Turkish Pide Boats Recipe

Introduction

Turkish Pide Boats are a delicious, handheld meal featuring a soft, boat-shaped dough filled with savory ground meat and vegetables. This recipe combines simple ingredients to create a flavorful dish perfect for lunch or dinner.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water (about 110°F/43°C)
• 2 tablespoons olive oil
• 1 pound ground beef or lamb
• 1 onion (finely chopped)
• 1 bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper (to taste)
• 1/2 cup fresh parsley (chopped)
• 1/2 cup grated cheese (such as mozzarella or feta, optional)

Instructions

1. Step 1: Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
2. Step 2: In a large bowl, mix the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a dough forms.
3. Step 3: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until doubled in size.
5. Step 5: Cook the filling by sautéing ground meat, onion, bell pepper, and garlic in a skillet over medium heat until meat is browned and vegetables are tender, about 5-7 minutes.
6. Step 6: Stir in cumin, paprika, salt, pepper, and parsley. Remove from heat and let cool slightly. Add grated cheese if using.
7. Step 7: Preheat oven to 475°F (245°C) and line a baking sheet with parchment paper.
8. Step 8: Punch down the risen dough and divide into 4 equal pieces.
9. Step 9: Roll each piece into an oval about 10 inches long on a floured surface. Use fingers to form raised edges, shaping a boat.
10. Step 10: Place dough boats on the baking sheet and spoon filling into the centers.
11. Step 11: Bake for 12-15 minutes until edges are golden and dough is cooked through.
12. Step 12: Remove from oven and let cool slightly before serving. Optionally, brush with melted butter for extra flavor.

Tips & Variations

• For a vegetarian option, substitute ground meat with sautéed mushrooms and spinach.
• Use a mix of cheeses like feta and mozzarella for richer flavor.
• Brush the dough edges with egg wash before baking for a glossy finish.
• Try adding a pinch of chili flakes to the filling for a spicy kick.

Storage

Store leftover pide boats in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Bring it to room temperature before rolling and shaping.

What cheese works best in pide boats?

Mozzarella and feta are popular choices because they melt well and complement the flavors. Feel free to experiment with your favorite cheeses.

Turkish Pide Boats Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

Turkish Pide Boats are delightful boat-shaped flatbreads topped with a savory ground meat filling seasoned with aromatic spices, vegetables, and optional cheese. This recipe guides you through making the yeast dough from scratch, preparing a flavorful filling, and baking the pide to golden perfection. Enjoy a traditional Turkish comfort food that’s perfect for sharing or a family meal.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 Turkish Pide Boats 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

For the Dough:

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 1/4 cups warm water (about 110°F/43°C)
• 2 tablespoons olive oil

For the Filling:

• 1 pound ground beef or lamb
• 1 onion (finely chopped)
• 1 bell pepper (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper (to taste)
• 1/2 cup fresh parsley (chopped)
• 1/2 cup grated cheese (such as mozzarella or feta, optional)

Instructions

1. Activate Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy, indicating the yeast is active.
2. Mix Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms, ensuring all ingredients are incorporated.
3. Knead Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic, which helps develop gluten for a perfect texture.
4. Let Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size, allowing the dough to ferment and expand.
5. Cook Filling: In a skillet over medium heat, add the ground meat, chopped onion, bell pepper, and garlic. Cook until the meat is browned and the vegetables are tender, about 5-7 minutes, to develop rich flavors.
6. Season Filling: Stir in the cumin, paprika, salt, pepper, and chopped parsley. Remove from heat and let cool slightly. If using, mix in the grated cheese for a creamy touch.
7. Preheat Oven: Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper to prepare for baking the pide boats.
8. Divide Dough: Once the dough has risen, punch it down to release air bubbles and divide it into 4 equal pieces for individual pide boats.
9. Shape Pide: Roll each piece into an oval shape about 10 inches long on a floured surface. Use your fingers to create a raised edge along the sides, forming a boat shape to hold the filling securely.
10. Fill Pide: Place the shaped dough on the prepared baking sheet. Spoon the prepared filling into the center of each pide boat, distributing it evenly.
11. Bake Pide: Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown and the dough is cooked through, resulting in crispy edges and a tender center.
12. Serve: Remove from the oven and let cool slightly before serving. Optionally, brush with melted butter for extra flavor and shine.

Notes

• Use warm water (about 110°F/43°C) to activate the yeast properly; water that is too hot or cold may prevent rising.
• The filling can be customized by using ground lamb, beef, or a mix for varied flavor.
• Cheese is optional but adds a delicious richness to the pide boats.
• Letting the dough rise fully is essential for light and airy pide crust.
• Brush the baked pide with melted butter for a glossy finish and enhanced taste.
• Store leftovers in an airtight container and reheat in the oven to maintain crispness.

Keywords: Turkish pide boats, Turkish flatbread, pide recipe, ground beef pide, Turkish cuisine, homemade pide, oven-baked pide, savory Turkish bread