We are going to share a delectable pide dish with you today as a Turkish food family. One of the most well-known Turkish dishes is this one. It is one of the essential components of Turkish cuisine, so to speak. Pide comes in a variety of forms. potato pide, spinach pide, cheese pide, sausage pide, and egg pide are a few of them. We will provide you with the minced meat pide recipe. This meal is really simple to prepare.
According to cultural tradition, pide is a significant dish that promotes social interaction. It is offered at a variety of social events, including weddings, funerals, national holidays, family birthdays, and religious festivals like Ramadan. In several Turkish cities, there are well-known eateries that, like an Italian pizzeria, only bake traditional pide. In almost all Turkish kebab places, pide is served alongside various grilled meats. Pide is available from food carts and small pastry stores as well. Mama Fatma is one of the places you will love, bringing pita to your tables with all its mastery. There are many types of pita here. If you examine the à la carte menu, you will find your favorite pita and try this unique taste. You can also see other popular dishes of Turkish cuisine and order a very satisfying meal for yourself. Be sure to call us, so we can make a reservation before you arrive.
What Is Diced Meat Pide?
One of the distinctive tastes that has persisted from the time of the 16th century to the present is pide. Everyone in Turkey adores and enjoys this meal. Because of this, pide eateries are common in every Turkish city. These establishments serve nothing but pide. It is a dish that perfectly balances meat, vegetables, and spices. Mixing and adding meat, seasonings, and veggies to the made dough before cooking it. The wonderful pide with diced meat emerges in this manner. We are confident that the balance of these flavors will have a profound impact on you. It tastes just as nice as it looks. With this pide recipe, you can turn your tables into a visual feast.
A type of bread called “fodula” was the source of the name “pide.” The Turks began making many sorts of bread when they arrived in Anatolia, responding to the needs of established life. It is known that during the Ottoman Empire, pide and bread were baked in a room inside the Topkapi Palace referred to as the privy bakery.
Locals used to wait in lengthy lines in front of bakeries to get pide flatbread during the Ottoman era, which delayed the eating of iftar meals. In fact, pide aficionados used to visit bakeries and beg the baker to add the ingredients right in front of them by bringing their own fresh eggs, black cumin, and sesame seeds.
- three mugs of warm water
- One instant yeast packet
- 2 teaspoons salt and 1 teaspoon sugar
- flour, 7 cups
For ingredients in filling:
- Ground beef, 500 grams
- 3 onion: Regular onion eating can improve intestinal health and lower the risk of heart disease.
- four tomatoes
- 5 peppers, green
- 1 salt shakerful
- 1 teaspoon of black pepper, ground
- 1 teaspoon red pepper flakes, 3 spoons of oil
How To Make Diced Meat Pide?
First, combine dry yeast and sugar in a bowl with 3 glasses of lukewarm water. Stir vigorously until the sugar is melted. Mix in the salt and flour thoroughly. For fermentation, place the dough in a basin and cover with a stretch film. The dough should be divided into 14 equal pieces. Sprinkle some flour over each piece, then cover with a cloth. Tomatoes, onions, peppers, and parsley should be blended in a blender with the diced meat to make the filling ingredients. Knead it well after adding the oil and seasonings. Spread out the dough parts with a rolling pin, add the filling, and then tuck the dough’s edges under. For 30 minutes, bake them at 180 degrees in a preheated oven. When you remove them from the oven, brush butter on the pides’ edges before cutting and serving.
When sautéing veggies and meat, we advise using a high-quality rubber spatula spoon so you can quickly stir, scrape around the side of the pot, and take a quick taste to see if the recipe needs more seasoning. Feel free to add hot sauce, chili sauce, chili paste, or chopped chilies if you want to make the dish extremely spicily hot. In this dish, we’ve used 100% minced beef, but you could also use a combination of minced lamb.
How To Serve Diced Meat Pide?
The ideal accompaniments to our authentic recipe are pickled peppers, parsley, hot sauce, lemon, Turkish salads, and creamy garlic sauce. It takes less than two hours to create. Kiymali Pide is one of our favorite main dishes to serve during informal Turkish feasts. Turkish meat pide is high in carbohydrates, proteins, and fats; therefore, we advise pairing slices with light salads like Kisir and Ezme. It is also possible to prepare a nice appetizer with easy healthy roasted vegetable couscous recipe. The indispensable drink of pita is ayran. A fresh and cold ayran comes with the pita. You can personalize ayran for yourself. You can add basil or mint if you want. It is important that the spices and herbs you use are fresh.
How To Store Diced Meat Pide?
If you have any leftover Kiymali Pide, you may keep it in the refrigerator for 3–4 days in an airtight container or big ziplock bag. Simply arrange any remaining pieces on a baking pan and reheat in the oven for a crunchy crust. We enjoy to double our recipe for Turkish Pide so that we may freeze leftovers and reduce the amount of time we spend in the kitchen. Before putting the pide in the freezer, make sure to let it get to room temperature. A cold freezer’s inner temperature will be drastically lowered if hot containers are added, which may cause food spoilage.