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Turkish Meat Pizza - Kiymali Pide

Introduction & method

Pides are everywhere now - little (or not-so-little) boat-shaped flatbreads with a variety of toppings. A bit like pizza, but different. This one has a slightly spicy meat topping and it's well worth making.

Turkish Meat Pizza - Kiymali Pide Recipe

Assuming you've already made your dough, take it out of the fridge. Otherwise, make some dough - here's a pide dough recipe that will make enough dough for 4 pides.

Make the Topping

Peel and finely chop the onion and finely chop the pepper. Gently sauté the onion in olive oil for a couple of minutes, then add the pepper and cook for another minute or two. Add the meat and break it up, stir it up until it's lost all of its pinkness.

Add the parsley, paprika and tomato paste, give it a good stir, then taste it. It will probably need salt, so throw some in. Remove the pan from the heat.

Assemble the Kiymali Pides

Preheat your oven to 210°C (410°F). Divide your dough into portions of a size depending on the size you want your pides to be. On a floured worktop, roll out each piece of dough into a slightly pointy oval shape, and place it on a baking sheet lined with greaseproof paper.

Spoon filling onto each pide, pressing it down tightly and leaving a 2cm (just under an inch) margin all round. Raise up the edge of the dough, folding it over the edge of the filling and pressing the ends together.

Bake the Kiymali Pides

Brush the dough edges with oil, and bake for about 20 minutes.

Cut the finished pide into strips and eat with gusto.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Turkish Meat Pizza - Kiymali Pide on YouTube.

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Ingredients & Info

  see linked recipe here
 250 grams minced lamb or beef
 1 red bell pepper
 1 medium onion
 1 tbsp tomato paste
 1 tsp parsley
 1 tsp smoked paprika


Oil for sauteeing and brushing

US Customary/Imperial

Makes 2 pides
Prep time: 10 minutes.
Cooking time: 20 minutes.
Total time: 30 minutes.