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Photo: Sarp Kizir/Apt613

Summer Recipes: 3 types of Turkish Pide

By Sarp Kizir on June 1, 2018

Sarp Kizir, host of the Roughchop Ottawa Podcast, is Ottawa’s riotous merry-making everywhere culture man. He is a relevant voice of discovery and reclamation.

Have you ever wondered if you’ve experienced everything the pizza world has to offer? And wished there was something else out there for you to discover? Well, look no further! Roughchop Ottawa is here to show you what exists on the outer rim of your cheese- and sauce-covered consciousness.

Turkish Pide (pideh) is more similar to Middle Eastern lahmajun than Italian pizza though, which adds a whole new dimension to the landscape. I’m here to tell you all about it. But, before we dive into the recipe and winning wine pairing, I have another area of wonderment that I want to tell you about: My neighbourhood of Overbrook—which is a place I’ve called home for over 25 years.

Apt613 Chef-in-Residence Sarp Kizir.

We’ve been sitting over here on this side of the Rideau River while Ottawa’s gaze became fixated in the other direction, towards Hintonburg and Westboro, over the past few years. One major reason was Overbrook’s ill-gotten reputation of being affected by violent crime and gang activity throughout the 90s and 2000s. As we survived through the turmoil, we have still made the most of our neighbourhood and stand proudly by our streets.

Not a summer has gone by when I haven’t ended up with too many tomatoes, or the sweetest green beans, and there were even a few years when my mother managed to grow cantaloupes in our backyard. There is a reason we live here and still live here. I hope through me you discover our spirit for life and passion for good things like the food we eat and the community we want to build.

Included in our community is a little place called The Market Mobile, a trailer full of fresh produce and friendly people on the corner of Presland and Lola every Wednesday from 4–5pm. The story of The Market Mobile is a special one.

Helpful hands at The Market Mobile. Photo: Sarp Kizir/Apt613.

Three years ago, Ottawa’s Poverty and Hunger Working Group had a dream of creating a mobile market that would bring healthy, affordable and culturally appropriate foods to Ottawa neighbourhoods. The dream turned into reality last year, and by sheer coincidence I was on my way to grab a coffee, in between work emails, when I stumbled on this magical food paradise parked a few blocks down the street from me.

Photo: Sarp Kizir/Apt613

Today’s Foodie Friday article is a short story about my identity, my community and the ingredients found here. Asparagus, which is very much in season right now, and which actually grows very abundantly around these parts, made it on to one of my Turkish pides. I say one of, because there are three pides for you to try to make. Once you figure out how easy they are to make, this may very well end up being a staple in your culinary arsenal.

The wine pairing I’ve chosen is a $13.25 bottle of Boutari Moschofilero White. An extra dry, pale light, crisp, citrusy Greek wine that fantastically compliments the ingredients found in each pide.

Dough Recipe

1⅓ cups of flour x 3
1 good pinch of kosher salt
1 package active dry yeast
¼ cup Extra Virgin Olive Oil

  1. Each pide will require about 1⅓ cups of all-purpose white flour. Make one batch then cut and separate later.
  2. I use a food processor to make the dough. It’s extremely convenient.
  3. Pour flour into the food processor and add a good pinch of salt. Then blend the dry mixture for about a minute.
  4. Fill up a coffee cup with hot water from your tap (around 50°C). Add one whole package of active dry yeast and stir the liquid until properly combined. Wait about 10 minutes or until the top of the liquid foams.
  5. Once the yeast is ready, stir in Extra Virgin Olive Oil.
  6. Slowly pour the liquids into the flour and salt mixture and turn on your food processor to begin combining all the ingredients.  You want to pour the liquid slowly to make sure you don’t add too much. Using a food processor means you need to keep a close eye on the process.  If you add too much liquid too fast, you risk having the dough become mushy and unusable.  If that happens, add flour to bring it back to a dough form.
  7. When you have the right amount of liquid in your flour mix, notice it will start to crumble up and then combine.  This is when you should stop adding any more liquid.
  8. Continue to run the processor until you see that the dough is beginning to ball up. This is the point where your mixture has actually turned into dough. Your dough is now ready to be kneaded.
  9. Place the dough in a greased or buttered bowl and press down on it over and over again for about 5 minutes.
  10. Once kneading is complete, cover top of bowl with a clean wet cloth or plastic cover. Allow the dough to proof up anywhere between 2 hours and a whole day. The more it proofs the better and crispier your dough will be.

Pide Toppings

1 lb medium ground beef
Half a red pepper, finely diced
Half a tomato, finely diced
Whole medium onion, finely diced
< Half a bunch of curly or flat leaf parsley
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
Half a lemon
Kashkaval cheese
Turkish Sujuk from your favourite middle eastern grocery store
Smoked Salmon

  1. Combine ground beef, red pepper, tomato, onion, curly or flat leaf parsley, cumin, paprika, garlic powder, lemon.  Cover and place in refrigerator for 2 hours or overnight while your dough is proofing.
  2. Grate kashkaval cheese and slice sujuk sausage thinly.
  3. Using a mandolin, thinly slice asparagus.

Photo: Sarp Kizir/Apt613


  1. Preheat your oven to 450°F while you prepare the dough and assemble your pides for baking.
  2. Cut and portion ready dough into 3 evenly sized balls.  If dough is too sticky to handle, rub some olive oil into your hands or add a dusting of flour.
  3. Dust a clean surface or counter top with more flour and begin rolling out dough.
  4. You need to use a rolling pin, rolling out the dough to elongate in one direction. Use your hands to stretch the dough from both ends and keep using the rolling pin to flatten it out and stretch it until you have a flat canoe shaped dough that is about 17 inches long.
  5. Once you’ve rolled and stretched out one pide, place the dough in a pan that has been dusted with flour. Grab a handful of the ground beef mixture and pat it into the dough starting at the top and working your way down until the pide is covered from end to end. Tuck up the sides and pinch ends, then continue on to the next pide.
  6. Sprinkle a healthy amount of kashkaval onto the next pide and top with sliced sujuk sausage. Tuck the sides up and pinch the ends.
  7. Third pide, take a spoonful of labneh and spread it on until the whole pide is covered. Tuck up the sides and pinch the ends like in the picture.
  8. Although not necessary, you can brush the edges of each pide with an egg wash for colour before you place it in the oven.
  9. Once all 3 pides are assembled, place the pan in the oven until the pides are cooked crispy on the bottom and golden brown. Should be about 20 minutes, at which point you can open the oven door to check the bottom of the pides to see if the bottom has colour and is crispy.
  10. Once the pides are cooked, finish the one with labneh by topping with asparagus and smoked salmon to serve!

For more information about this recipe feel free to email me <> or find me on social media @roughchopottawa and send me a dm! Would love to hear from you!

Looking for more recipe ideas? “Hello My Name Is…” was a weekly summer column by Apt613 contributor She Who Must Be Obeyed. Every week stars one key seasonal ingredient in a new and original recipe. For your bookmarks, 15 of those recipes are found here. Happy cooking and bon appetit!