Name: Turkish Pide with Spinach, Sausage, and Lamb Topping Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Turkish
Ingredients: 1 tsp rapid rise / instant yeast (or active dry yeast); 1/2 tsp white sugar; 2 tbsp + 2/3 cups very warm water (~40°C /104°F); 2 cups bread flour (or all purpose/plain flour); 3/4 tsp salt; 1 1/2 tsp olive oil; 150g / 5oz Turkish kasar cheese or mozzarella; 1/2 tsp semolina (optional); 2 tsp olive oil; 1/2 onion, finely diced; 280g / 10oz baby spinach; 1/2 tsp cumin; 1/2 tsp pepper; 1/4 tsp salt (kosher / cooking salt); 125g / 4oz Turkish sujuk sausage (or chorizo); 1 tbsp olive oil; 1/2 onion, finely diced; 1 garlic clove, finely minced; 250g / 8oz lamb mince (or beef); 1 tsp tomato paste; 1 tsp baharat spice mix; 1/2 tsp cumin; 1/8 tsp salt; 1/8 tsp pepper; 1/2 red capsicum / bell pepper, finely diced; 1/2 tomato, finely chopped; 1 tsp lemon juice; 4 tbsp Turkish tulum cheese or feta, crumbled; Dried oregano; Sesame seeds, toasted

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Introduction

Pide is a delicious Turkish flatbread often compared to pizza, topped with a variety of flavorful ingredients. This recipe guides you through making soft, chewy dough and assembling traditional toppings like spinach, Turkish sausage, or spiced lamb. Perfect for sharing, pide brings a taste of Turkey right to your kitchen.

The image shows two types of flatbreads with a golden-brown crust arranged in a basket lined with white cloth. The first flatbread is shaped like a boat with a thick crust, filled with a layer of dark green cooked spinach mixed with white crumbled cheese, topped with a single bright yellow egg yolk in the center. The second flatbread pieces are rectangular with folded edges, filled with a dark minced meat mixture and sprinkled with white cheese, garnished with fresh green parsley leaves scattered around and between the breads. At the bottom right, there is a lemon cut into a flower shape adding a bright yellow accent. The basket sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp rapid rise/instant yeast (sub active dry yeast)
1/2 tsp white sugar
2 tbsp + 2/3 cups very warm water (~40℃ /104℉)
2 cups bread flour (sub all purpose/plain flour)
3/4 tsp salt
1 1/2 tsp olive oil
150g / 5oz Turkish kasar cheese or mozzarella
1/2 tsp semolina (optional)
1 egg (optional)
2 tsp olive oil (for toppings)
1/2 onion, finely diced (for toppings)
280g / 10oz baby spinach (for spinach topping)
1/2 tsp cumin (for spinach topping)
1/2 tsp pepper (for spinach topping)
1/4 tsp salt (kosher or cooking salt, for spinach topping)
125g / 4oz Turkish sujuk sausage (sub chorizo for sausage topping)
1 tbsp olive oil (for lamb topping)
1/2 onion, finely diced (for lamb topping)
1 garlic clove, finely minced (for lamb topping)
250g / 8oz lamb mince (or beef, for lamb topping)
1 tsp tomato paste (for lamb topping)
1 tsp baharat spice mix (for lamb topping)
1/2 tsp cumin (for lamb topping)
1/8 tsp each salt and pepper (for lamb topping)
1/2 red capsicum / bell pepper, finely diced (for lamb topping)
1/2 tomato, finely chopped (for lamb topping)
1 tsp lemon juice (for lamb topping)
4 tbsp Turkish tulum cheese or feta, crumbled
Dried oregano (for finishing)
Sesame seeds, toasted (for finishing)
Sumac (for finishing)
Fresh coriander/cilantro leaves (for finishing)
Extra virgin olive oil (for finishing)

Instructions

Step 1: Bloom the yeast by mixing yeast with 2 tablespoons warm water and sugar in a small bowl. Cover and leave for 10 minutes until foamy.
Step 2: In a large bowl, mix flour and salt. Add the yeast mixture, olive oil, and remaining 2/3 cups warm water. Stir with a wooden spoon, then knead by hand until smooth and elastic, about 8–10 minutes.
Step 3: Shape dough into a ball, oil the bowl, place dough inside, cover, and let it rise in a warm place for 1.5 hours until doubled.
Step 4: Punch down the dough, divide into two balls, and place on a floured tray. Cover with a damp towel and let rise for another hour until doubled.
Step 5: Preheat the oven to 240°C/465°F (220°C fan). Prepare baking trays by sprinkling semolina, if using.
Step 6: Roll each dough ball into an oval about 40cm long and 20cm wide. Place on trays and add cheese, then your chosen toppings leaving a 2cm border.
Step 7: Brush ends with water, pinch and fold sides of the dough to create a boat shape.
Step 8: Bake for 15 minutes, switching trays halfway, until crust is golden. Optionally, after 10 minutes, crack an egg in the center and bake 5 more minutes.
Step 9: Sprinkle with your finishing toppings like herbs, seeds, and a drizzle of olive oil. Slice and serve warm.
Step 10 (Spinach Topping): Sauté onion in olive oil over medium heat for 3 minutes. Add spinach, cook until wilted, then season with cumin, salt, and pepper. Cool before topping pide.
Step 11 (Sausage Topping): Chop Turkish sujuk and pulse in a food processor until finely minced.
Step 12 (Lamb Topping): Sauté garlic and onion in olive oil until soft, add lamb, cook until browned. Stir in tomato paste, baharat, cumin, salt, and pepper. Add capsicum, tomato, and lemon juice, cook until liquid evaporates. Cool before using.

Tips & Variations

Use all-purpose flour if bread flour is unavailable, but bread flour gives a better chewy texture.
Substitute Turkish kasar cheese with mozzarella for a similar melt and flavor.
Add an egg to any pide for a richer topping just before the final baking stages.
Sprinkling semolina on the baking tray adds a subtle crunch to the base.
Try different toppings like sautéed mushrooms, ground beef, or feta with herbs for variety.

Storage

Store leftover pide wrapped tightly in foil or an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5–7 minutes to restore crispness. Avoid microwaving as it can make the crust soggy.

How to Serve

The image shows two types of filled flatbreads placed in a white tray lined with white parchment paper on a white marbled surface. On the left is an oval-shaped flatbread with a thick golden crust, filled with vibrant dark green spinach. There is a single bright orange egg yolk in the center, surrounded by crumbles of white cheese sprinkled with dark seasoning. On the right, there are rectangular flatbread pieces with folded edges, filled with a dark brown, chunky meat mixture, also topped with white cheese crumbles and scattered green herbs. Garnishing the tray are fresh green cilantro leaves and a lemon cut in a star shape. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in warm water before mixing into the dough to activate it properly.

What can I use if I don’t have Turkish cheeses?

Use mozzarella instead of kasar and feta instead of tulum cheese as accessible alternatives with similar textures and flavors.