Get the Turkish pide pizza recipe
This canoe-shaped, Turkish-style pizza harnesses the savory flavors of lamb and beef seasoned with roasted onion, seven spice, pomegranate molasses, Jibneh Arabieh, Nabulsi and mint.
For the meat filling
Kiymali Pide -- Meat Filling
Author: John Gutekanst
Recipe type: Pizzas
Ingredients
- 1 pound each of ground beef (80/20) and ground lamb
- ½ red onion, diced small
- 2 tablespoons pomegranate molasses
- 1½ tablespoons seven spice
- 1½ tablespoons salt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon crushed fennel seed
Instructions
- Combine all ingredients except onions and olive oil using your hands.
- Coat pan with olive oil and sauté onion on low until transparent.
- Blend onion with other ingredients.
- Place the mixture in the refrigerator for at least one hour and mix again when pulled from refrigerator.
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For the Pizza
Kiymali Pide -- Pizza
Recipe type: Pizzas
Ingredients
- One, 19-ounce, proprietary pizza dough ball
- One bowl of meat mixture (above)
- 6 ounces of grated Jibneh Arabieh (fontina or mozzarella can substitute)
- 5 ounces of crumbled Palestinian Nabulsi cheese (Greek halloumi or feta can substitute)
- 10-15 small mint leaves
- 4 tablespoons of pomegranate fruit
Instructions
- Pre-heat the oven to 550 F.
- Pull floured dough ball into an oval shape.
- Press into the middle of the oval, then hold the dough vertically and let gravity pull it.
- Place dough on the table and press in the middle to create a raised crust.
- Pull it until you have a 3-4 inch-wide, 2.5-foot-long canoe.
- Sprinkle Jibneh Arabieh along the length of dough.
- Place dough on pizza peel and press meat into the dough trough. Keep meat filling less than 2-3 centimeters thick. (Meat mix will shrink while baking, so fill near the side of dough well.)
- Once meat is pressed into the dough, give ends of the dough a pinch and pull canoe to make it longer, if needed.
- Place canoe in oven and bake until the dough is golden brown, the meat mixture is bubbling and the is cheese melted, (approx. 12-14 minutes).
- After the pide is baked, sprinkle it with Nabulsi cheese, pomegranate fruit and mint leaf. This is usually cut into pieces and served hot.
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