Kusbasi Pide Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

Divide and rest

Punch dough down, divide into 4 equal pieces for individual pides (each about 150–170 g). Shape them into balls, cover, and let rest 10 minutes.

Prepare vegetables

While dough rises, finely dice the lamb (if not pre-diced), onion, tomato (remove seeds to avoid excess moisture), and green pepper. Chop parsley and set aside.

Cook filling

Heat 2 teaspoons olive oil in a skillet over medium-high heat. Add diced lamb and cook, stirring, until browned but not fully dry, about 4–5 minutes. Add the diced onion and cook 2–3 minutes until softened.

Add tomatoes & seasonings

Stir in the diced tomato, green pepper, and 1 tablespoon tomato paste. Add salt, black pepper, ground paprika, ground cumin, and red pepper flakes (if using). Cook another 3–4 minutes until vegetables are tender and moisture has mostly reduced. Remove from heat and fold in chopped parsley. Let the filling cool to warm (not hot) before assembling to avoid making the dough soggy.

Shape pides

Preheat oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat. On a lightly floured surface, roll each dough ball into an oval about 8–10 inches long and 5–6 inches wide, leaving edges slightly thicker.

Fill

Place about 1/4 of the cooled filling down the center of each oval, leaving a 1/2-inch border. Use your fingers to fold and pinch the long edges toward the center to form the characteristic boat shape, leaving the filling exposed in the middle. Pinch the ends to seal and create pointed tips.

Egg wash

Whisk egg yolk with 1 teaspoon milk. Brush the exposed dough edges gently with the egg wash to encourage browning.

Bake

Transfer pides to the preheated stone or sheet (use a peel or parchment) and bake 8–12 minutes until the crust is golden brown and the filling is bubbling slightly.

Finish

Remove from oven and brush edges with melted butter if desired. Let rest 2–3 minutes, then slice and serve warm.