Beef and Kashkaval Pide Recipe

Pide is the Turkish version of pizza, traditionally made with Kashkaval cheese and could either be just a cheesy pide or could be made into an assortment of toppings.

Today, I’m going to show you the recipe for my favorite beef and kashkaval pide.

What Makes Kashkaval Pide So Special?

Other than the use of kashkaval cheese as the glue to hold this Turkish pizza together, the shape of the pizza itself is what sets it apart. It’s so unlike Italian pizza where the crust lays flat with the toppings on top. With Kashkaval Pide, the dough is gathered around the filling like a boat, creating a deep and thick filling inside.

The sauces used in making the kashkaval pide is also very unlike traditional pizza sauce, and contains elements that is so reflective of the Turkish culture and the Turkish cuisine.

How to Make Beef and Kashkaval Pide?

For the Beef Filling:

Heat oil in a large frying pan over a medium–high heat and cook the beef, stirring, for about 5 minutes, or until browned. Remove the pan from heat and set it aside.

In a saucepan over medium heat, heat olive oil and sauté chopped onion for a minute then stir in garlic, and cook, constantly stirring, until softened.

Stir in Turkish pepper paste and tomato paste, paprika, oregano and the chili, and cook, constantly stirring, until fragrant.

Mix in our cooked beef, chopped tomato and ¼ cup of water. Let it simmer then cook for 50 minutes over a low heat. You will know it’s ready when the meat is tender, and the liquid has reduced considerably.

Season with salt and pepper then transfer to a bowl to cool.

The Pide Dough:

While the beef is cooking, prepare the pide dough by warming up milk and butter in a small saucepan until butter is melted and the mixture is warm. Set aside.

In a small bowl, combine the sugar with ½ cup of blood-temperature water, then mix in the yeast, and set aside for around 8-10 minutes until mixture becomes foamy,

In a large bowl, mix the milk mixture with the yeast mixture, and tip in the flour with some salt.

Form mixture into dough, then turn onto a floured work surface and knead for 6 minutes or until the dough is smooth and elastic.

You can skip this by mixing the dough in a stand mixer.

Roll the dough into a ball and place in an oiled bowl.

Brush the top and sides of the dough with oil and cover the bowl with plastic wrap. Set the bowl to prove in a warm place for at least an hour or until the dough has doubled in size.

Preheat your oven to 200C and lightly grease 2 large oven trays.

Prepare the egg wash by whisking one egg yolk with 1 ½ Tbsps. of water.

Knock down pide dough into a lightly floured surface and divide dough into 8 pieces.

Work on one piece at a time, while covering the other pieces with plastic wrap to prevent developing a crust.

Roll your piece into an oval shape, approximately 15cm x 25 cm.

In the center, add ¼ cup of cheese and top with 1/8 of the beef filling. Keep in mind to leave at least a 2.5cm border around the edges.

Brush the borders with the egg wash, and pull the dough up, folding to partially cover the filling.

Pleat the edge and press down firmly.

Brush the dough surface with egg wash then transfer to trays.

Bake each tray for 8-10 minutes or until golden.

Serve immediately, sliced or whole.