Turkish Karadeniz Pidesi with Buttery Ground Beef Filling

This Turkish Karadeniz Pidesi is a folded flatbread packed with seasoned ground beef and onions, then baked until the crust blisters and turns golden.

The final touch—a brush of melted village butter—makes every bite rich and savory. It's a satisfying dinner that feels special but comes together with simple ingredients.

Karadeniz pidesi, also known as Black Sea pide, is a regional Turkish specialty. Unlike the open-faced pides you might know, this version is folded into a long canoe shape, sealing in a juicy beef filling.

The dough is crisp on the outside, chewy inside, and the butter finish adds a luxurious gloss. Serve it hot, sliced crosswise, with plenty of napkins.

Ingredients

Why this recipe works

The high oven temperature and preheated stone create a dramatic oven spring, giving the pide a blistered, crackly crust while keeping the interior tender.

The egg yolk wash promotes deep browning and a shiny finish, while the butter brushed on right after baking adds flavor and a soft, glossy sheen.

The filling is cooked before baking, ensuring the beef is fully seasoned and tender. Sautéing the onions in butter builds a sweet, savory base, and the black pepper provides a gentle heat.

Folding the dough over the filling protects it from drying out, so every bite is juicy and flavorful.

Notes and substitutions

Bread flour gives the dough a higher protein content, resulting in a chewier, more substantial crust. If you only have all-purpose flour, it will still work, though the texture will be slightly softer. Use a good-quality butter for finishing—the flavor really comes through.

The filling can be made ahead and refrigerated. When ready to bake, let it come to room temperature before filling the dough. If you don't have a pizza stone, use a heavy baking sheet preheated in the oven. The key is to start with a very hot surface to get that blistered crust.

• bread flour: All-purpose flour can replace bread flour; the crust will be slightly less chewy but still crisp.
• Trabzon village butter: Use high-quality unsalted butter; the flavor will be similar, though not as intensely grassy.
• ground beef (80/20): Ground lamb or a beef-lamb blend works well; adjust salt to taste.

Equipment

• Large mixing bowl
• Skillet
• Rolling pin
• Baking sheet or pizza stone
• Pastry brush
• Sharp knife