Welcome back to Culinary Compass! In this video, we dive into the heart of Turkish street food with a recipe for authentic Closed Ground Beef Pide (Kıymalı Kapalı Pide). This step-by-step guide is perfect for home cooks, showing you the techniques needed for a soft, pliable yeast dough and a perfectly crumbly, flavorful ground beef filling.
Learn the culinary secret to sautéing ground beef with a splash of water to prevent clumping and ensure a moist, spreadable filling. We guide you through creating the perfect texture, mastering the dough kneading process, and sharing tips on how to roll your dough thinly using minimal flour to ensure the edges seal tightly so none of that delicious filling escapes during baking. Whether you choose the traditional egg wash or the egg-free baking method, this Pide is guaranteed to be a hit. Don’t miss our bonus tips for freezing Pide for quick weeknight meals, and how to make a classic open-face sausage and cheese version!
If you love international baking, savory pastries, and mastering global recipes, hit subscribe and let’s get cooking!
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## Full Ground Beef Pide Recipe (Kıymalı Kapalı Pide)
### Dough Ingredients:
* 4.5 cups All-Purpose Flour (Note: I use standard 200ml measuring cups. Add cautiously, as flour quality varies.)
* 1 tbsp Sugar
* 1 tsp Salt
* 1 packet Instant Dry Yeast
* 1 cup Warm Milk
* 1 cup Warm Water
* Approx. 1/2 teacup Vegetable Oil (or Olive Oil)
### Ground Beef Filling (Kıymalı İç Harç) Ingredients:
* 10 oz Medium-Fat Ground Beef
* 3-4 tbsp Water (added initially to help break up the meat)
* 1 tbsp Butter
* Approx. 1/2 teacup Vegetable Oil
* 2 medium Onions (finely chopped)
* 1/2 tsp Black Pepper
* 2 tsp Red Pepper Flakes or Paprika
* 1 generous tsp Salt
### Instructions Overview:
1. **Prepare the Dough:** Combine dry ingredients, add warm milk, warm water, and oil. Knead until soft and non-sticky. Cover and let rise.
2. **Prepare the Filling:** Sauté ground beef starting with a few tablespoons of water to ensure crumbliness. Once liquid reabsorbs, add butter and oil. Sauté until dried up. Add chopped onions and cook until soft and golden brown. Stir in spices (salt, black pepper, red pepper/paprika). Remove from heat and let cool completely.
3. **Shape the Pide:** Divide dough into small orange-sized balls. Roll out dough thinly and long, using minimal flour. Place cooled filling down the center. Fold and seal the edges tightly to create a closed Pide shape.
4. **Bake:** Preheat oven to 375°F (conventional heat, top and bottom). Brush with egg yolk (optional). Bake until beautifully golden brown.
5. **Finish:** Immediately brush hot Pide with butter for shine and extra flavor before serving.
Hey everyone, welcome to my channel. Today I’ll be sharing a recipe for ground beef pi, a delicious Turkish flatbread. It’s a recipe that even my friends who have never cooked before can easily prepare. It’s super tasty. Without further ado, let’s get right into the details. And while you’re at it, please don’t forget to give this video a thumbs up. For the dough, I’ve added 4.5 cups of all-purpose flour to a suitable mixing bowl. On top of that, after adding 1 tbsp of sugar and one teaspoon of salt, I’m adding one packet of instant dry yeast. Now, we’ll need warm milk in the center of all these ingredients. Let’s add one cup of warm milk. And in the same way, one cup of warm water over the yeast and sugar. And then we’ll use about half a tea cup of vegetable oil. You can also use olive oil if you like. I prefer vegetable oil for doughs. After adding the oil, I’m going to start kneading right away. We want a soft dough that doesn’t stick to our hands. Your measurements might vary a bit. Be sure to add flour cautiously. The measuring cups I’m using are standard 200 ml cups folks. So 200 ml, but as I said, add flour cautiously. This can change depending on the quality and brand of your flour. Let’s knead our dough until it reaches a nice non-sticky consistency, and then we’ll move on. Of course, I’m fast forwarding through this part to save you time. Our dough is ready. Now, let’s cover it up nicely and let it rise. While our dough is rising, let’s prepare the filling. It needs to cool down. Into a suitable pan, I’m adding 10 oz of medium fat ground beef. Since I used it frozen, it’s not fully thawed, but it will thaw right away. To get our ground beef nice and crumbly, first let’s add about 3 4 tablespoons of water with a tablespoon. Then, using a wooden spoon, we’ll break it up and start sautéing. Pressing down as we go, let’s break apart the ground beef and begin the sautéing process. This step is crucial for getting crumbly ground beef. In the beginning, stay by the stove and keep pressing down with the back of the spoon to saute the ground beef. After a while, the meat will release its juices and then it will reabsorb the liquid. As you can see, our ground beef has released enough liquid. From this point on, you can stir it occasionally. Once it starts to dry up, we’ll add butter and more oil. It has dried up nicely. Now, let’s add 1 tbsp of butter and about half a tea cup of vegetable oil to our ground beef. After the vegetable oil, let’s add our two medium-sized onions chopped into dice into the ground beef and continue sautéing. Some people cook the onions and ground beef separately. You can sauté the onions separately, then combine them with the ground beef. I don’t see the need for that. This way tastes better to me. Because the onions are sauteed with the flavor of the meat, it becomes much more harmonious. We continue to cook it like this, sautéing until the onions soften. That’s how it looks. After the onions softened, I continued sautéing until they turned golden brown. Now it’s time for the spices. I’m adding half a teaspoon of black pepper, 2 tsp of red pepper, flakes or paprika, and a generous teaspoon of salt. By