Turkish Meat Pide with Juicy Spiced Beef and Melted Cheese Step-by-step instructions

Before you start

Before starting, make sure the yeast is fresh and the water is warm but not hot—about 110°F—to activate it properly. Measure all ingredients and have them ready. The dough needs about an hour to rise, so plan accordingly. Preheat the oven to 430°F about 20 minutes before baking.

Line a baking sheet with parchment paper. Have a rolling pin, a pastry brush, and a sharp knife or pizza cutter on hand. The filling can be prepared while the dough rises, but keep it refrigerated if the rise takes longer than an hour.

Instructions

Make and Rise the Dough

1. 1Make the Dough
   In a small bowl, combine the warm water, milk, olive oil, yeast, and sugar. Let sit for 5 minutes until frothy. In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and stir until a soft dough forms. Turn out onto a floured surface and knead for 8 to 10 minutes, until smooth and elastic.
   Look for The dough should be soft, pliable, and slightly tacky but not sticky.
   Tip Add a little more flour if the dough is too sticky, or a splash of water if too dry.
2. 2Let the Dough Rise
   Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
   Look for The dough should be puffy and about twice its original size.
   Tip A warm oven (turned off) with the door slightly open is a great place to let dough rise.

The dough should be smooth, elastic, and doubled in size after rising. It should feel soft and spring back when pressed gently. The yeast mixture should be frothy before adding to the flour, indicating it's active. If the dough doesn't rise, it may be too cold or the yeast may be dead; start over if needed.

Shape and Fill the Pide

3. 3Prepare the Filling
   In a medium bowl, combine the ground beef, chopped onion, cumin, paprika, and black pepper. Mix gently with your hands until just combined. Do not overmix, as this can make the filling tough.
   Look for The filling should be well blended but still have some texture.
   Tip If the onion is very strong, soak it in cold water for 10 minutes and drain well before adding.
4. 4Shape the Pide
   Punch down the risen dough and divide it into two equal pieces. On a lightly floured surface, roll each piece into a long, slender oval, about 1/4 inch thick. Transfer each oval to a parchment-lined baking sheet.
   Look for The ovals should be about 12 inches long and 6 inches wide.
   Tip Rolling from the center outward helps achieve an even thickness.
5. 5Add the Filling and Cheese
   Spread half of the beef mixture down the center of each oval, leaving a 1-inch border on all sides. Sprinkle half of the shredded mozzarella over the beef on each pide.
   Look for The filling should be mounded slightly in the center.
   Tip Don't overfill, or the pide may burst during baking.
6. 6Fold the Edges into a Boat
   Fold the long sides of the dough inward over the filling, pinching the edges to seal. Then pinch the two ends together to form pointed canoe tips. The center should remain open to show the filling.
   Look for The pide should look like a boat with a well in the middle.
   Tip Pinch firmly but gently so the dough doesn't tear.

The rolled ovals should be even in thickness, about 1/4 inch, and the filling should be neatly mounded in the center. The edges should be folded in and pinched to form a boat shape with pointed ends. The cheese should be visible in the center, and the dough should hold its shape without tearing.

Bake and Finish

7. 7Brush with Egg Yolk and Bake
   Preheat the oven to 430°F (220°C). Brush the dough borders with the beaten egg yolk. Bake the pides for 15 minutes, or until the crust is golden brown and the cheese is bubbling.
   Look for The crust should be deeply golden and the cheese should be melted and bubbly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Rotate the baking sheet halfway through for even browning.
8. 8Finish with Butter and Serve
   Remove the pides from the oven and immediately rub the hot crusts with the softened butter. Let rest for 5 minutes, then cut into pieces and serve hot.
   Look for The butter will melt into the crust, adding a glossy sheen.
   Tip Use a pizza cutter or sharp knife to slice the pide into serving pieces.

The pide should be golden brown with a blistered crust and bubbling cheese. The butter should melt into the crust, giving it a glossy sheen. The filling should be hot and cooked through, with the beef reaching at least 160°F. Let the pide rest for a few minutes before slicing to allow the juices to settle.

Common mistakes

One common mistake is overfilling the pide, which can cause the dough to tear or the filling to spill out during baking. Keep the filling centered and leave a generous border. Another is not sealing the edges properly; pinch them firmly to prevent the filling from leaking.

Rolling the dough too thick will result in a doughy center, while rolling too thin can cause tears. Also, be careful not to overmix the filling, as that can make the beef tough. Finally, don't skip the egg wash—it's what gives the crust its golden glow.

How to tell it’s done

The pide is done when the crust is deeply golden and blistered in spots, and the cheese is fully melted and bubbling. The edges should look crisp and slightly charred in places.

To be certain the beef is cooked through, use an instant-read thermometer inserted into the center of the filling; it should register at least 160°F (71°C).

If the crust is browning too quickly but the filling isn't done, tent the pide loosely with foil and continue baking until the filling reaches the safe temperature.

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