Everyday Kitchen

Turkish · Dinner

Kiymali Pide

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · High-protein

Kiymali Pide is a Turkish dish. Keep a raised dough edge to contain the meat juices.

Prep
35 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
120 min
Servings
4
Difficulty
Medium
Cuisine
Turkish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Kiymali Pide. The photograph includes other dishes in the background; this draft makes only the minced-meat pide.
The photograph includes other dishes in the background; this draft makes only the minced-meat pide. Representative photograph of Kiymali Pide. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Filling

Glaze

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 60 min

  1. Mix 400 g plain flour, 230 ml warm water, 5 g instant yeast, 20 ml olive oil, ¾ tsp salt, knead 8 minutes and rise 60 minutes.

Fill · About 12 min

  1. Mix 400 g minced beef, 150 g onion, chopped, 150 g green pepper, chopped, 200 g tomato, chopped, 1 tsp paprika, ½ tsp salt. Roll dough into four long ovals; add filling, fold sides inward and pinch ends into boats.

Bake · About 25 min

  1. Brush edges with 1 egg, beaten. Bake at 220°C / 425°F for 20–25 minutes until golden and filling reaches 71°C / 160°F.

    Check: Look for this result: golden and filling reaches 71°C / 160°F.

Tips

  • Keep a raised dough edge to contain the meat juices.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb mince instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Kiymali Pide.

FAQ

What matters most when making Kiymali Pide?

Keep a raised dough edge to contain the meat juices.

What can I substitute in Kiymali Pide?

Use lamb mince instead of beef.

Can I prepare Kiymali Pide ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Kiymali Pide.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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