Turkish Ground Beef Pide

Made with lean ground beef and thin home-baked dough, this traditional recipe provides a high-protein meal without unnecessary fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups flour (250 g) · 875 kcal in the whole recipe
• 1 tsp dry yeast (4 g) · 14 kcal in the whole recipe
• 1/2 tsp sugar (3 g) · 12 kcal in the whole recipe
• 1 tbsp olive oil (15 g) · 133 kcal in the whole recipe
• 14 oz lean ground beef (7% fat) (400 g) · 608 kcal in the whole recipe
• 1 medium onion (120 g) · 48 kcal in the whole recipe
• 2 green peppers (80 g) · 16 kcal in the whole recipe
• 1 small red bell pepper (60 g) · 19 kcal in the whole recipe
• 1 medium tomato (120 g) · 22 kcal in the whole recipe
• 2 cloves garlic (6 g) · 9 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 1/4 bunch fresh parsley (10 g) · 4 kcal in the whole recipe
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp red pepper flakes
• 3/4 cup lukewarm water

Method

1. Knead the flour, dry yeast, sugar, half of the olive oil (7 g), a pinch of salt, and warm water into a soft dough; cover and let it rise for 40 minutes.

   

2. Finely chop the onion, green pepper, red pepper, tomato, garlic, and parsley, then mix thoroughly with the lean ground beef, tomato paste, remaining olive oil (8 g), salt, black pepper, and red pepper flakes.

   

3. Divide the fermented dough into 4 equal balls and roll each one out on a floured surface into a long oval shape.

   

4. Spread the beef mixture evenly over the dough ovals, fold the edges inward, and pinch the ends together to form traditional canoe-shaped pides.

   

5. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until the crust edges are golden brown, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.