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Traditional Turkish Minced Meat Boat Flatbread (Kıymalı Pide)
Turkey's iconic boat-shaped flatbread: crisp yet airy yeasted dough stretched long and crimped into canoes, packed with seasoned ground beef and lamb, sweet peppers, tomatoes, and herbs, baked to golden crackling perfection.
Prep
25 min
Cook
18 min
Total
43 min
Oven
230°C (210°C vent.)
Ingredients
servings
4
- White bread flour350 g
- Active dry yeast7 g
- Minced beef and lamb blend350 g
- Ripe tomato, finely diced1 pc
- Green bell pepper, finely minced1 pc
- Yellow onion, finely minced1 pc
- Butter for brushing crust edges30 g
- Salt1 tsp
Preparation Steps
1
Knead flour, yeast, salt, and 220 ml warm water into a soft, smooth dough. Proof for 40 minutes. Mix raw minced meats with finely chopped tomato, pepper, onion, and seasonings.
40 min timer
2
Divide dough into 4 balls. Roll each into a 35-cm long, narrow oval. Spread meat filling evenly, leaving a 2-cm border, then fold borders inward and pinch both pointed ends together to form a canoe shape.
10 min timer
3
Bake on hot stone or sheet at 230°C (450°F) for 15-18 minutes until crust is blistered and golden. Brush piping hot crust generously with butter as soon as it exits oven, then slice diagonally to serve.
18 min timer
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Nutrition Facts
per servingCalories
470
Protein
26g
Carbohydrates
52g
Fat
18g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
