Turkish Pide with Beef, Kaşar & Egg Yolk Step-by-step instructions

Before you start

Before starting, make sure the baking stone is in the oven and preheating to 480°F (250°C) for at least 30 minutes. This ensures the stone is thoroughly hot, which is essential for a crisp crust. Have all the filling ingredients prepped and the dough rested.

If using a baking sheet instead of a stone, place it in the oven while it heats. You'll also want a pizza peel or a rimless baking sheet dusted with flour or semolina for transferring the pide.

Instructions

Dough and Filling Prep

1. 1Make the dough
   In a large bowl, combine the bread flour, instant yeast, and salt. Add the warm water and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rest for 1 hour until doubled.
   Look for The dough should be soft, smooth, 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, toss the diced beef or lamb with the diced tomato, chopped green peppers, and pul biber. Set aside in the refrigerator until ready to use.
   Look for The meat should be well coated with the pepper and tomato juices.
   Tip Cut the meat into small, even dice so it cooks quickly and evenly.

The dough should have doubled in size and be soft, smooth, and elastic. The filling should be well mixed, with the meat coated in the tomato and pepper juices. The kitchen should smell of yeast and fresh vegetables, a promising start.

Shaping and Baking

3. 3Shape the pide
   Preheat the oven to 480°F (250°C) with a baking stone or heavy baking sheet inside. Divide the dough into two equal pieces. On a floured surface, roll each piece into a long oval about 1/4-inch thick. Spread half the filling down the center of each oval, leaving a border. Sprinkle with half the grated kaşar cheese. Fold the long edges inward over the filling, pinching the ends to form a boat shape.
   Look for The edges should be sealed well to hold the filling during baking.
   Tip Don't overfill – you want a nice ratio of dough to filling.
4. 4Bake the pide
   Carefully transfer the pide to the hot baking stone. Bake for 9 minutes, then remove from the oven and gently press the center to create a well. Drop an egg yolk into each well. Return to the oven and bake for 1 more minute, until the yolk is just set but still runny. Let it rest for 3 minutes before slicing.
   Look for The crust should be golden and blistered, the cheese melted and bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the yolk starts to set too much, reduce the final bake time by a few seconds.

The pide should be neatly folded into a boat shape, with the filling visible in the center.

After baking, the crust should be golden and blistered, the cheese melted and bubbling, and the egg yolk glossy and slightly jiggly. The aroma of toasted bread and melted cheese will fill the kitchen.

Finishing and Serving

5. 5Finish with butter
   Remove the pide from the oven and immediately rub the hot crust with cold butter. Let rest for 3 minutes before slicing. This allows the meat to rest and the yolk to settle.
   Look for The butter should melt into the crust, giving it a glossy sheen.
   Tip Use a pastry brush or a piece of butter wrapped in a paper towel for even application.
6. 6Slice and serve
   Using a rocker knife or sharp chef's knife, slice the pide crosswise into portions. Tear off a piece of crust and dip it into the molten yolk and cheese before eating.
   Look for The yolk should be runny and the cheese stretchy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Serve immediately while the crust is crisp and the yolk is still warm.

The butter should melt into the hot crust, giving it a shiny, appetizing finish. When sliced, the yolk should flow gently, and the cheese should stretch. The first bite should be a contrast of crisp crust, savory meat, and rich, creamy yolk.

Common mistakes

One common mistake is overloading the pide with too much filling, which can make it difficult to fold the edges and cause the dough to tear. Another is not preheating the baking stone sufficiently, resulting in a pale, soggy crust.

Also, be careful not to overbake the egg yolk – it should remain runny. If the yolk starts to set too much, reduce the final bake time slightly. Finally, use a light hand when rolling the dough; if it springs back, let it rest for a few minutes before continuing.

How to tell it’s done

The pide is done when the crust is deeply golden and blistered, and the cheese is melted and bubbling. The egg yolk should be set around the edges but still soft and runny in the center.

If you have an instant-read thermometer, the beef should register at least 145°F (63°C) for medium-rare, or you can cook it longer for well done. After removing from the oven, let the pide rest for 3 minutes before slicing to allow the meat to rest and the yolk to settle.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part