Recipe by: Fukiko Mann
Source: and
Serves: 4

Ingredients Dough

  • 160gr warm Water
  • 350gr Flour + more
  • 1 tsp. Yeast
  • 1/2 tsp. Sugar
  • 1 Egg
  • 120g Greek Yogurt, full-fat
  • Pinch of Salt

Meat Filling

  • 226gr Beef or Lamb, chopped
  • 2 large Green Chilli
  • 1 large Tomato, chopped
  • 1 Onion, grated
  • 1/2 tsp. Red Capsicum
  • 1 tbsp. Tomato Paste
  • Salt and Pepper, to taste
  • 1 tsp. Paprika Powder
  • Olive Oil, for drizzling

Vegetable Filling

  • ¼ small Red Onion, thinly sliced
  • 1 Celery, thinly sliced
  • 1/3 packets Green Leaves
  • 1 Garlic cloves, thinly sliced
  • 1 tbsp. Torn Mint Leaves
  • 1 tbsp. Parsley, chopped
  • 1 tsp. Sage, chopped
  • 1 tbsp. Olive Oil, plus extra
  • 30gr Feta, crumbled
  • 20gr Parmesan Cheese, finely grated
  • 10gr Pine Nuts, lightly toasted
  • 1 Lemon, grated zest
  • 50gr Ricotta
  • Salt & Pepper


  • 1 Egg + Water, for egg wash
  • Sesame Seeds

Instructions for the dough

  • First, in a bowl, add the water, yeast and sugar. Mix and rest for a while until the mixture begins to get foamy.
  • Then add the egg, yogurt and salt and incorporate well.
  • Using a dough attachment, mix in flour until a ball of dough forms.
  • Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.
  • Place in a bowl and rest while you make the fillings.
  • Pre-heat the oven to 210°C.

Instructions to make the meat filling

  • Add a tablespoon of butter and a bit of olive oil in a skillet and sauté the meat until just about cooked.
  • Add green peppers and cook for 2-3 min, until they begin to soften.
  • Add chopped tomato, onion, red capsicum and tomato paste.
  • Cook on medium-high heat until the liquid evaporates and vegetables are soft.
  • Season with salt and pepper and paprika powder.

Instructions to make the cheese filling

  • Place a frying pan on medium-high heat and sauté the onion, celery, chard, garlic, mint, parsley and sage in the olive oil.
  • Cook, stirring continuously, for 10-15 minutes or until the greens are wilted and the celery has softened.
  • Remove from the heat and stir through the feta, parmesan, pine nuts, lemon zest, salt and pepper. Leave aside to cool.

Instructions to make the Pide

  • Once dough has risen to double, cut the dough into 4 equal sized ball.
  • Roll the dough balls to a 20cm long ova, an 3cm thick.
  • Spoon in the filling, leaving a border around.
  • Shape it to a long oval shape, crimping the ends.
  • Then place on a parchment lined baking sheet.
  • Brush egg wash over the border and sprinkle with sesame seeds if desired.
  • Drizzle a bit of egg mixture over the meat mixture.
  • For vegetable filling, dot it with Ricotta and bake at 250°C for 10-12 minutes, or until crust is golden brown.

Download PDF version here: Fukiko Mann – Turkish Pide