Turkish Turkey Pides
with Pomegranate Molasses, Crispy Onions & Chili Flakes
- Milk
- Wheat
- Sesame
Pides—traditional Turkish boat-shaped flatbreads—are filled here with a savory spiced beef mixture, enriched with cream cheese and tomato paste for a luscious, creamy texture. The dough edges are brushed with olive oil and dusted with za’atar before baking until golden. Finish with a drizzle of tangy pomegranate molasses for some sweetness, crispy fried onions for crunch, and a sprinkle of chili flakes for a bit of heat.
Ingredients
10 ounce
Ground Turkey
1 unit
Tomato Paste
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Chili Flakes
2 unit
Scallions
1 tablespoon
Turkish Spice Blend
1 teaspoon
Garlic Powder
1 tablespoon
Za'atar Spice
(Contains: Sesame)
2 ounce
Pomegranate Molasses
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
Pour a drizzle of olive oil on a clean work surface; remove dough from packaging and place on surface. Shape into two ovals (four ovals for 4 servings).
Pour a drizzle of olive oil over dough ovals; cover with a clean kitchen towel. Let rest at room temperature for 20 minutes.
Add tomato paste and cook until fragrant, about 30 seconds.
Stir in 1/2 cup water and 1/2 tsp sugar (3/4 cup water and 1 tsp sugar for 4); cook until mixture thickens, about 30-60 seconds. Remove from heat and stir in cream cheese.
While dough rests, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, scallion whites, Turkish Spice Blend, garlic powder, salt, and pepper.
Cook, breaking up meat into pieces, until beef is cooked through, 4-6 minutes.
Add tomato paste to pan with beef mixture. Cook, stirring constantly, until fragrant, 30-60 seconds.
Stir in ½ cup water and ½ tsp sugar (¾ cup water and 1 tsp sugar for 4 servings); cook, stirring occasionally, until thickened, 30-60 seconds.
Turn off heat; stir in cream cheese until melted.
Once dough has rested 20 minutes, stretch and roll dough ovals into flat oval-shaped boats, about 9-10 inches long, 4-5 inches wide, and 1 inch tall on the sides. Transfer to a lightly oiled baking sheet (for 4 servings, divide between two lightly oiled baking sheets).
Evenly spread beef mixture in center of dough, leaving a 1- to 1½-inch border. Roll edges of dough slightly up and over filling, twisting ends to hold boat shape.
Brush edges of pides with olive oil and sprinkle with half the Za’atar Spice (all for 4 servings). Bake on top rack until dough is golden brown and filling begins to set, 15-20 minutes. (For 4, bake on top and middle racks, swapping rack positions halfway through.)
Drizzle inside of pides with pomegranate molasses; garnish with crispy fried onions, scallion greens, and chili flakes to taste.
Slice into pieces, divide between plates, and serve.
