 60 min

  1. Mix 400 g plain flour, 230 ml warm water, 5 g instant yeast, 20 ml olive oil, ¾ tsp salt, knead 8 minutes and rise 60 minutes.

Fill · About 12 min

  1. Mix 400 g minced beef, 150 g onion, chopped, 150 g green pepper, chopped, 200 g tomato, chopped, 1 tsp paprika, ½ tsp salt. Roll dough into four long ovals; add filling, fold sides inward and pinch ends into boats.

Bake · About 25 min

  1. Brush edges with 1 egg, beaten. Bake at 220°C / 425°F for 20–25 minutes until golden and filling reaches 71°C / 160°F.

    Check: Look for this result: golden and filling reaches 71°C / 160°F.

Tips

  • Keep a raised dough edge to contain the meat juices.
  • Judge Kiymali Pide by the texture and doneness signs in its steps. Your pan and heat affect how long Kiymali Pide takes to cook.

Substitutions

  • Use lamb mince instead of beef.

Storage

  • Get perishable Kiymali Pide into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Kiymali Pide within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Kiymali Pide to 74°C / 165°F, stirring or turning it for even heating. When Kiymali Pide is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Kiymali Pide includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Kiymali Pide becomes softer in storage.

Make ahead

  • Make the filling for Kiymali Pide one day early. Cool it, then refrigerate the filling for Kiymali Pide. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Kiymali Pide.

FAQ

What matters most when making Kiymali Pide?

Keep a raised dough edge to contain the meat juices.

What can I substitute in Kiymali Pide?

Use lamb mince instead of beef.

Can I prepare Kiymali Pide ahead?

Make the filling for Kiymali Pide one day early. Cool it, then refrigerate the filling for Kiymali Pide. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Kiymali Pide.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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