:: Turkish Pizza Recipe!

September 21, 2008 at 9:15 am 28 comments

This has to be one of my favorite Turkish street foods.  I got the great opportunity to watch how they are made, not out of choice, I might add!  We had ordered 2 of the pizza’s at this little restaurant right beside the local mosque in Fethiye, and the owner spotted me taking pictures around the place earlier.  He quickly dragged me in to the kitchen, full of pride and instructed me to take pictures of the pizza’s being made!

Not that I was complaining, the guy who was doing the cooking, gave me a full demonstration and from the speed he was producing the pizza’s, it was pretty clear that he had done this before!  The small pieces of dough are rolled out into long thin oval shapes and then a mix of meat, egg and herbs is placed on top.  The dough is then folded in towards the centre to form a chewy crust.  Don’t let the idea of pizza throw you, this is nothing like it’s Italian cousin.  The recipe here is adapted from a Turkish cook book, with the advice of the Fethiye pizza maker, thrown in for good measure!

Turkish Pizza (Pide)

  1. 5 Cups of Flour.
  2. 4 Tablespoons of Butter.
  3. 1 Sachet of Active Dried Yeast.
  4. 2 Tablespoons Of Milk.
  5. 1 Teaspoon of Salt.
  6. 1 Teaspoon of Sugar.
  7. 3 Eggs.
  8. 250g Minced Lamb.
  9. 1 Beef Tomato, finely chopped.
  10. A Good Handful of Coarsely Chopped Parsley.
  11. 1 Medium Onion, finely chopped.
  12. A Good Pinch Of Salt and Pepper.

Warm the milk and stir in and disolve the yeast and sugar. Sieve the flour into a large bowl and make a small well with your hands.  Pour the yeast milk and sugar mixture into the well, with the butter, Salt and 2 eggs.  Combine the mix until you have a rough dough.  Turn the dough out and knead until it is nice a soft.  Set aside under a damp tea cloth to rise for about 45mins.
Mix the minced lamb, 1 egg, tomato, onion, salt and pepper, in a bowl and set aside.

When the dough has risen, seperate into egg sized pieces and flatten them into long oval shapes on a floured surface.  Place the meat mix in a long line, on the dough and make sure to leave about 2cm on either side for the crust.  Fold the dough in on either side and place in an oven for 10 minutes, at 240oC.

Serve straight away and slice into smaller pieces.


Entry filed under: egg, flour, lamb, onion, parsley, pizza, tomatoes, travel, turkey.

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28 Comments Add your own

  • 1. Kay  |  September 21, 2008 at 11:53 am

    Just had luch but seeing this I could go for a second round. Easily.Gorgeous photos. Love the white balance and DOF in the last one.

  • 2. Natasha  |  September 21, 2008 at 6:20 pm

    I just love the look of that crust!

  • 3. Donal  |  September 21, 2008 at 7:13 pm

    Hey Kay- I know! My advice is if you make these make lots! Thanks for the pic comments!Hey Natasha- The whole dough is perfect chewy and crispy! Yum! This guy knew his stuff!

  • 4. dailydesignspot  |  September 22, 2008 at 12:40 am

    beautiful… what kind of oven were they using?great site btw!jonathandailydesignspot.com

  • 5. Donal  |  September 22, 2008 at 6:39 am

    Hey Jonathan- It was a large wood oven, they were everywhere over there! Thanks!

  • 6. Élena  |  September 22, 2008 at 10:48 am

    Hi Donal, not to be a smartass, but…this is no lahmacun. It’s pide. Lahmacun is thinner, has no chewy crust, only comes with minced meat topping, is round and served rolled up with onions and herbs. Pide is a) a flat bread mainly made during ramazan, and b) what you showed us here. And now I’m homesick, when I was living in Turkey I’d have those frequently for lunch.Élena

  • 7. Donal  |  September 22, 2008 at 10:56 am

    Hey élena!- Thanks for the correction! I’ll make the changes! I just wrote it down in my notebook from the sign, must have got the wrong one. I can see how you could be homesick for them- there sooo tasty! 🙂

  • 8. Christina  |  September 22, 2008 at 3:35 pm

    this looks amazing. thanks for sharing. can’t wait to try it.p.s. the seasoning is really that simple?

  • 9. eatersregret  |  September 23, 2008 at 10:36 am

    Sounds like a cool experience, looks very tasty – but you’re making me too hungry and it’s only 11.30 😦

  • 10. Darius T. Williams  |  September 23, 2008 at 11:57 am

    Sooo – I’m in love with these pictures! So in love…and that turkish pizza – so where do I sign up?

