Turkish Pide Boats Recipe

Introduction

Turkish Pide Boats are delightful savory pastries with a soft, chewy dough filled with a flavorful mixture of ground meat and vegetables. Perfect for a cozy dinner or sharing with friends, this recipe brings a taste of Turkey right to your kitchen.

Ingredients

• 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. 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 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: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled.
5. Step 5: For the filling, cook 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 create a raised edge, forming a boat shape.
10. Step 10: Place dough boats on the baking sheet and spoon the 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 version, substitute the meat with sautéed mushrooms, spinach, and feta cheese.
• Brush the dough edges with egg wash before baking for a shinier crust.
• Try adding chopped tomatoes or chili flakes to the filling for extra flavor and heat.
• If you prefer a softer crust, cover pide boats with a clean kitchen towel immediately after baking.

Storage

Store leftover pide boats in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 8-10 minutes to maintain the crisp crust. Avoid microwaving as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, ground turkey or chicken can be used as lighter alternatives, though lamb or beef provide a richer flavor typical of traditional pide.

Do I have to let the dough rise for a full hour?

Letting the dough rise until doubled in size is important for a light, airy crust, but timing may vary with room temperature. If your kitchen is cooler, rising may take longer.

Turkish Pide Boats Recipe

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Turkish Pide Boats are a delicious and savory flatbread filled with a flavorful ground meat mixture, seasoned with aromatic spices and fresh parsley, and optionally topped with melted cheese. This traditional Turkish recipe involves making a soft yeast dough that is shaped into boat-like ovals, filled, and then baked to golden perfection. Perfect as a comforting meal or appetizer, these pide boats combine a crispy crust with a juicy, spiced filling.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 pide boats 1x
• Category: Appetizer
• 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. Stir to form a rough dough.
3. Knead Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic, which helps develop the gluten for a good texture.
4. Let Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and set it in a warm place for about 1 hour until it doubles in size, allowing the dough to become airy and light.
5. Cook Filling: Heat a skillet over medium heat. Add the ground meat, chopped onion, bell pepper, and garlic. Cook, stirring occasionally, until the meat is browned and vegetables are tender, about 5-7 minutes.
6. Season Filling: Stir in the ground cumin, paprika, salt, pepper, and chopped parsley. Remove from heat and let cool slightly. If desired, fold in the grated cheese for added creaminess and flavor.
7. Preheat Oven: Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper to prevent sticking.
8. Divide Dough: Once the dough has risen, punch it down lightly to remove excess air and divide it into 4 equal portions.
9. Shape Pide: On a floured surface, roll each piece into an oval about 10 inches long. Use your fingers to pinch the edges upward, shaping each into a boat-like form to hold the filling.
10. Fill Pide: Place each shaped dough on the prepared baking sheet and spoon the cooled filling evenly into the center of each boat, distributing it well but not overfilling.
11. Bake Pide: Bake in the preheated oven for 12-15 minutes or until the dough edges turn golden brown and are fully cooked through.
12. Serve: Remove from oven, and let each pide cool slightly. Optionally, brush with melted butter to add a glossy finish and extra flavor before serving.

Notes

• Use warm water around 110°F (43°C) to activate the yeast properly without killing it.
• For a vegetarian version, substitute the meat with sautéed mushrooms or a mix of cooked vegetables.
• The cheese is optional but adds a nice creamy texture and slight tanginess typical of Turkish pide.
• You can prepare the dough and filling ahead of time; just keep the dough refrigerated and bring it to room temperature before baking.
• Brushing the edges with butter after baking enhances flavor and gives a shiny crust.
• Adjust seasoning of the filling to your taste, especially salt and spices.

Keywords: Turkish pide boats, Turkish flatbread, ground meat pide, Turkish appetizer, baked meat flatbread, pide recipe