Irresistible Turkish Pide Recipe with Spiced Turkey and Egg

Name: Irresistible Turkish Pide Recipe with Spiced Turkey and Egg
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Turkish
Ingredients: 3 cups (375 g) all-purpose flour; 1 tsp salt; 1 tsp sugar; 1 packet (2 1/4 tsp) instant yeast; 3/4 cup (180 mL) warm water; 2 tbsp olive oil; 1 tbsp olive oil; 1 medium onion, finely chopped; 1 lb (450 g) ground turkey; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp ground coriander; 1/2 tsp red pepper flakes (optional); 1/4 cup (60 g) tomato paste; 1/4 cup (60 mL) water; Salt and pepper to taste; 1 cup (100 g) shredded mozzarella cheese; 4 large eggs; Fresh parsley, chopped (for garnish); Optional: Sesame seeds for crust

Posted on October 23, 2025

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Imagine pulling a golden, boat-shaped Turkish pide straight from the oven, the edges crisp and chewy, the center bubbling with spiced turkey, melted cheese, and a perfectly cooked egg. This dish is not only visually stunning but also packed with flavors that will have your taste buds singing. I first encountered Turkish pide during a family trip to Istanbul, and let me tell you—it was love at first bite. Since then, I’ve recreated this recipe countless times, tweaking it to perfection. Whether you’re new to pide or it’s already a favorite, this irresistible Turkish pide recipe with spiced turkey and egg is one you’ll want to share—and maybe not share, if you know what I mean!

What makes this recipe so special? It’s easier than you think to make, completely customizable, and feels like a little slice of Turkey in your own kitchen. Let’s get started!

Why You’ll Love This Recipe

Turkish pide isn’t just food—it’s an experience. From kneading the dough to enjoying the first cheesy, flavorful bite, this recipe has something for everyone. Here’s why you’ll love it:

Authentic Taste: This recipe brings the classic flavors of Turkey to your table with a balanced mix of spices, tender meat, and the richness of a runny egg.
Homemade Dough: There’s nothing like the satisfaction of making your own dough. It’s surprisingly simple and gives you that perfect chewy texture.
Perfect for Sharing: Turkish pide is a crowd-pleaser! Slice it up for family dinners, gatherings, or even as a unique party appetizer.
Customizable: This recipe is a blank canvas for your creativity. Swap out the turkey for beef, lamb, or even a veggie mix.
Comfort Food with a Twist: It’s hearty, warming, and just a little indulgent—but still feels lighter than pizza thanks to its thinner crust and fresh toppings.
Beginner-Friendly: Never made pide before? No problem! The step-by-step instructions make it easy to follow.

Once you try it, you might just find yourself making pide a regular addition to your weeknight dinner rotation—or your weekend treat!

What Ingredients You Will Need

This Turkish pide recipe keeps the ingredient list simple yet flavorful. If you’ve made homemade pizza before, you probably already have most of what you need. Here’s the breakdown:

For the Dough

3 cups (375 g) all-purpose flour
1 tsp salt
1 tsp sugar
1 packet (2 1/4 tsp) instant yeast
3/4 cup (180 mL) warm water
2 tbsp olive oil

For the Filling

1 tbsp olive oil
1 medium onion, finely chopped
1 lb (450 g) ground turkey
2 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp red pepper flakes (optional, for heat)
1/4 cup (60 g) tomato paste
1/4 cup (60 mL) water
Salt and pepper to taste
1 cup (100 g) shredded mozzarella cheese

For Topping

4 large eggs
Fresh parsley, chopped (for garnish)

Optional: Add a sprinkle of sesame seeds to the crust for extra flavor and crunch!

Equipment Needed

You don’t need a fancy setup to make Turkish pide. Here’s what you’ll need:

Mixing bowls: One for the dough and one for the meat filling.
Rolling pin: To shape the dough into the iconic boat shape.
Baking sheet: A large, flat baking tray is perfect for pide.
Parchment paper: Keeps the dough from sticking to the baking sheet.
Skillet: For cooking the spiced turkey filling.

If you don’t have a rolling pin, a clean wine bottle works in a pinch! And if you want to go all out, you can use a pizza stone for an extra crispy base.

Preparation Method

Make the Dough: In a large bowl, mix the flour, salt, sugar, and yeast. Slowly add warm water and olive oil. Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rise for 1 hour or until doubled in size.
Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the onions and sauté until soft. Stir in the ground turkey, breaking it up as it cooks. Add garlic, cumin, paprika, coriander, red pepper flakes (if using), tomato paste, and water. Cook for 5-7 minutes, seasoning with salt and pepper to taste.
Preheat the Oven: While the dough rises, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Shape the Pide: Once the dough has risen, divide it into 4 equal portions. Roll each portion into an oval shape about 10 inches (25 cm) long. Place on the prepared baking sheet.
Assemble the Pide: Spoon the turkey filling evenly over each dough oval, leaving a border around the edges. Sprinkle shredded cheese on top. Fold the edges inward to create a boat shape, pinching the ends to seal.
Add the Egg: Crack one egg into the center of each pide. The heat will cook the egg while baking.
Bake: Bake the pide for 12-15 minutes, or until the crust is golden and the egg whites are set but the yolks remain runny.
Garnish and Serve: Remove from the oven, sprinkle with fresh parsley, and serve immediately!

Cooking Tips & Techniques

Don’t over-knead the dough: Knead just until smooth and elastic to avoid a tough texture.
Keep the edges clean: Avoid overloading the filling near the edges so the dough can puff up beautifully.
Watch the eggs: Keep an eye on the yolks while baking. If you like them runny, take the pide out as soon as the whites are set.
Pre-cook the filling: Cooking the turkey mixture beforehand ensures it’s flavorful and fully cooked.

Variations & Adaptations

Vegetarian Option: Replace the turkey with a mix of sautéed mushrooms, spinach, and feta cheese.
Spicy Lover’s Version: Add extra chili flakes or top with sliced jalapeños before baking.
Cheese Lovers: Use a mix of mozzarella, feta, and cheddar for a gooey, cheesy experience.

Serving & Storage Suggestions

Turkish pide is best served warm, straight out of the oven. Pair it with a side of fresh greens or a cucumber-yogurt salad for a balanced meal. Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply pop it in the oven at 350°F (175°C) for 5-7 minutes to restore its crispiness.

Nutritional Information & Benefits

Each serving of Turkish pide provides a balanced meal with protein from the turkey and egg, carbs from the dough, and healthy fats from olive oil. Plus, the spices add an anti-inflammatory boost. It’s a great option for a hearty yet wholesome dinner.

Conclusion

This irresistible Turkish pide recipe with spiced turkey and egg is a must-try for anyone who loves bold flavors and homemade cooking. Whether you’re impressing guests or treating your family, this recipe is bound to become a favorite. So roll up your sleeves, get that dough ready, and enjoy the magic of Turkish cuisine!

I’d love to hear how this recipe turned out for you! Share your results in the comments below, and let me know if you added your own twist. Happy cooking!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before rolling.

Is there a gluten-free version of this recipe?

Absolutely! Use a gluten-free flour blend suitable for bread making. The texture will be slightly different but still delicious.

Can I freeze Turkish pide?

Yes, you can freeze baked pide. Wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven for the best results.

What can I use instead of ground turkey?

You can substitute ground beef, lamb, or even chicken. Vegetarian options like lentils or crumbled tofu also work well.

What’s the best way to get a crispy crust?

Baking the pide on a preheated pizza stone or using a high oven temperature (425°F/220°C) ensures a crisp crust!