Turkish Karadeniz Pidesi with Spiced Beef, Butter & Egg Yolk Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a pizza stone or baking steel and preheat it for at least 30 minutes. If you don't have a stone, a heavy-duty baking sheet turned upside down can work, but the crust won't be as blistered.

Dust the peel generously with semolina to ensure the pide slides off easily; if it sticks, gently lift the edges and sprinkle more semolina underneath.

The egg yolk and butter are added at the very end, so have them ready before you pull the pides out. Use cold butter cut into small chunks; it will melt quickly but not disappear, leaving pockets of richness.

For a more intense flavor, brush the crust with melted butter immediately after baking, as the video shows — this adds shine and a buttery aroma.

Variations

• Lamb Pide: Replace the ground beef with ground lamb for a richer, more gamey flavor. Add a pinch of ground cumin and coriander to the filling to complement the lamb.
• Spicy Pide: Add 1 teaspoon of red pepper flakes or a finely chopped fresh chili to the filling. Use hot paprika instead of sweet for extra heat.
• Vegetarian Pide: Swap the ground beef for a mixture of finely chopped mushrooms, spinach, and crumbled feta. Sauté the mushrooms briefly to release moisture before filling.
• Cheese Pide: Add 1/2 cup of shredded mozzarella or crumbled feta to the beef filling. The cheese will melt and create a gooey, stretchy texture.

Storage and make-ahead

Fridge

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in the oven to restore crispness.

Freezer

Baked pide can be frozen for up to 2 months. Wrap tightly in foil and freeze. Reheat from frozen in a 350°F oven for 15 minutes.

Reheat

To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, until the crust is crisp again.

Leftover pide can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, until the crust is crisp again. The egg yolk will set fully, so the texture will be different but still delicious.

The dough can be made up to 1 day ahead: after kneading, place in an oiled bowl, cover, and refrigerate. Let it come to room temperature and rise for about 1 hour before shaping.

The filling can also be prepared a day ahead and refrigerated; bring it to room temperature for 15 minutes before spreading.

Serving ideas

Serve the pide hot, straight from the oven, with the butter still sizzling and the egg yolk glossy. Cut it into thick slices with a heavy knife, letting the yolk and butter pool on the plate. A simple side salad of tomatoes, cucumbers, and parsley with a squeeze of lemon balances the richness.

For a traditional Turkish spread, serve with pickled peppers, olives, and a bowl of thick yogurt. The cool yogurt is a perfect counterpoint to the warm, spiced beef.

If you want to make it a meal, add a bowl of lentil soup or a simple green salad. The pide is best enjoyed immediately, but leftovers are still good cold the next day.

Frequently asked questions

Recipe card

Turkish Karadeniz Pidesi with Spiced Beef, Butter & Egg Yolk

Prep 30 minCook 12 minRest 45 minTotal 1 h 27 minServes 4

Ingredients

• 2 1/2 cups bread flour
• 1 tsp instant yeast
• 3/4 cup warm water
• 1 tsp kosher salt
• 1 tbsp olive oil, for the bowl
• 1/4 cup semolina flour, for dusting
• 10 1/2 oz ground beef
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1 tsp sweet paprika
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 2 egg yolks
• 3 tbsp cold unsalted butter, cut into small chunks

Instructions

1. In a stand mixer bowl, combine the bread flour, instant yeast, and kosher salt. Add the warm water and mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 8 to 10 minutes, until the dough is smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rest at room temperature for 45 minutes, until doubled in size.
2. In a medium bowl, combine the ground beef, finely chopped onion, finely chopped green bell pepper, sweet paprika, black pepper, and kosher salt. Mix gently with a fork until just combined. Cover and refrigerate while the dough rests.
3. Turn the rested dough out onto a semolina-dusted counter. Divide into two equal pieces. Roll one piece into a long oval about 12 inches by 6 inches, keeping the ends slightly pointed. Spread half of the beef filling down the center, leaving a 1-inch border on all sides. Fold the long edges up and over the filling, pinching the tapered ends to seal, forming a canoe shape. Repeat with the second piece.
4. Place a pizza stone on the middle rack of the oven and preheat to 480°F (250°C) for at least 30 minutes before baking.
5. Carefully transfer the shaped pides onto a pizza peel dusted with semolina. Slide them onto the hot stone and bake for 10 minutes, until the edges are blistered and golden. Pull the pides out briefly and drop an egg yolk into the center of each, then add chunks of cold butter around the yolk. Return to the oven for 1 final minute, until the egg yolk is just set but still glossy.
6. Remove the pides from the oven and immediately rub the hot crusts with the remaining cold butter. Let rest for 3 minutes, then slice with a heavy rocking blade and serve hot, with the buttery molten yolk spooned over the beef.

Contains: gluten, eggs, milk

Food safety: The egg yolks are intentionally left soft and not fully cooked. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

620

Protein

29 g

Carbohydrates

48 g

Fat

34 g

Fiber

3 g

Sugar

4 g

Automatic estimate from the ingredient list, not laboratory-verified.