Meat Pide
- Soomaali
- Biitsa Turki Hilib Leh
- Français
- Pide à la Viande
- العربية
- بيتزا اللحم التركية
By Leila & Abdullahi · ·
Our trip to Istanbul was everything our Spain trip was not. Months before our trip to Spain, we planned in detail, everything we were going to do: the places we were going to visit, the foods we wanted to try, the shows we wanted to watch, etc. We had a plan for every hour of our 17-day vacation. In addition to breakfast, which we usually had at the hotels we were staying at, we knew where we were going to eat lunch, afternoon snacks, and dinner, and we even made some reservations in advance. It seems that we overestimated how much we could eat and sample.
We remember the day we were in Toledo. It was midway through our vacation and we were seated in a restaurant that was known for its lechazo asado (roasted suckling lamb). Earlier that day, we had a wonderful Spanish breakfast and while touring the city, we snacked on delicious Toledo marzipan. Our appetite was completely gone. We stared at the lechazo asado and we looked at each other, both of us unable to lift a finger. A doggie bag was out of the question because dinner was already pre-planned and pre-paid. Cancelling dinner would also have meant cancelling the flamenco show. Luckily, the food did not go to waste. Our Spanish guide, who we invited to eat lunch with us, had a very big appetite. He ate two meals very quickly and took his time with the third as he kept recounting, in detail, about the glory days of General Franco. We were prepared to listen to anything while he was washing away our guilt.
Later that day, we cancelled some of our restaurant reservations and decided to slow down our pace. Lesson learned. For our Istanbul trip, we decided to try spontaneity. Apart from our hotel reservations, nothing else was pre-planned. It was a more relaxed vacation and we made plans on the go, discovering things as we went along. So what if we missed a particular attraction, or if we did not try a particular delicacy? We will have things to look forward to on our next trip.
One of the things we discovered in Istanbul was this meat pide (Turkish: kiymali pide). We loved it. It has a crunchy dough and a moist, meat and vegetable filling. The meal came after a tour of the Sultanahmet Mosque, Hagia Sophia, the Grand Bazaar, and a long walk in the old city. We worked up a huge appetite and we licked our plates clean.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Meat Pide
Toppings
Method
Tap a step to mark it done.
Steps for preparing the meat pide Place the flour in a bowl. Make a well in the centre and add the yeast, sugar, water and salt.
Mix well and knead for 5 minutes. Cover and let the dough rise for 1 hour.
In a bowl, combine the chopped onions, allspice, sumac, salt, and black pepper. Rub the spices into the onions.
Add the olive oil, tomato paste, ground beef, diced tomatoes, chopped sweet pepper and jalapeno peppers. Combine well but do not over-mix.
Divide the dough into 6 equal pieces and shape into balls. Roll out each dough ball into a 10″ (25 cm) elongated oval.
Spread on top of it about 3 tablespoons of the meat mixture.
Fold the sides and shape like a boat.
Mix the yogurt and water then brush the sides of the pide. Pull the pide from both ends to make it more elongated.
Bake in a pre-heated oven with a pizza stone or baking sheet at 500°F/260°C for 15 minutes. When done, brush the sides with butter and enjoy while still crunchy.
Comments
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Could you use this filling with like a puff pastry or it only works with this dough?
Yes, you can.
You guys are amazing! You both make cooking look so effortless and easy. Your website is a must-have esp. as Ramadhan is around the corner. I wanted to know if you guys could post a recipe of the mexican drink “horchada”? Much appreciation.
Thank you very much for your kind comment. We are happy to know that you like the website. We will add Horchata to our to do list. Thanks again.
Asalamu alaykum xaawash
I saw your recipe and i fell head over heels for it mouth watering .i would really like it if you could show us the vegetarian pide or post it as a video it would be most apreciated thank very much also for showing the rice topping and jazakullah khairn
Thank you very much, Sarah. God willing, we will post the vegetarian pide soon. We wish you all the best.
walaalahayga qaaliga ahoow waxaan arkay in badan oon jeclaystay qaarna waan fahmay sida aan u karsan karo qaarka lana wax yar ayaa iga khaldan oo an fahminin waana magacyada aad qorteen oo ah kuwo aanan isticmaalin hadaan nahay dadka somaliya gudaheeda kunool ee danaynaya ka faa idaysiga khayrkan marka isu kaaya dhiba markale ilaah ajar badan ha idin kasiiye oo nookala shega waxyaabaha aan wadan keena laga helaynin sidaan u maarayn lahayn macnaha wixii an ku badalan lahayn madama an rabno inaaan cunto wanaagsan cunno mahadsanidiin rabbi ha idinka ajar siiyo dhamaantiina??????????
Waa ku mahadsan tahay xiriiriskaada walaal. Wixii aa fahmi weysaan inoo sheega, hadduu Eebbe idmo waan micneyn doonnaa magacyada iyo wixii lagu beddeli lahaa. Annaga kama warqabno waxyaabaha aan laga helin waddanka hooyo, laakiinse waxwalbo wax lagu beddeli karo ayaa jira.
Asalamu caleykum,
Mashallah I might as well speak up today, I have been following this website for the almost two years Mashallah I have learned a lot and it has helped me a lot in My new marriage life. Being a newly wed and never had the rich experience of being a cooker, this website has Mashallah can’t describe in words how it shaped my cooking life. Thank you so much for doing all this for the muslim ummah and subxanallah just being so creative. May Allah swt bless you too and may Allah swt add Barakah to all you do.
Thank you very much for letting us know. We are very happy to know that you have found the website helpful. We wish you all the best.