turkish pizza

Think of Lahmacun (Lahamajoun) as super thin, crispy Turkish pizza (or flatbread) topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture.

Easy Turkish Lahmacun Recipe

pizza dough

sweet red pepper, cored,

shallot, halved

garlic cloves,

oz fresh parsley leaves

oz lamb beef

tsp smoked paprika

allspice

tsp cumin

tsp Aleppo-style pepper

tsp cinnamon

cayenne pepper

tsp salt

tomato paste

tbsp Private Reserve Greek extra virgin olive oil

Lemon wedges

Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)

Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)

Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)

Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.

Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed.  Spoon 3–4 tbsp topping onto dough and spread topping evenly to edges, leaving a thin boarder.

Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)

Repeat steps 5 and 6 with the remaining dough.

Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature.  See notes below for how to serve.

Recipe video above. It&#039;s hard to get great pide outside of Turkey. It&#039;s hit and miss, even at many Turkish places. Solution: make it yourself! Pide is easier than you think, and it will tick all your pide boxes: pillowy soft bread inside with a crispy base, generous on the toppings. SO GOOD!Makes 2 pide around 40cm / 16&quot; long. A generous meal for 2 people, normal meal for 3 people!TOPPINGS –  Choose only 1. Each batch is enough to top 2 pides.

Pide - Turkish Flat Bread / Pizza

tsp white sugar

bread flour ((sub all purpose/plain flour, Note 3))

salt

olive oil

Turkish kasar cheese or mozzarella ((Note 4))

tsp semolina (, optional (Note 10))

((each makes enough for 2 pides))

egg ((optional, Note 13))

onion (, finely diced)

/ 10 ounces baby spinach

tsp pepper

salt ((kosher / cooking salt))

Turkish sujuk sausage ((sub chorizo, Note 5))

garlic (, finely minced)

lamb mince ((or beef))

tsp baharat spice mix ((Note 6))

salt and pepper

red capsicum / bell pepper (, finely diced)

tomato (, finely chopped)

lemon juice

tbsp Turkish tulum cheese

oregano

Sesame seeds (, toasted)

Sumac

coriander/cilantro leaves

Extra virgin olive oil

Bloom yeast: Mix yeast with 2 tbsp warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Make dough: Mix together flour and salt in a large bowl or stand mixer bowl. Add the yeast mixture, olive oil and remaining 2/3 cups water. Mix together with a wooden spoon. Once the flour is mostly incorporated, switch to your hands and bring it together into a dough.

Knead: Sprinkle work surface with 1 tbsp flour, then knead for 8 to 10 minutes by hand OR 3 minutes on speed 6 of a stand mixer. Dough is kneaded enough when it&#039;s smooth and does not break when stretched - see photos video for before/after comparison. (Note 8)

Rise 1: Shape into a ball. Smear inside of used bowl with a bit of olive oil, place dough inside. Cover with cling wrap and rise in warm place for 1.5 hours, or until doubled in size. (Note 9)

Rise 2: Punch dough down to fully deflate, then divide into 2 equal pieces. Pull the sides down and tuck underneath so the top is smooth, underside is bunched up. Shape into ball and place on a lightly floured tray, smooth side up. Sprinkle surface with flour, then cover with damp tea towel. Rise 1 hour until doubled in size.

Pide Dough:

Preheat oven to 240°C/465°F (220°C fan). Place shelf on the top and middle.

Roll: Roll dough out on a lightly floured surface into an oval shape 40cm/16&quot; long and 20cm/8&quot; wide (widest point).

Prepare 2 trays: Sprinkle 1/4 tsp semolina on each tray, 40cm/16&quot; long and 15cm/6&quot; wide. (Note 10)

Top Pide: Place a rolled out dough on the semolina. Sprinkle with cheese, then sprinkle chosen Topping evenly across the surface, leaving a 2cm / 4/5&quot; border all around.

Fold dough: Brush the ends with water. Pinch ends together to seal then fold the sides of the pide in.

