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Turkish Pide with Braised Short Ribs on a baking tray with Mediterranean garnishes.

Turkish Pide with Braised Short Ribs

Experience a gourmet twist on "Turkish Pizza" with this Turkish Pide with Braised Short Ribs Recipe. Featuring melt-in-your-mouth slow-cooked beef, a smoky Ajvar sauce base, and tangy feta, this boat-shaped flatbread is the ultimate Mediterranean comfort food. Perfect for weekend cooking or a sophisticated dinner party.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Servings: 4
Course: bread, Main Course
Cuisine: Middle Eastern, Turkish
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb Beef Short Ribs bone-in
  • 1 cup Beef Stock
  • 1 tbsp Harissa paste
  • 1 lb Pizza dough or homemade yeast dough
  • 1/2 cup Ajvar sauce roasted pepper and eggplant spread
  • 1/2 cup Feta cheese crumbled
  • 1/2 Red onion sliced
  • 1 cup Cherry tomatoes halved
  • 1/4 cup Fresh parsley chopped
  • 1/2 cup Tzatziki or Greek yogurt
  • Salt and pepper to taste

Method
 

  1. Season short ribs with salt, pepper, and harissa. Sear in a pot until browned.
  2. Add beef stock, cover, and braise at 325°F for 2.5 hours. Shred the meat once cool.
  3. Preheat oven to 425°F (220°C).
  4. Roll dough into long ovals. Spread Ajvar in the center.
  5. Top with shredded beef, onions, and tomatoes.
  6. Fold edges to create a boat shape and pinch ends.
  7. Bake for 12-15 minutes until golden.
  8. Garnish with feta, parsley, and dollops of tzatziki.

Notes

  • Make-Ahead Tip: You can braise the short ribs up to two days in advance. Store them in their liquid in the fridge to keep them moist, then shred just before assembling the pide.
  • Dough Hack: If you aren't making dough from scratch, look for "00" flour pizza dough at your local deli for the most authentic texture.
  • Serving: Always serve with fresh lemon wedges on the side; the acidity cuts through the richness of the short ribs perfectly.