Turkish Pide with an Easier Life twist (Updated): kidult food, prep ahead, low-fat, dairy-free, option for spelt flour

Pide is a low-cost staple in Turkey, a pizza-like bread covered with a layer of spiced minced meat and vegetables

updated 2025; original 2016

Weeknight treat, wallet-friendly fun family fare

In Turkey, the dough and filling are raw when the pide goes into the oven, giving crispy sides and a soft base for the meaty filling.

67 however prefers a crispy base, and in order to make life easier for cook on weeknights, pre-cooked a low-fat filling.  On the day needed, the bread boat - which takes only 15 mins prep - is flash-baked to prevent a soggy bottom.  

Minced lamb is the traditional filling but releases a great deal of fat and is rather expensive in the UK.

67 used beef instead, draining off fat to reduce cholesterol.  Minced turkey or chicken can also be used but the spices will need to be increased by 1/8.  

Vegetarians/vegans can replace meat with a favourite veggie mince OR if you don't have gut issues, crumbled firm tofu, fresh or out of a carton.  Increase spices by 1/8; test by frying a little of the filling and adjust seasoning accordingly.

Serve with crispy lettuce leaves and chunks of cucumber.

Cost: £4.50'ish (2/25)
Feeds: 3-4

Ingred:   

Filling:

   200gr/7oz minced turkey, chicken, beef, lamb, vegetarian mince or firm tofu 
   1 med onion, yellow or red, diced (OR for fodmap phobes, a similar amount of  fennel or celery plus 1 (opt) clove garlic, grated or minced (opt) OR onion & garlic infused oil *

   1/2 tsp cumin
   1/2 tsp coriander  
   1/8 tsp allspice
   1 tbsp low-salt tomato paste
   
   1 bell pepper, in small dice
   2 med tomatoes, seeds removed, in  diced
   1-2 tbsp lemon or lime juice
   olive oil, plain or infused with garlic or onion (make your own) OR deli bottles  

   1 generous tbsp freshly chopped, or 1 tsp dried, parsley 
   1 tbsp freshly chopped or 1 tsp dried mint ((opt) but preferred)

Base:

 67's 15 minute flatbread
       2 cups flour (67 used spelt but wheat will do)
       1 tsp salt
       1 tsp baking powder
       3/4 cup fizzy (carbonated) water

Method:

 

Prep ahead

1. Firm tofu: freeze, defrost and grate coarsely 
2. Fodmaps: red onions, unlike white,  may not cause as many digestive problems as yellow onions, especially if they are pickled first in Effortless 10-min pickling brine).  As a test try using half the amount of onions and see how you feel.
3. If replacing onions with fennel or celery: remove bottom 1.5 inches/4cm, peel outer side of the leaves; soak 20 mins in a 9:1 solution of water & vinegar; drain
4. If you wish, make your own Olive oil infused with garlic or onion https://www.fodmapeveryday.com/recipes/onion-infused-oil/ and https://www.fodmapeveryday.com/recipes/garlic-infused-oil/)

Filling (prep a few hours or the night before): 

1. Heat a large frying pan over med heat; spray generously with oil
2. Add onion or other preferred veg if using, sauté 1-2 mins; add garlic if using, then spices and tomato puree, stir well 
3. Add meat, tofu or vegetarian mince, crumbling it as you go; stirring well with  spices, breaking up the meat further; saute 5-7 mins until almost cooked 
4. If mix looks dry, add a couple of tablespoons water or stock; take off heat
5. Stir in bell peppers & most of the tomatoes (reserve the rest for garnish)
6. Taste; add plenty of pepper & a bit of salt
7. Cool one hour; cover & refrigerate overnight, removing from fridge half an hour before needed

When ready to cook the pide:

1. Prepare dough of choice (see 15 minute flatbread below)
2. Take prepared mince out of refrigerator
3. Oven: preheat to 400F, 220C/200fan; slide a round or rectangular baking tray into the oven 
4. Air Fryer: set to bake function at 390F, 200C/180fan but do not turn on until pide is nearly ready to bake; lay a piece of greaseproof paper over the air fryer base
5. Roll out dough to 1/8 inch/1/4 cm thick and press into a 7 inch/18cm layer cake tin or equivalent rectangular or boat shape; press dough flat against the bottom and side up to the top; roll the edges over to form  a ridge.  (You'll have to guage the amount of dough needed by eye-balling the mince filling; any leftover meat can top toast; leftover dough can be brushed with oil, salt & Za'atar, cut in squares & baked 10 mins for Aubergine & Tahini dip)
6. Brush the bottom, side & edges of the pide with a beaten egg, milk or olive oil; bake (empty) in the centre of the oven/air fryer 10-15 mins until surface is firm & shiny
7. Take pide out of oven/air fryer; spread the meat mixture on the base
8. Return to oven; bake 20 mins 
9. Check meat is hot through, if not, bake a further 5-10 mins
10. Sprinkle lemon/lime juice over the meat 
11. Top with tomato garnish,  parsley and mint if using
12. Serve with crispy lettuce leaves like baby gems, chunks of cucumber 

   67's 15 minute flatbread
       2 cups flour (67 used spelt but wheat will do)
       1 tsp salt
       1 tsp baking powder
       3/4 cup fizzy (carbonated) water

1. Mix dry ingredients and carbonated water in a bowl; tip out on a lightly floured board
2. Knead 5 minutes, adding more flour if necessary; rest 10 minutes
3. Either divide into individual pide or one large pide; roll out to 1/4 inch/3/4cm thickness 

Comments:

I really liked this!  The combo of deliciously spiced meat, bread that was crisp on the bottom but absorbed the juices, a topping of  fresh herbs & tomatoes was wonderful.  All in all, I'd like this again.'  Retired writer

Tips:

• cooked pides will keep warm in a low oven 150C; 300f
• Amazon sells boat shaped containers

                           

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.