Turkish spiced-beef pide from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 241) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of sweet paprika and ground cayenne pepper for Aleppo pepper and ground lamb for ground beef.

  • Emblyadell on April 23, 2026

    The suggested substitution for the Aleppo paper is a bit too spicy.

  • Leslieri on November 17, 2025

    I really liked the meat filling and topping but the pizza dough took me way too long to prepare. After setting it out to come to room temperature, I had to let it rest 3 times to get it to stretch out. I think I will make flatbreads next time.

  • Zosia on April 12, 2023

    The meat filling was delicious. I replaced the raw onion with cucumber and green onions for the salad topping which was a great accompaniment. I used King Arthur flour's pide dough recipe (x 1.5) and baked according to their directions as it wasn't a standard pizza dough.

  • Apepin on January 05, 2022

    Used the dough from Boven's Home Baked to make four pides, used this meat recipe for two of them and made a kale and cheese mixture for the others. Meat was terrific, moist and flavorful.

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