At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 5 pides
• Prep time: 30 minutes, plus 45 minutes rising
• Cook time: 25 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 5 pides.

• Calories: 540 kcal
• Protein: 22 g
• Carbohydrates: 54 g
• Fat: 27 g
• Sodium: 1011 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Dough

Have these measured and ready before you begin.

• 1 tablespoon active dry yeast
• 1 tablespoon granulated sugar
• 3/4 cup plus 1 tablespoon (200 ml) warm water
• 1 tablespoon neutral cooking oil
• 1 teaspoon fine salt
• 2 1/2 cups (600 ml by volume) all-purpose flour

Ground Beef Filling

• 1 teaspoon salt
• 300 g (10.6 oz) ground beef
• 2 tomatoes, finely chopped
• 1 onion, finely chopped
• 3 garlic cloves, grated
• 2 long green peppers, finely chopped
• 2 tablespoons neutral cooking oil
• 3 tablespoons plus 1 teaspoon (50 ml) water

For Serving

• 2 tablespoons butter, melted

For the Edges

• 1 large egg yolk
• 1 tablespoon neutral cooking oil

Directions

1. Stir the yeast and sugar into the warm water in a deep bowl and let stand for 10 minutes, until foamy.

2. Whisk in the oil, then knead in 1 2/3 cups (400 ml by volume) of the flour and the salt. Add the remaining flour gradually and knead for about 5 minutes, until no longer sticky; cover and rise in a warm place for 45 minutes.

3. Combine the filling's salt, ground beef, tomatoes, onion, garlic, peppers, oil, and water.

4. Gently deflate the dough, shape into a log, and divide into 5 equal pieces. Roll each thinly into a long oval.

5. Set the dough on a greased, floured sheet pan, divide the filling among the ovals, fold in the long edges, and pinch firmly so they stay closed.

6. Whisk the egg yolk with the oil and brush it over the dough edges.

7. Bake at 400°F (205°C) for 12–15 minutes, until the edges brown and the beef reaches 160°F (71°C).

8. Brush the hot edges with melted butter; cover briefly for softer pide or leave uncovered for crisp pide, then serve after the initial heat subsides.

Sources

1. USDA FoodData Central — April 2026 data release