Pedi is the stuffed flatbread from the Turkish bakery, brother of lahmacun but thicker and spongier. It was born in the Ottoman kitchens of Bursa and today it is baked on firewood stones. The combination of juicy meat and melted cheese makes it a street food and a family dish.
Mediterranean
Turkish meat and cheese order
Turkish meat and cheese order from Türkiye: traditional recipe step by step, with chef tips and clear timings.
- Türkiye
- Main course
- High protein
- medium
35 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 24 g
- Fiber 3 g
- Carbohydrates 42 g
- Fat 20 g
- Sodium 680 mg
Story behind the dish
Preparation
Turkish meat and cheese Pide is a Turkish preparation with medium difficulty. Reserve about 53 minutes in total (35 for mise en place and preparation, 18 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of wheat flour.
- Have ready: 250 g of minced beef.
- Have ready: 150 g of grated kasar cheese.
- Have ready: 1 chopped onion.
- Have ready: 2 tomatoes in small cubes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve yeast in warm water with a pinch of sugar; knead with…
Dissolve yeast in warm water with a pinch of sugar; knead with flour and salt until smooth. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Let the dough ferment for 1 hour, covered, until it doubles in volume.
Let the dough ferment for 1 hour covered until it doubles in volume. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Sauté onion and meat with paprika until golden; add tomato and…
Sauté onion and meat with paprika until golden; add tomato and tomato paste 5 minutes. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Stretch the dough into a thick oval on a tray; form raised edge…
Stretch the dough into a thick oval on a tray; form raised edge with fingers. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Distribute the meat and sprinkle kasar cheese generously
Distribute the meat and sprinkle kasar cheese generously.
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Brush the edge with egg and bake at 220 C for 15-18 minutes until golden.
Brush the edge with egg and bake at 220 C for 15-18 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Cut into strips and serve hot with ayran or salad
Cut into strips and serve hot with ayran or salad.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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