Irresistible Turkish Pide Recipe with Spiced Turkey and Egg

Name: Irresistible Turkish Pide Recipe with Spiced Turkey and Egg
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Turkish
Ingredients: 2 cups all-purpose flour; 1 teaspoon sugar; 1 teaspoon salt; 1 packet (2 ¼ teaspoons) active dry yeast; ¾ cup warm water (approximately 110°F/43°C); 2 tablespoons olive oil; 1 pound (450g) ground turkey; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground coriander; ½ teaspoon chili flakes (optional); Salt and pepper, to taste; 2 tablespoons tomato paste; 2 tablespoons olive oil; 2 large eggs; Fresh parsley, chopped (for garnish)

Posted on October 27, 2025

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The crackle of freshly baked dough, the aroma of spiced turkey filling, and the golden glow of a perfectly cooked egg nestled in the center—this Turkish Pide recipe is nothing short of magic. If you’ve never tried making Pide at home, you’re in for a treat. It’s easier than you think, and once you taste that soft, chewy crust paired with the rich, savory filling, you’ll wonder why you waited so long. I first tried Turkish Pide at a bustling street café in Istanbul, and trust me, this recipe captures all those unforgettable flavors.

Whether you’re hosting a family brunch or looking for a comforting dinner idea, this Turkish Pide with spiced turkey and egg is a showstopper. Plus, it’s customizable, so you can adjust the flavors to suit your mood or dietary needs. Ready to dive in? Let’s make this irresistible Turkish classic together!

Why You’ll Love This Recipe

Authentic flavors made easy: This recipe brings the iconic taste of Turkish Pide straight to your kitchen without requiring a passport.
Perfect for any occasion: Whether it’s a cozy dinner or a weekend brunch, this Pide recipe fits the bill. It’s a great dish to impress guests with minimal effort.
Customizable: You can swap the spiced turkey for chicken, lamb, or even a vegetarian filling—this recipe is your blank canvas.
Kid-approved: The mild spices and the fun shape make it a hit with kids. Plus, they’ll love helping you shape the dough!
Comfort food at its best: There’s something so satisfying about biting into warm bread filled with seasoned meat and topped with a runny egg.

What sets this Turkish Pide apart is the balance of flavors—the subtle heat from the spices, the juicy turkey, and the richness of the egg. It’s not just food; it’s an experience. Trust me, once you make it, you’ll come back to this recipe again and again!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create bold, satisfying flavors. Many of these are pantry staples or easy to find at your local grocery store.

For the Dough:

2 cups all-purpose flour (plus extra for dusting)
1 teaspoon sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup warm water (approximately 110°F/43°C)
2 tablespoons olive oil

For the Spiced Turkey Filling:

1 pound (450g) ground turkey
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili flakes (optional, for heat)
Salt and pepper, to taste
2 tablespoons tomato paste
2 tablespoons olive oil

For Topping:

2 large eggs
Fresh parsley, chopped (for garnish)

If you’re missing an ingredient, don’t worry! You can easily substitute ground turkey with chicken or lamb, and swap parsley for cilantro or mint. For a vegetarian twist, try a filling of sautéed mushrooms, spinach, and feta.

Equipment Needed

Here’s what you’ll need to make Turkish Pide with spiced turkey and egg:

Mixing bowls: For combining and kneading the dough.
Rolling pin: To roll out the dough into the classic oval shape.
Baking sheet: Use a large, flat baking sheet to cook your Pide.
Cooking pan: For preparing the spiced turkey filling.
Parchment paper: To prevent sticking and make cleanup easier.

If you don’t have a rolling pin, a clean wine bottle works just as well. And while parchment paper is ideal, you can lightly grease your baking sheet as an alternative. No fancy gadgets are needed—just the basics!

Preparation Method

Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes, until frothy. Add the flour, salt, and olive oil, then mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, until it’s smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for 1 hour.
Prepare the filling: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the ground turkey, breaking it up as it cooks. Add the cumin, smoked paprika, coriander, chili flakes, salt, and pepper. Mix well, then stir in the tomato paste. Cook for 8-10 minutes, until the turkey is fully cooked and the flavors meld together.
Shape the Pide: Preheat your oven to 450°F (230°C). Divide the dough into two equal portions. Roll each piece into an oval shape, about 12 inches long. Transfer the dough to a parchment-lined baking sheet.
Add the filling: Spread the spiced turkey mixture evenly down the center of each dough oval, leaving the edges empty. Fold the edges inward, pinching them together at the ends to form a boat shape.
Add the eggs: Crack one egg onto the center of each Pide. Carefully spread the egg white slightly around the filling, keeping the yolk intact.
Bake: Place the Pide in the oven and bake for 12-15 minutes, or until the crust is golden and the egg is set. Watch closely to avoid overcooking the yolk.
Garnish and serve: Remove from the oven and let cool for 5 minutes. Sprinkle with chopped parsley and serve warm.

