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Turkish Spiced-Beef Pide
Pide, often referred to as Turkish pizza, is a boat-shaped flatbread topped with ingredients such as ground meat, sausage, cheese and/or vegetables. We use store-bought pizza dough to make these simplified ground-meat kiymali pide, and after baking we finish them with chopped onion and tomato dressed with lemon juice and olive oil, a nontraditional touch that brightens up the colors and flavors. Room-temperature dough is much easier to shape than cold dough, so be sure to allow yours to come to room temperature before use.
4-6
Servings
Tip
Don’t use a lower oven rack to bake the pide. The upper-middle rack puts the flatbreads closer to the heating element so the topping gets nice browning. Don’t worry if there are juices pooled in the edges of the pide immediately after baking. They will be absorbed by the crust as the pide cool for 5 minutes before serving.
45 minutes
Ingredients
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1
large red onion, quartered
-
½
cup chopped roasted red peppers
Directions
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01Heat the oven to 500°F with a rack in the upper-middle position. In a food processor, pulse the onion until finely chopped, about 5 pulses. Set aside ¼ cup of the onion. To the processor, add the roasted peppers, tomato paste, Aleppo pepper, cumin, ½ teaspoon salt and 1 teaspoon black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add the beef and pulse just until incorporated, 3 or 4 pulses. Transfer to small bowl and refrigerate until needed.
Reviews
January 20, 2024
Delicious
I really enjoyed the recipe and made it twice.
March 20, 2023
Tastes like Istanbul
Another good recipe from Milk Street. Easy to follow, easy ingredients. I made it with ground beef but think ground lamb would be more flavorful; will use that next time. I also drizzled tahini on the pides as an additional finishing touch, which added another level of flavor and cut the heat a bit.
July 28, 2024
Family favorite!!
Love this - even the picky kids eat it. They don’t like the tomato’s on top so I slice avocado for them. One batch serves 3, 4 with other things. I always double the batch and freeze some of the mixture for future - super easy midweek dinner.
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This was really good and different from usual fare.