Pide Recipe

The best part of making this Turkish pide is shaping each piece into a long, narrow boat so the filling stays tucked inside while the edges bake into a crisp, golden rim. This version uses a simple dough made from 3 cups of flour, then layers in a savory mixture of ground meat, finely chopped onion, and tomatoes. The canned tomatoes bring plenty of flavor, but they also need to be cooked down well; otherwise, their liquid can make the center soggy instead of pleasantly juicy. I like this recipe because the tomato-meat filling remains tender while the exposed dough develops a lightly chewy, blistered texture. Start by giving the dough enough time to become smooth and springy, rather than rushing it while it still tears easily. For the filling, cook the onion and ground meat until the meat is no longer pink, then add the tomatoes and simmer until the mixture is thick enough to mound on a spoon. If it looks loose, keep cooking it for a few extra minutes. Pide is more forgiving when the filling is slightly too dry than when it is watery. Once the dough is divided and rolled into ovals, leave a clear border around each one, fold the sides inward, and pinch the pointed ends firmly so they hold their shape in the oven. A particularly good finish here is the combination of cheese and egg. Sprinkle the cheese over the meat mixture, then add the beaten egg—about 1 cup as specified—carefully so it stays within the dough boat. The egg sets into soft, savory pockets as the pide bakes, while the cheese melts into the tomato and meat. Brush the edges with some of the 1/4 cup butter before baking and again as soon as the pide comes out. That small step gives the crust a rich sheen and keeps the rim tender enough to tear off with your fingers. Bake on a thoroughly preheated tray or baking stone; a cold pan tends to leave the bottoms pale and soft. Serve the pide hot, sliced on the diagonal, for a satisfying Turkish dinner. It is especially good with a crisp shepherd’s salad, sliced cucumbers, or a spoonful of cool yogurt to balance the rich filling. I also like offering lemon wedges and a little chopped parsley at the table. The full preparation takes about 40 minutes and the baking about 20, so it works well for a relaxed evening meal, with the dough and filling prepared ahead if you want the final shaping and baking to happen just before serving.