Bake: Bake 15 minutes, switching trays halfway, until the crust is golden.

Egg option: Bake pide for 10 minutes, then crack the egg on top and return to oven for 5 minutes. This applies to all Pide - egg can be added for any of them!

Top &amp; Serve: Sprinkle with toppings of choice. (Note 11 for combos I used). Cut into 3cm / 1.3&quot; slices and serve!

Assembling &amp; Baking Pide:

Heat oil in a skillet over medium heat. Cook onion for 3 minutes until translucent. Add spinach, cook until just wilted (add in batches if necessary). Stir in cumin, salt &amp; pepper. Cool before using.

Spinach Topping:

Roughly chop, then turn the sausage into mince (ground meat) by using a Nutribullet or food processor.

Turkish Sausage Topping:

Heat oil in a skillet over medium high heat. Cook garlic and onion for 3 minutes until soft. Add lamb and cook until it changes from pink to brown. Add tomato paste, Baharat, cumin, salt, pepper and cook for 3 minutes.

Add capsicum, tomato and lemon juice, then cook over medium heat until most of the liquid evaporates (a couple of minutes usually, though depends on juiciness of tomato). Cool before using.

Lamb Topping:

Baked until golden, Turkish bread makes a fantastic base for fresh toppings on a bed of deliciously tangy beetroot dip.

Turkish lamb pizza with pumpkin & lentils

butternut pumpkin, peeled, deseeded, cut into 3cm pieces

Olive oil spray

x 430 grams loaf Turkish bread

(about 200 grams) lamb eye of loin (backstrap)

ctn beetroot dip

mint

(1/2 cup) low-fat natural yoghurt

Lebanese cucumber,

garlic clove, crushed

Make Legendary Turkish Pide recipe at home! This Mediterranean flatbread with toppings like minced meat, cheese (Margherita), or spinach will be your new favorite appetizer, weekend party food, or as a meal, even pizza lovers! You don’t have to buy it anymore!

BEST TURKISH PIDE Recipe / Pizza

water

yeast

tbsp sugar

bread or all-purpose flour

onion

green peppers

red capia pepper

tomato

garlic

250 gr. ground beef (%30 fat would be ideal if you can get it)

salt black pepper

olive oil (if the meat doesn’t have much fat

fresh, spinach

Prepare the simple yeast dough:

In a mixing bowl add lukewarm water, yeast, sugar. Disolve the yeast or use according to package. Add most of the flour amount along with salt and knead adding more flour if needed until it is smooth and elastic.

Cover and let it rise until almost doubled in size

How to make Turkish Pide

Traditionally we use a special knife to chop veggies and minced meat together. But it is easier to make it in a food processor. You can choose whichever you like.

Toppings:

In a big size food processor process onion, red and green pepper until it is chopped in small cubes. Add peeled tomato, salt, black pepper, red pepper and tomato pastes and minced meat. Process pulsing until everything is chopped and mixed well. If the minced meat doesnt contain much fat you can drizzle a little bit olive oil.

For minced meat topping:

Process onion with washed and dry spinach leaves, salt and pepper pulsing until everything is chopped (don’t make it very small) While fill it you can alternately add crumbled Turkish white cheese (or feta) or kashar, mozzarella cheese (Check the video)

Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

For spinach filling:

Heat the oven to highest setting (about 230 to 250C). Cut the risen dough into 12 pieces and shape them round. Cover the ones you don’t use with a damp clean kitchen towel or freezer bag so they don’t get dry.

Roll out one piece in a lightly floured surface into a oblong shape that can fit to your baking try. Place then to the try that is lined with baking paper. Add generaously from the minced meat filling (about two full tbsp) on top leaving 1cm space in sides. Spread evenly with back of a spoon or your hand.

Fold the sides of the pides inside and press them well.

Pinch the ends and seal. Hold from the corners and strech a bit more as far as it can fit to your tray and place it back. Brush the sides with egg yolk and bake until sides and bottom has nice golden color.