Pro tip: If you prefer a runnier egg yolk, wait until the last few minutes of baking to add the egg.

Cooking Tips & Techniques

Here are some tried-and-true tips to make your Turkish Pide perfect every time:

Temperature matters: Use warm water for the yeast—not too hot, not too cold. If it’s too hot, it’ll kill the yeast; too cold, and it won’t activate.
Don’t skip kneading: Kneading the dough develops gluten, which gives it that chewy, satisfying texture.
Season generously: The filling is the star here, so don’t be shy with the spices. Taste as you go and adjust the seasoning to suit your liking.
Let the dough rise properly: A warm, draft-free spot is perfect for rising. I like to set the bowl in the oven (turned off) with the light on—it creates just the right amount of warmth.
Watch the eggs: If you want a perfectly runny yolk, keep a close eye on the Pide during the last few minutes of baking.

Variations & Adaptations

Here are some fun ways to make this Turkish Pide recipe your own:

Vegetarian option: Replace the spiced turkey with a mixture of sautéed spinach, mushrooms, and crumbled feta cheese for a hearty, meat-free version.
Seasonal twist: Add roasted red peppers or sun-dried tomatoes to the filling for an extra burst of flavor.
Different proteins: Swap the turkey for ground lamb or chicken for a slightly different flavor profile.
Cheesy upgrade: Sprinkle shredded mozzarella or crumbled goat cheese over the filling before baking for added richness.

Personally, I love adding a pinch of sumac to the filling for a tangy, citrusy note—it’s a game-changer!

Serving & Storage Suggestions

Turkish Pide is best served warm, straight out of the oven. Here’s how to enjoy and store it:

Serving temperature: Serve hot or warm with a side of fresh salad or yogurt sauce.
Pairing ideas: Enjoy with a refreshing glass of Ayran (Turkish yogurt drink) or a cup of mint tea.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm Pide in the oven at 350°F (175°C) for about 10 minutes or in a skillet over medium heat.
Freezing: Freeze unbaked Pide and bake straight from frozen, adding a few extra minutes to the cooking time.

Pro tip: The flavors deepen over time, making leftovers even tastier!

Nutritional Information & Benefits

This Turkish Pide recipe is packed with protein and wholesome ingredients:

Calories: Approximately 350-400 calories per serving.
Protein: Ground turkey and eggs provide a great source of lean protein.
Carbs: The dough offers energy-boosting carbohydrates.
Health benefits: Spices like cumin and coriander are known for their anti-inflammatory properties.
Dietary considerations: Can be adapted for gluten-free and dairy-free diets.

As someone who loves balancing indulgence and health, this Pide is a perfect compromise—delicious and nourishing!

Conclusion

If you’re looking for a recipe that’s both comforting and impressive, this Turkish Pide with spiced turkey and egg is a must-try. It’s a dish that brings people together, whether you’re sharing it at the dinner table or enjoying it solo with a good movie. I love how versatile and satisfying it is, and I know you’ll feel the same after your first bite.

Now it’s your turn—give it a go and let me know how it turns out! Do you have your own twist to add? Share your comments below, and don’t forget to save this recipe for your next cooking adventure. Happy baking!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough a day in advance and store it in the refrigerator. Let it come to room temperature before using.

Can I use a different meat for the filling?

Absolutely! Ground chicken, lamb, or beef all work well as substitutes for turkey.

What’s the best way to reheat Pide?

The oven is your best bet—reheat at 350°F (175°C) for about 10 minutes to keep the crust crispy.

Is this recipe gluten-free?

Not as written, but you can use gluten-free flour to make the dough. Adjust the water slightly as gluten-free flour absorbs more liquid.

Can I freeze cooked Pide?

Yes, wrap it tightly in foil and freeze for up to 2 months. Reheat directly from frozen in the oven for best results.