Bafra Pidesi Recipe
The pride of the Black Sea cuisine and the signature delicacy of Samsun, Bafra Pide has in recent years begun to receive the recognition it truly deserves—not only in Türkiye but around the world. With its delicious minced meat filling and crispy crust, this unique pide carries a much deeper cultural heritage than it may seem at first glance.
Bafra Pide is a product officially registered with a geographical indication by the Turkish Patent and Trademark Office. This registration means that only the pide prepared in the Bafra district of Samsun, following the authentic recipe, can be called “Bafra Pide.” According to the registration document, the defining characteristics of Bafra Pide are that the filling is precooked, the dough is sealed before baking, and then slightly stretched from both ends to achieve its thin, elongated shape. After baking, a final touch of butter is brushed over the top.
Another reason for Bafra Pide’s special reputation is the texture it gains from being baked in a stone oven—a golden, crispy crust surrounding a tender, soft interior. Unlike many other types of pide such as the classic minced meat pide or the rural-style pide, Bafra Pide’s filling is made with sautéed minced meat. This prevents the dough from becoming soggy during baking and helps preserve its crispness.
With all these distinctive features, Bafra Pide was ranked first on TasteAtlas’s 2023 list of The World’s Best Breads, becoming a source of national pride for Türkiye.
Although homemade Bafra Pide cannot perfectly replicate the texture of one baked in a traditional stone oven, you can still achieve a very similar flavor by following the right recipe and a few key tips. The secret lies in kneading the dough to the correct consistency without overproofing, precooking and cooling the filling just right, and ensuring your oven is preheated to a high temperature. When done properly, your kitchen will be filled with the irresistible aroma of freshly baked Bafra Pide.
Bafra Pide is more than just a dish—it’s a cultural emblem that connects us with the past while allowing us to carry these culinary traditions into the future. If you try making this recipe at home, don’t forget to share your experience in the comments section.
Enjoy the recipe!
Ingredients
- 2 ½ cups flour,
- 1 cup warm water,
- 1 teaspoon instant yeast,
- 1 teaspoon salt,
- Butter, for brushing.
For the filling:
- 300 g ground beef,
- 1 onion,
- 4 tablespoons olive oil,
- Salt,
- Black pepper.
Preparation
- Heat the olive oil in a pan, add the ground beef, and sauté until browned,
- Remove from heat, stir in the finely chopped onion, salt, and black pepper, then let it cool,
- For the dough, mix the water and yeast in a bowl,
- Gradually add the flour while mixing,
- When halfway through, add the salt and continue mixing,
- Add the remaining flour gradually and knead until smooth,
- Cover and let rest for about 20 minutes,
- Knead again and divide into six equal balls,
- On a floured surface, roll one ball into an oval shape,
- Spread one-sixth of the meat mixture lengthwise over the dough,
- Fold the sides toward the center and pinch to seal,
- Gently stretch the ends to elongate the pide and transfer it to a baking tray,
- Prepare two more in the same way and place them on the tray,
- Bake in a preheated 240°C (465°F) oven until lightly golden on top,
- Remove from the oven and brush generously with butter,
- Repeat the process with the remaining dough and filling.
Enjoy!