Turkish Pide With Ground Beef Recipe

Posted on
 Turkish Pide with Ground Beef always makes a perfect meal Turkish pide with ground beef recipe

Turkish Pide with Ground Beef always makes a perfect meal! Pide is one of the tasty fast foods in Turkish cuisine. It has lots of varieties and although it’s hard to choose one to put on top of favorite list, Pide with Beef leaves the others behind for us. Not because it tastes better than the rest, but because we love chopped beef more!

Turkish Pide with Ground Beef always makes a hit! Serve it with ayran!

Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes

Yield: 4-6


3 cups whole wheat flour
1 tbsp instant yeast
2 tsp salt
1 tsp sugar
1 cup lukewarm water
¼ cup olive oil
2 tbsp extra olive oil to brush pides

3 tbsp olive oil
250g ground beef
1 onion, chopped
1 green pepper, chopped
1 red bell pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
A pinch of cumin
A handful of parsley, chopped


  1. Mix flour, instant yeast, sugar and salt.
  2. Pour olive oil and add water little by little.
  3. Use your hand to combine them well until you have a soft dough.
  4. Cover it and wait to rise for an hour.
  5. Heat olive oil in a skillet.
  6. Add ground beef and onion, cover it so that it releases its water.
  7. When it starts to absorb its water, add peppers and spices, stir.
  8. Cook it for about 10 minutes stirring occasionally.
  9. Let it cool.Add chopped parsley when it cools.
  10. Preheat panggangan at 180C.
  11. Dust a little flour on the counter or on a wooden board.
  12. Make a log from dough and cut it into 16-18 eaqual balls.
  13. Dust the counter again and roll one of the balls out thin giving it an oval shape.
  14. Place baking paper in an panggangan tray and put this oval shaped thin dough on it.
  15. Put some filling in it and stick the edges of pide.
  16. Repeat the same steps until you finish all balls.
  17. Brush each pide with olive oil and bake them at 180C until golden, for about 20 minutes.


Note: Do not put the filling on the counter as it might be difficult to transfer it to the panggangan tray as it’s a thin dough.

Source: Give Recipe

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *