Turkish beef pide
Boat-shaped Turkish flatbreads filled with spiced beef, peppers and tomato and baked until golden, like pizza’s more exciting cousin.
- 50 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $3.41 a serving
- 670 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 lb 85/15 ground beef
- ½ yellow onion, finely chopped
- ½ green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tomato, diced
- 2 tbsp fresh parsley, chopped
- 1 pizza dough
- 1 cup shredded mozzarella
- 1 large egg, beaten
From your pantry
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- ¾ tsp salt
- 2 tbsp all-purpose flour
Each serving has about 670 calories, 40 g protein, 63 g carbs and 28 g fat, and costs about $3.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No 85/15 ground beef? 90/10 ground beef works.
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No tomatoes? Roma tomatoes work.
- No fresh parsley? Cilantro works.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cook the beef, onion and pepper in a large over medium-high 7 to 8 minutes, breaking up the beef, until no pink is left. Spoon off the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the garlic, tomato paste, paprika, cumin, pepper flakes and salt for 1 minute, then the tomato for 2 minutes. Off the heat, stir in the parsley and let it cool 5 minutes.
Medium heatTimer: 3 min
Dust the counter with the flour, unroll the dough, and cut it into 4 equal pieces. Stretch each into an oval about 8 inches long.
Set the ovals on the pan, spread the filling down the middle of each, leaving a 1-inch border, and scatter the cheese over it.
Fold the long edges up and over the edge of the filling, then pinch each end together into a point so it looks like a little boat.
Dolly’s tip: The middle stays open. Pinch the ends firmly so they don’t unfold in the oven.Brush the dough edges with the beaten egg.
12 to 15 minutes, until the crust is and the cheese is bubbling. Slice each pide into strips to serve.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 13 min 30 sec
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Air fryer beef kebabs
50 min
Arayes (crispy meat-stuffed pitas)
45 min
Sheet pan beef shawarma
45 min
Lamb kofta with yogurt sauce
40 min
High-protein dinners ›Easy Middle Eastern dinner recipes ›What to make with bell peppers and tomatoes ›What to make with ground beef and eggs ›What to make with eggs and bell peppers ›