Shaping The Pide:

This shape is usually used for spinach, potato fillings. After rolling out the dough piece, place it from the filling leaving 2 cm from the sides. Fold the sides to the top and pinch all the way. Fold the excess part to one side and press. Egg wash and bake in the oven until golden color and crunchy.

Closed pide shape “kapalı pide / kır pidesi”

Cut the pides with a knife into about 4cm thickness. Serve hot with “ayran” yogurt drink and enjoy! 😊

How to eat and serve pide?

Traditional Turkish style flatbread pizza called pide is always a hit. It is easy to make it at home. The soft and thin crust with a little crispy edges come with a variety of toppings. You will find ground meat filling and cheese filling below. The optional egg topping is highly recommended. Super tasty!

Pide (Turkish Flatbread Pizza)

all purpose flour

sugar

(0.8 pounds) ground beef (80% lean) or ground lamb

onion,

tomatoes, finely chopped

¼ cup parsley, finely chopped

black pepper

white cheese (feta cheese), crumbled

Turkish kasar cheese

¼ cup parsley, chopped

parsley

Red pepper flakes (pul biber)

In a large bowl, whisk together flour, instant dry yeast, salt, sugar. 

Add in olive oil and lukewarm water. Add in olive oil and warm water and mix well with a hand whisk, fork or spatula. When it is hard to stir, use your hands and knead until you get a smooth and elastic dough. You can wet your fingers occasionally when you find it too sticky. This will take about 6-7 minutes. If you have a stand mixer, you can use it too and make your dough in 3 minutes.

Shape the dough into a ball, oil the inside of the same bowl well and put the dough ball back into the bowl. Cover it with a kitchen towel and keep the bowl in a warm place that is away from air circulation. Let it rise 1 hour or until it doubles. You might need to wait longer if it hasn't doubled after 1 hour.

When it has doubled in size, transfer it onto the counter. Knead it for a few minutes, give it a log shape and cut it into 5 pieces. Shape each into a ball and cover with a kitchen towel for the second rise. Let them sit for 15 minutes. 

Mix all the ingredients with your hand until it becomes like a paste. 

In a bowl, combine the cheeses and parsley well.

Put the egg (yolk and half of the white) aside.

Line a baking tray with baking paper (2 pides fit on our baking tray).

Roll the dough balls out on the counter. Sprinkle little flour on it when needed. Transfer it on the baking tray.

Spread the topping you prefer on the dough, gently pressing on it with your hand. Leave 2 cm (0.7 inch) space all around to fold the sides in. Then fold the sides in, but don't not cover all the top. And pinch the ends to seal. 

Optional step for longer pides: Grab the pide in your two hands and gently stretch from both sides. Please see the video to see how. Place it back on the baking tray.

Brush the edges with oil and bake for 10-12 minutes. 

For the optional egg topping: To top your meat pide or cheese pide with an egg, remove the pides from the oven after 7 minutes, place eggs (yolk and half of the white) on each pide and bake for another 5-6 minutes or until the eggs set.

Wow! I just can't believe I've made pide on my own! They turned out amazing! I didn't even know that I could make it at home. Thank you for the recipe! Oh and I broke an egg on top of my pide and then baked. Just like the ones I ate in Turkey!

I have made this recipe twice and it has come out really good both times. Thank you so much for the recipe.. we love turkish pides.

OMG! Can't believe I made pide at home. On my own! I used a combination of minced lamb and beef, topped them with some chorizo. Turned out sooooo good! thank you for the recipe!

Oh, Ha-pide! These were so much fun to make and eat. My husband loves my tour of Turkish fast food.  So much better than American fast food.  Thanks for another wonderful meal. afiyet olsun! (I hope that's correct! :)

https://www.youtube.com/watch?v=LTWMZiKWzXo

Let's learn how to make Turkish pide with all the steps. Turkish flatbread pizza called pide is always a hit. The soft and thin crust comes with several toppings but here we will share the BEST two of them:  Ground meat topping and cheese topping. You will also see how to top your pide with an egg as a bonus. 