  • 11. Angela  |  September 23, 2008 at 12:04 pm

    What a great recipe! And how fun to get to go into their kitchen! I love photographing people cooking. Great posting!

  • 12. Donal  |  September 23, 2008 at 12:11 pm

    Hey Christina- Yeah it really was from what I could see, and it’s super tasty!Hey Eaters- It wasn’t the last time I was dragged into a Turkish kitchen more on that coming soon! Hey Darius- Thanks! hehehe- go try them and tell me how it works out! Hey Angela- It’s always an interesting experience for sure! I got invited in to a few others too- pics coming soon!

  • 13. Jude  |  September 24, 2008 at 5:18 am

    Thanks for the look behind the scenes. Looks delicious and the shape is perfect for parties, methinks.

  • 14. Larissa  |  September 24, 2008 at 5:06 pm

    I spent this past summer in Turkey, and loved pide! I swear, we had it at least three times a week. Thanks for the recipe!

  • 15. Donal  |  September 25, 2008 at 9:44 am

    Hey Jude! Just like the beatles song! Definitely and i saw them being cut in to finger size pieces too so definitely ideal for party food!Hey Larissa! Me too, wish we’d gotten the chance to get it more than once! Hope it works out for ya!

  • 16. BaL  |  September 27, 2008 at 9:56 am

    Hello Donal!Pide is simply (and naturally) my best Turkish fast(?) food, too!It was a nice surprise to me to catch this blog at the first time I had a look on Stumble 🙂Cheers from Istanbul!

  • 17. [eatingclub] vancouver || js  |  September 28, 2008 at 7:40 pm

    That is so cool, going behind the scenes like that. And that pizza looks amazing! I love the shape of it.

  • 18. Weyn Cueva  |  October 1, 2008 at 3:44 pm

    This has got to be the best street food there is!

  • 19. Donal  |  October 1, 2008 at 5:14 pm

    Hey Bal- That’s pretty cool, I seem to be getting a lot of stumbles lately! Not having tried much Turkish fast food I would have to agree- it’s my favourite too!Hey Eating Club- Thanks! It’s definitely worth asking, the stuff you get show can be amazing!Hey Weyn- You said it! 🙂

  • 20. rubybean77  |  October 19, 2008 at 2:19 pm

    This is AWESOME! I love that you were pulled into the kitchen to take pictures. I just ‘stumbled’ on your blog and am in LOVE! I plan to visit regularly!

  • 21. mycookinghut  |  October 26, 2008 at 6:00 pm

    Looks really delicious!

  • 22. gail  |  November 17, 2008 at 4:09 am

    mmmm! With lamb no less – YUM! Fabulous photos btw 🙂

  • 23. Anonymous  |  March 13, 2009 at 7:43 pm

    Hey donal! I just ran across your blog looking for Turkish peppers. I used to live in Izmir for 8 years and miss it terribly. I absolutely LOVE kemale pide (sp). I lived there when I was 13 years old and now I am 38 and can still taste it. Thank you so much for sharing your blog!Lorrie in Texas

  • 24. Anonymous  |  March 13, 2009 at 7:43 pm

    Hey donal! I just ran across your blog looking for Turkish peppers. I used to live in Izmir for 8 years and miss it terribly. I absolutely LOVE kemale pide (sp). I lived there when I was 13 years old and now I am 38 and can still taste it. Thank you so much for sharing your blog!Lorrie in Texas

  • 25. zerrin  |  March 22, 2009 at 10:18 pm

    The picture of this delicious pide caught my eyes in tastespotting.And I’m so lucky to find it, you’re doing a fantastic job here. I really enjoyed reading this post as I’m living in Turkey and watched the process of pide many times. I’ll be following your blog. Keep up the good work!

  • 26. Anonymous  |  April 16, 2009 at 12:42 pm


    I want to add more information about “Pide”.
    In Turkey there are several types of pide depending on in which part of Turkey it is made.

    Karadeniz (Black Sea Cost of Turkey)is the centre of Pide. You can find there the most delicious pides.

    Also Konya (a neighbour city to Ankara)is another good destination to eat pide. Their pide is a bit diffenet from the one in Karadeniz, and called “Etli Ekmek”

    To see what they are like, you can type “karadeniz pidesi” and “etli ekmek” in google images.

  • 27. Hello To All  |  July 1, 2009 at 7:07 am

    hey donal post some recipes of vegitabe pizza's on your webiste.
    here are some piza recipes http://www.recipecraze.com/recipes/pizzas/

  • 28. Jonathan  |  August 28, 2009 at 7:37 pm

    Do you recall the name of the restaurant? We were in Fethiye ~10 yrs ago and fell in love with the pide at a place called Pide with some number after it (79 or something??). Wondering if this is the same place?


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