Turkish Karadeniz Pidesi with Buttery Ground Beef Filling Step-by-step instructions

Before you start

Before you start, make sure the butter for the filling is at room temperature, and the water for the dough is warm but not hot—about 110°F (43°C).

Have all your ingredients measured and ready. Preheat the oven with the pizza stone or baking sheet inside at least 30 minutes before baking, so it gets thoroughly hot.

Instructions

Dough and Filling

1. 1Make the Dough
   In a large bowl, combine the bread flour, salt, and yeast. Add the warm water and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest in a warm spot for about 1 hour, until doubled in size.
   Look for The dough should be smooth, soft, and spring back when pressed.
   Tip If the dough feels too sticky, add a little more flour; if too dry, add a teaspoon of water.
2. 2Prepare the Filling
   While the dough rests, melt the butter in a skillet over medium heat. Add the finely chopped onions and sauté until translucent, about 3 minutes. Add the ground beef, black pepper, and salt. Cook, breaking up the meat with a spoon, until the beef is browned and cooked through, about 5–7 minutes. Remove from heat and let cool slightly.
   Look for The filling should be fragrant, browned, and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the beef; it will continue to cook in the oven.

The dough should be smooth and elastic, and the filling should be fragrant and browned. The onions should be translucent, and the beef fully cooked. The kitchen will smell savory and buttery. Before moving on, make sure the dough has doubled in size and is soft to the touch.

Shaping and Topping

3. 3Shape the Pide
   Preheat the oven to 240°C (465°F) with a pizza stone or baking sheet inside. Punch down the dough and divide it into two equal pieces. On a floured surface, roll each piece into a long oval, about 1/4-inch thick. Spread half of the beef filling down the center of each oval, leaving a border. Fold the two long edges over the filling and pinch the ends to seal, forming a canoe shape.
   Look for The pide should be sealed tightly so the filling stays inside.
   Tip Work with one piece of dough at a time, keeping the other covered.
4. 4Brush with Egg Yolk
   Beat the egg yolk with a tablespoon of water. Brush the top and sides of each pide generously with the egg wash. This will give the crust a glossy, golden finish as it bakes.
   Look for The pide should be evenly coated with a shiny layer.
   Tip Use a pastry brush for even coverage; avoid pooling in the folds.

The shaped pides should be neat, with sealed edges and a canoe-like form. The egg wash should be evenly applied, giving a glossy sheen. The filling should be visible in the center, but not overflowing. The pides should look tidy and ready for the oven.

Baking and Finishing

5. 5Bake the Pide
   Carefully transfer the pides to the hot pizza stone or baking sheet. Bake at 240°C (465°F) for 12 minutes, until the crust is deeply blistered, golden brown, and crisp. The filling should be bubbling and hot.
   Look for The crust should be puffed and blistered, with dark spots.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the pide browns too quickly, lower the temperature to 220°C (425°F) for the last few minutes.
6. 6Finish with Butter and Serve
   Remove the pides from the oven and immediately brush the hot crust with the melted Trabzon village butter. The butter will sizzle and soak into the crust. Sprinkle with chopped fresh parsley, slice crosswise, and serve hot.
   Look for The butter should melt into the crust, creating a glossy sheen.
   Tip Serve immediately to enjoy the crisp crust and juicy filling.

The pides should emerge from the oven deeply browned, blistered, and crisp. The butter should sizzle on contact, melting into the crust.

The parsley adds a fresh green contrast. The final dish should look glossy, golden, and irresistible, with steam rising from the cut slices.

Common mistakes

Common mistakes include not kneading the dough enough, which results in a dense pide. Also, overfilling the pide can cause it to burst open during baking.

Make sure to seal the edges tightly. Another pitfall is baking on a cool stone—always preheat it. Finally, don't skip the butter finish; it's what makes this pide special.

How to tell it’s done

The pide is done when the crust is deeply golden brown, blistered in spots, and sounds hollow when tapped. The filling should be bubbling and the internal temperature of the beef should reach 160°F (71°C).

If you have a thermometer, check the center of the pide; otherwise, cut into one to see that the meat is hot and no longer pink.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part