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe?sub_confirmation=1

Ingredients
Pide dough:
3 cups all purpose flour
1 tablespoon instant dry yeast 
1 teaspoon sugar
2 teaspoons salt
1 cup lukewarm water
¼ cup olive oil
Extra olive oil to brush the pide edges
Ground meat topping:
400g (0.8 pounds) ground beef (80% lean) or ground lamb
1 large onion, finely chopped
2 tomatoes, finely chopped
¼ cup parsley, finely chopped
¼ cup finely chopped green peppers
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 tablespoons lemon juice
Cheese Topping:
½ cup white cheese (feta cheese), crumbled
1 cup grated Turkish kasar cheese or mozzarella or mild cheddar
¼ cup parsley, chopped
1 small egg yolk and half of the egg white for topping
Garnish:
Extra parsley
Red pepper flakes (pul biber)

FULL RECIPE ►https://www.giverecipe.com/pide-stuffed-with-beef/

If you make this recipe, tag us over on Instagram at @give_recipe

More Turkish Recipes:
Turkish Beef Stew: https://www.giverecipe.com/beef-stew-in-clay-pot/
Turkish Cabbage Rolls: https://www.giverecipe.com/stuffed-cabbage-rolls/
Best Turkish Desserts: https://www.giverecipe.com/28-best-turkish-desserts/
Turkish Chicken Kebabs: https://www.giverecipe.com/turkish-chicken-kabobs-in-oven/

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Pide, often called Turkish pizza, features a crispy, boat-shaped dough topped with a variety of ingredients like seasoned minced meat, cheese, and vegetables. Baked to crispy golden perfection, this savory dish is perfect for sharing.

Pide &#8211; Turkish Pizza

instant yeast

tsp sugar

flour

Ground beef

green bell pepper

red bell pepper

tomato red pepper paste

paprika

tsp red pepper flakes

tsp black pepper

Salt

Mozzarella cheese

Akawai cheese

Sujuk

Shishito peppers

Sesame seeds & black seeds

Cornmeal

Melted butter

Bloom the yeast in warm water and leave for 5 minutes. 

In a stand mixer or large bowl, combine flour, salt, yeast-water mixture, and olive oil. Mix until a smooth dough forms (about 5 minutes), then knead to shape into ball. If mixing by hand, knead for about 10 minutes. Cover the dough and let it rest for 30 minutes.

Once rested, divide the dough into 8 equal parts. Shape each part into a ball and cover again. Let the dough balls rest for 30 to 45 minutes or until doubled in size.

In a food processor, grind onions, bell peppers, and parsley until finely chopped. Add the ground veggies to a bowl with ground beef and mix. Add in tomato red pepper paste, finely chopped tomato, paprika, red pepper flakes, black pepper, and salt. Mix until combined.

For the second topping, combine mozzarella and akawi cheese in a bowl.

On a floured surface, roll each dough ball into a thin, long oval shape. 

To make the lahmacun version, place a large dollop of the the meat mixture  in the middle of the rolled out dough. Gently press on the meat to spread it all over making sure to leave about 1" gap around the edges.

For the second version, spread the mozzarella and akaowi cheese mix, then top with sojuk and shishito peppers. 

Pinch the ends of the long oval dough together to form a boat shape, then fold over the remaining edges to encase the filling.

Brush the folded edges of the pide with egg wash and sprinkle with sesame seeds and black seeds (optional).

Use a thin cutting board lined with alluminum foil to slide under the assembled pide and transfer to baking tray placed at the very bottom of the oven. Place the assembled pide onto the hot baking tray. Bake for 8 to 14 minutes or until the crust is golden and crispy. If baking at a higher temperature, reduce the baking time. 

Once baked, brush the edges with melted butter for a golden, glossy finish. Slice the pide and serve hot.

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Top 6 turkish pizza recipes from across the web

The most viewed turkish pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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