Turkish Pide with Beef, Kaşar & Egg Yolk

This Turkish pide, known as kuşbaşılı kaşarlı, is a boat-shaped flatbread loaded with tender diced beef, juicy tomatoes, green peppers, and plenty of melted kaşar cheese.

A golden, blistered crust is brushed with cold butter, and a runny egg yolk crowns the center, adding richness and velvety texture. It's a complete meal in one hand-held slice, perfect for dinner or a hearty lunch.

Pide is Turkey's answer to pizza, and this version is a showstopper. The dough is simple – just flour, yeast, salt, and water – but the result is a crisp, chewy crust that cradles a savory filling of beef, peppers, and cheese.

The egg yolk is added at the end of baking, so it stays gloriously runny, ready to be dipped into with a torn piece of crust. Finished with a rub of cold butter, this pide is both rustic and elegant.

Ingredients

Why this recipe works

The dough is made with bread flour, which has a higher protein content than all-purpose flour. This creates a stronger gluten network, resulting in a crust that is crisp on the outside yet chewy on the inside.

The long rest allows the yeast to develop flavor and the dough to relax, making it easy to shape into the traditional oval boat form.

Baking on a preheated stone at a very high temperature mimics the conditions of a professional wood-fired oven. The intense heat quickly blisters the crust while keeping the interior moist.

Adding the egg yolk for the final minute of baking ensures it is just set but still runny, creating a luscious sauce-like component that ties all the flavors together.

Notes and substitutions

Kaşar cheese is a Turkish semi-hard cheese with excellent melting properties. If you can't find it, use a good-quality mozzarella or provolone. The pul biber, also known as Aleppo pepper, adds a mild heat and fruity note; if unavailable, a mix of sweet paprika and a pinch of cayenne works as a substitute.

The beef should be a tender cut, such as sirloin or tenderloin, cut into small dice so it cooks through quickly. If using lamb, choose leg or shoulder. The vegetables should be finely diced to ensure they cook evenly and don't make the filling watery. All the filling ingredients are used raw, as they cook during the brief baking time.

• bread flour: all-purpose flour (use slightly less water, about 3/4 cup)
• kaşar cheese: mozzarella or provolone for a similar melt
• pul biber: 1/2 tsp crushed red pepper flakes plus a pinch of smoked paprika
• beef or lamb cubes: ground beef or lamb (cook through to 160°F)

Equipment

• Large mixing bowl
• Rolling pin
• Baking stone or heavy baking sheet
• Pizza peel or rimless baking sheet
• Rocker knife or sharp chef's knife
• Pastry brush
• Kitchen towel