Embark on a culinary journey to the heart of Turkey with the mouthwatering Turkish Pide. Often described as a “Turkish pizza,” this boat-shaped flatbread topped with a variety of savory ingredients is a staple of Turkish cuisine. In this article, we’ll explore the rich history of pide, learn how to make it at home, and discover why the Turkish Pide Pizza of Anatolia has become a beloved dish across the Mediterranean and beyond.
What is Turkish Pide?
Pide (pronounced “pee-deh”) is a traditional Turkish flatbread that’s typically shaped into an oval or “boat” shape and topped with a variety of ingredients before being baked in a hot oven. The edges of the dough are folded over to create a rim that holds the toppings in place, resulting in a visually appealing and delicious meal.
A Brief History of Pide
Pide has its roots in ancient Anatolian cuisine, with early forms of flatbread dating back thousands of years. The modern version of pide as we know it today began to take shape during the Ottoman Empire. It became popular as a street food and a staple in Turkish households, with regional variations developing across the country.
Ingredients for Classic Turkish Pide
For the dough:
- 3 cups (375g) all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup (240ml) warm water
For the topping (Kıymalı – Ground Beef):
- 300g ground beef
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 green peppers, diced
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1/2 cup crumbled feta cheese
Step-by-Step Instructions
- Prepare the dough:
- In a large bowl, mix flour, yeast, sugar, and salt.
- Add olive oil and warm water, then knead for 10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 1 hour.
- Make the topping:
- Heat olive oil in a pan over medium heat.
- Add onions and cook until translucent.
- Add ground beef and cook until browned.
- Stir in tomatoes, peppers, and tomato paste.
- Season with salt and pepper. Cook for 5 minutes, then set aside.
- Shape the pide:
- Preheat oven to 230°C (450°F).
- Divide the dough into 4 pieces and roll each into an oval shape.
- Place on a baking sheet and fold up the edges to create a “boat” shape.
- Add toppings and bake:
- Spread the meat mixture over the dough, leaving the edges clear.
- If using, sprinkle feta cheese over the top.
- Bake for 15-20 minutes until the crust is golden brown.
- Serve:
- Let cool for a few minutes, then slice and serve hot.
Tips for Perfect Pide
- For an authentic touch, brush the edges of the pide with beaten egg before baking for a glossy finish.
- Don’t overload the pide with toppings, as this can make the base soggy.
- If you have a pizza stone, use it for a crispier base.
- Experiment with different toppings like spinach and feta or sucuk (Turkish sausage).
Pairing Suggestions
Pide pairs wonderfully with a variety of sides and drinks:
- Turkish Shepherd’s Salad (Çoban Salatası)
- Ayran (traditional Turkish yogurt drink)
- Cacık (Turkish yogurt and cucumber dip)
- Turkish black tea
Health Benefits of Turkish Pide
While pide should be enjoyed in moderation as part of a balanced diet, it does offer some nutritional benefits:
- Complex carbohydrates: The bread base provides energy and fiber.
- Protein: The meat topping offers a good source of protein.
- Vegetables: Tomatoes and peppers add vitamins and antioxidants.
- Calcium: If topped with feta cheese, pide provides a boost of calcium.
Frequently Asked Questions
Q: Can I make pide dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature before shaping.
Q: Is pide always made with meat?
A: No, there are many vegetarian versions of pide. Popular options include cheese pide, spinach and feta pide, and even plain pide with just olive oil and herbs.
Q: How is pide different from pizza?
A: While both are flatbreads with toppings, pide is typically boat-shaped with folded edges, and the toppings are often more sparsely applied compared to pizza. The dough and cooking method also differ slightly.
Q: Can I freeze pide?
A: Yes, you can freeze baked pide for up to 3 months. Wrap it well in foil and place in a freezer bag. Thaw and reheat in a 180°C (350°F) oven for about 10 minutes.
Q: What’s the best way to reheat pide?
A: For the best texture, reheat pide in a preheated oven at 180°C (350°F) for about 5-10 minutes. Avoid using the microwave as it can make the crust soggy.
Conclusion
Turkish Pide is more than just a meal; it’s a delicious representation of Turkey’s rich culinary heritage. By mastering this recipe, you’re not only creating a satisfying dinner but also bringing a taste of Turkish street food to your home kitchen.
Remember, the key to great pide lies in the quality of your ingredients and the care you take in preparing the dough and toppings. Whether you’re hosting a Mediterranean-themed dinner party or looking for a unique weekend meal, Turkish Pide is sure to be a crowd-pleaser.
For more delightful Mediterranean recipes and culinary adventures, be sure to explore our other articles on Mediterranean Groves. From classic Greek Moussaka to zesty Moroccan Tagine, we’ve got your Mediterranean cravings covered!
Afiyet olsun! (Enjoy your meal!)
