Pide Stuffed With Beef Recipe

When I first stumbled upon this recipe for homemade Turkish pide, I knew I was about to embark on a culinary adventure that would transport my taste buds straight to a bustling street market in Istanbul.

I enjoy crafting filling and tasty plates of food, and my Beef-Stuffed Pide brings delightful scents and flavors to the table. The dough—a milky mix of all-purpose flour, with just enough sugar to make it friendly for the yeast—rises for 90 minutes before the filling is packed inside.

The filling is an adventure, and hopefully not a respite under the domes of outdoor pavilions in southern Turkey, as the word pide is thought to derive from the Arabic word for “pavilion.” Pide is an ancient dish, its most basic elements unchanged for thousands of years. Far too few people know its name or its history.

Pide Stuffed With Beef Recipe Ingredients

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• All-purpose flour: Provides carbohydrates and supports dough structure.
• Ground beef: Rich in protein and essential amino acids.
• Olive oil: Source of healthy fats that enhances flavor.
• Garlic: Adds depth and beneficial antioxidants.
• Green bell pepper: Provides vitamin C and adds a fresh crunch.
• Ground cumin: Offers a warm, earthy flavor.
• Paprika: Adds color and a mild spice.
• Fresh parsley: Provides vitamins and a fresh, bright taste.

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Pide Stuffed With Beef Recipe Ingredient Quantities

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• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (about 110°F or 43°C)
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh parsley
• 1 egg yolk (for egg wash)
• 1 tablespoon water (for egg wash)

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How to Make this Pide Stuffed With Beef Recipe

1. In a big bowl, mix together the flour, salt, and sugar. In another bowl, mix the yeast with the warm water, letting it sit for 5 minutes until it turns frothy. Add the olive oil to the yeast mixture and give it a good stir.

2. Slowly add the moist components to the dry mix, and stir until you get a dough. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Let it rise in a nice warm spot for an hour or so, until it doubles.

Mix the dry components in a bowl. In another bowl, mix the wet ingredients. Add the wet mix to the dry mix, and stir until combined.

3. At the same time, ready the stuffing. In a frying pan over medium heat, brown the ground beef until it is cooked through. Stir in the onion, garlic, and green bell pepper, and cook until the vegetables are soft.

4. Combine the cumin, paprika, black pepper, salt, and red pepper flakes in a bowl. Put the tomato paste in the bowl and mix with the spices until well combined. Return the bowl to the heat and cook for another 2-3 minutes, stirring constantly. Remove from heat and allow to cool for a few minutes, and then stir in the chopped parsley.

5. Set the oven to 400°F (200°C) to become fully heated before baking. Prepare a baking sheet so that cookies do not stick during baking. Parchment paper is an excellent surface for cookies, as well as for roasting vegetables. Parchment paper should always be used when roasting or baking at a temperature that is 400°F (200°C) or higher.

6. Deflate the dough and separate it into four equal parts. Shape each part into an elongated oval form. When we say elongated, we mean more than 9 inches in the direction of the surface you are shaping on. Do not work too much flour into your hands or the dough, or it will come out dry and make dry, tough crusts. Remember that a little bit of moisture goes a long way.

7. Lay a small amount of the ground beef mixture down the middle of each dough oval. Fold the edges of the dough over the filling. Pinch the seam to seal and form a boat shape.

8. Move the assembled pides to the prepared baking sheet. In a bowl, mix the egg yolk with water. Brush the egg wash over the edges of the pides.

9. Preheat the oven and set the temperature to 350 degrees Fahrenheit. Then bake the food in the oven until it is done. For this particular recipe, the food should bake for about 20-25 minutes. The end result should be dough that is baked until it is golden brown.

10. Take from oven and permit to cool a bit on wire rack. Temp warm. Garnish with extra fresh parsley, if wanted.

Pide Stuffed With Beef Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or silicone spatula
6. Clean kitchen towel or plastic wrap
7. Frying pan or skillet
8. Spatula or wooden spoon (for stirring in the frying pan)
9. Baking sheet
10. Parchment paper
11. Rolling pin
12. Brush (for egg wash)
13. Wire rack

FAQ

• Q: Can I make the dough ahead of time?A: Yes, you can make the dough ahead of time. After mixing it, let it rise in the fridge for a day; then, it’s ready to use. Just bring the dough to room temperature, and then proceed with the recipe.
• Q: Is there a substitute for ground beef?A: Ground lamb, turkey, or even a vegetarian option like crumbled tofu or lentils can be used as a substitute for ground beef.
• Q: How can I make the pide spicier?A: To ramp up the spiciness, incorporate additional red pepper flakes or mix in some minced-up chili peppers with the filling.
• Q: Can I use a stand mixer for the dough?A: Yes, you can use a stand mixer with a dough hook to knead the dough. Mix it at low speed until everything has come together and the dough is smooth and elastic.
• Q: How do I store leftover pide?A: Leftover pide should be kept in an airtight container in the refrigerator. It will last for up to 3 days, but it will be fresher if eaten sooner than that. For reheating, the oven is the best option. The pide will taste almost as good as when it came out of the oven the first time.
• Q: Can I freeze the baked pide?A: For sure, the baked pide can be put in the deep freeze. Wrap it securely in cling film and then foil, and freeze it for up to 3 months.
• Q: What can I serve with pide?Pide goes well with salad, yogurt, and other things that are how- could I say? Dippable. For example:

  – Hummus
  – Tzatziki

Pide Stuffed With Beef Recipe Substitutions and Variations

Universal flour: You can use whole wheat flour for the kinds of things that can withstand it. If the recipe doesn’t need a ton of structure, I would go for that—certain cookies, pancakes, and muffins are good vehicles for whole wheat flour. They don’t need the lift and fluff of white flour.
Canola oil or any neutral oil can be used in place of olive oil.
Use lamb or turkey in place of beef for ground meat dishes.
Green bell pepper: Substitute red or yellow bell pepper to achieve a sweeter taste.
Fresh parsley can be replaced with fresh cilantro of a slightly different herbal taste.

Pro Tips

1. Proof the Yeast Properly Make sure the water is at the right temperature (about 110°F or 43°C) before adding the yeast to ensure proper activation. This will help the dough rise well and achieve a fluffy texture.

2. Knead Thoroughly Spend sufficient time kneading the dough (about 8-10 minutes) until it’s smooth and elastic. This develops gluten, which is crucial for the texture of the final product.

3. Sauté Vegetables to Enhance Flavor Make sure to cook the onion, garlic, and green bell pepper until they are soft and fragrant. This step is crucial for layering flavor in the filling and creating a richer taste.

4. Proper Sealing When forming the boat shapes with the dough, make sure to pinch the seams securely. This prevents the filling from leaking out during baking, ensuring the pides hold their shape and contain all the flavors.

5. Egg Wash for Shine and Color Brushing the dough with an egg wash (egg yolk mixed with water) before baking gives the crust a beautiful golden color and a professional-looking shine. It also helps bind any additional garnishes, like fresh parsley.