the way, the full list of ingredients for this recipe is in the description box just like all my other videos. You can find it there. Don’t worry if you missed it. Now, I’ll sauté everything with the spices for about 2 3 minutes. Then I’ll remove the filling from the heat and let it cool. Let it cool down, stirring occasionally after removing it from the heat. Then we’ll continue to shape our pides. While we were preparing the filling, our dough also rose. Now, we need to divide our dough into equal-sized balls. For this, I’ve generously fled my countertop. I’m placing my dough on it. After gently kneading and deflating it, I’ll divide the dough into equal balls. And then we’ll start shaping them. I’ll make my dough balls about the size of a small orange. You can make them smaller or larger if you prefer. Once you’ve got your dough balls for the desired pi size, let’s move on to rolling them out. Also, after shaping the dough balls, I’ll put them back into the bowl I used for kneading and cover it to prevent them from drying out. Then I’ll take them one by one and roll them out. I’ll fast forward this part as well. I’ll continue the recipe with the dough balls all shaped. When rolling out our pides, let’s use as little flour as possible to make it easier to seal them. Just sprinkle a tiny bit of flour with your fingertip as you see on the countertop and then using that flour, let’s try to roll them out thinly and long. Since our dough is soft, it will roll out easily with just a couple of passes of a rolling pin. As you see, even with minimal flour, don’t be afraid of it sticking. Just dust it with a little flour and continue. Let’s roll our dough out thinly and long. Now, onto the center of this rolled out pi dough. Let’s place our ground beef. Filling also spread out thinly and long. After spreading it evenly, we can now fold our pi. I tried to film the first pi very closely so you can see the details. As for how to fold it, first I close the top part completely like this. Like so. Then using both hands, I hold one side and by squeezing with the other hand, I fold it all the way to the beginning. When we reach the other end of the pi, let’s also seal the tip tightly with our fingertips. Since we’re making a closed pi, this step is very important. The filling shouldn’t spill out. Let’s nicely seal the dough with our fingertips. It’s at this point that for the dough edges to stick together well. I recommended using minimal flour when rolling out your dough. Everyone indeed. If you use too much flour, the sealing process will be a bit more difficult. I’m now placing this prepared pi onto my baking sheet and continuing. So, from this point on, I’ll fast forward and show you how I make a few more quickly. Okay. As you can see, I’ve rolled out these dough balls with as little flour as possible. Again, placing my ground beef filling in the center and sealing them tightly. I’ll place them next to the first pi I made. Based on the ingredient list I provided, I got about seven pides with the ground beef filling. According to the sizes I gave, I had about two small dough balls left. I made those with sausage. I’ll share that at the end of the video. Just to give you an idea, if you don’t want to make them with ground beef, you can certainly make them with cheese and sausage. At this point, I want to give you another little tip. You can also prepare them like this and freeze them. You can make your ground beef or sausage pides, freeze them, and then bake them. Then, whenever you want, you can brush them with egg yolk and bake them as a ready meal. It will be very practical. Just a helpful tip for me. Now I’m going to seal my pides and I’ll continue the recipe with the baking sheet full. While we’re shaping our pides like this, let’s preheat our oven to 375°. Fahrenheit with conventional heat top and bottom. Then we’ve shaped our pides. As you can see, brush generously with egg yolk and bake in a preheated oven at 375° F until beautifully golden brown. If you don’t like eggs or if you’re wondering if you can make them without egg, I’ve made some without egg as well, just to give you an idea. They turned out amazing without egg, too. I’ll share that with you in the coming minutes of the video. I bake the egg-free pides the same way without any egg wash, just pudding them in the oven. I bake them until golden brown. As I said, I’ll show you that in a bit. While my pides are baking in the oven, I’ve prepared the remaining two small dough balls with sausage. As I mentioned the beginning of the video for this, I also rolled out the dough using minimal flour. I rolled them out into a thin long pi shape. Then I’m placing the sausage on the bottom and cheese on top, shaping them into this thin long shape with my ingredients. You can also add ingredients like bell peppers or olives at this stage if you wish. Then I’ll show you how to fold them. We didn’t make these into closed pides, folks. You’ll see. After sealing the edges tightly, we join the two ends to create a shape. That’s closed in the middle but not tightly sealed. It will open up while baking so it won’t be completely closed. Let me fold them as I mentioned so you can see. As you see, I’m pulling towards the center and be sure to seal the edges tightly with your palms and fingertips. But the center part isn’t that crucial. It’s fine. After doing this, place them on the baking sheet and bake in a 375 degree oven, either with or without egg yolk wash. I brushed the egg yolk I had left from the other pides onto these two. By the way, our ground beef pides that went into the oven have come out. Brush with butter while they’re hot and beautifully golden brown. For extra shine and flavor, after brushing with butter, you can serve them hot. Don’t they look amazing, everyone? This will be a fantastic flavor. Very similar to the pides baked in
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