Beef And Kashkaval Pide Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef and kashkaval pide Recipe. Enjoy tasty & delicious  Middle Eastern food recipes and learn how to make Beef and kashkaval pide.

Whet your appetite with this beautiful Turkish-inspired recipe.

Preparation Time 40 minutes
Cooking Time 90 minutes
Makes 8


250ml (1 cup) milk
60g butter, chopped
1 1/2 tbs caster sugar
7g sachet dried yeast
675g (4 1/2 cups) plain flour
1 egg yolk
Beef & kashkaval filling
80ml (1/3 cup) olive oil
1kg beef oyster blade or chuck steak, cut into 1cm pieces
1 large onion, roughly chopped
2 cloves garlic, finely chopped
1 1/2 tbs Turkish pepper paste
1 tbs tomato paste
2 tsp paprika
2 1/2 tbs oregano leaves
1 tsp dried chilli flakes (optional)
400g can chopped tomatoes
300g (2 cups) kashkaval cheese, grated (see note)


To make filling, heat 2 tbs oil in a large frying pan over medium–high heat. Add beef and cook, stirring, for 5 minutes or until browned. Remove from heat and set aside.

Heat remaining 2 tbs oil in a saucepan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until softened. Add pepper paste, tomato paste, paprika, oregano and chilli (if using), and cook, stirring, for 2 minutes or until fragrant. Add beef, tomatoes and 60ml (1/4 cup) water. Bring to a simmer and cook over low heat for 50 minutes or until meat is tender and liquid is reduced. Season with salt and pepper, then transfer to a bowl. Cool.

Meanwhile, to make pide dough, warm milk and butter in a small saucepan over low heat for 3 minutes or until butter melts and mixture is lukewarm. Set aside.

Combine sugar and 125ml (1/2 cup) lukewarm water in a small bowl, then scatter over yeast. Set aside for 8 minutes or until foamy.

Combine milk and yeast mixtures in a large bowl, add flour and 2 tsp salt, then stir to form a dough. Turn out onto a lightly floured work surface and knead for 6 minutes or until smooth and elastic. Roll into a ball, place in an oiled bowl and turn to coat. Cover with plastic wrap and set aside in a warm place to prove for 1 hour or until doubled in size.

To make an egg wash for pide, whisk egg yolk with 1 1/2 tbs water. Set aside.

Preheat panggangan to 200C. Lightly grease 2 large panggangan trays. On a lightly floured work surface, knock down dough and divide into 8. Working with one portion at a time, roll into a 16cm x 25cm oval. Place 1/4 cup cheese in the centre, then top with one-eighth of the filling, leaving a 2.5cm border around the edge. Brush border with egg wash, then pull dough up and fold over to partially cover the filling. Pleat edge, then press down firmly. Brush dough with egg wash and transfer to trays. Bake, swapping trays halfway, for 20 minutes or until golden.

Slice or serve whole immediately.


Allow an extra hour to prove the dough.

Turkish pepper paste (biber salcasi), from selected delis, is a thick, deep-red paste made from red peppers and salt. Substitute tomato paste.

Kashkaval, available from selected delis, is a firm, yellow sheep’s-milk cheese. Substitute other firm sheep’s-milk cheese, such as kefalograviera or kefalotiri, from selected supermarkets. Or, use cheddar or processed mozzarella.

Extract from Turkey: Recipes and tales from the road by Leanne Kitchen (Murdoch Books, $70).

MasterChef – March 2011, Page 118
Recipe by Leanne Kitchen

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