How To Make Turkish Pizza, Pide: A Cookery Class At Saray Cardiff

If you thought Turkish food was all about greasy, reformed kebabs, think again. I have to admit, up until recently, I probably would’ve agreed with you. Having never been to Turkey myself, my only experience of the cuisine up until now has come from very occasional early morning visits to the dodgy kebab shops that line Cardiff’s Caroline Street. Recently, however, I attended a Turkish cookery class at Saray Restaurant that completely changed my perspective on Turkish food. During the class, we made Turkish pizza, ‘pide’ and Adana kebabs and I had such a good time, I’ve already had a go at making my own pide at home since (scroll to the bottom of this post for the recipe!)

A recipe for Turkish pizza (pide) - a flat bread filled with ground beef, lamb, chicken or turkey, as well as vegetarian options. Includes advice on making the dough. #Turkishpizza #turkishpide #pide #kymanipide #turkishfood #turkishcuisine #turkey #istanbul

Despite being based on City Road, there’s something about Saray that sets it apart from the other Turkish food outlets on the street (Troy aside, which is apparently also fantastic). It’s not just a fast food outlet that you’d pop into for a quick bite to eat when you’re in a rush or after a heavy night out; Saray has a touch of class about it and would be the ideal setting for a meal with family or friends.

Arriving at Saray Restaurant, I was met by co-owner, Selma Oran; fellow blogger and friend, Mellissa of The Diary of a Jewellery Lover; Kelly Eroglu from Reduced Grub and Charli from High Street Beauty Junkie. We sipped on cups of hot Turkish black tea as Selma explained how the cookery class would work, and introduced us to the two dishes we would be making: Adana kebabs and Turkish pide (filled Turkish pizza). I’ve tried Turkish coffee before, but Turkish tea was new to me. I loved the aromatic flavour and the tea cups were so intricately decorated.

Adana kebabs

After washing our hands and donning aprons and hairnets, we were led into the kitchen where we met one of the chefs, Jihat, who would be showing us how to make Adana kebabs. Originating from the south of Turkey, Adana is a spicy minced meat kebab that is traditionally made from the hand-chopped meat and tail fat of a male lamb. At Saray, the meat is passed through a mincer immediately before cooking. Jihat had kindly prepared a mixture of minced lamb, onion, red pepper, salt, chilli and parsley for us beforehand.

Jihat showing us how to form the mincemeat onto the skewers in making Adana kebabs

We each had a go at shaping the mincemeat mixture onto flat metal skewers. It was a lot harder than Jihat made it look!

Making Adana kebabs at Saray Cardiff's cookery class

You have to use your hands to gently squeeze the mixture along the length of the skewer until it is evenly spread out – a technique that provoked a few risqué innunendos and lots of giggles! 😉

Making Adana kebabs
With a little help from Jihat, we managed to transform our balls of mincemeat mixture into perfectly formed Adana kebabs and they were whisked off into the kitchen, ready to be cooked on the charcoal grill for lunch after the class.

Adana kebabs cooking on skewers on a hot charcoal grill

Pide – Turkish pizza

Pide (pronounced ‘pee-day’) is a traditional Turkish pizza filled with a range of toppings, from cheese and egg, to mincemeat and pastrami, and baked in a clay or stone oven. If you have two or more Pide, they are referred to as pideler (‘pee-day lair’).

We made kymali (mincemeat) pide, chicken pide and Ispanakli pide (feta cheese, spinach, red peppers, onion and mushrooms). First, we were shown how to roll out the dough into a flat oval shape, before filling it with ingredients and brushing it with egg yolk. Pide is baked in a hot clay oven for around ten minutes and served while still hot, sliced diagonally and paired with fresh lemon and parsley.

Learning how to make Turkish pizza, pide at Saray Cardiff

Pide is so easy to make, and it’s an incredibly impressive dish, I am looking forward to experimenting with other toppings; I can’t wait to try stuffing some Turkish kasar (cheese) into the crust!

Spinach and cheese pide
I enjoyed making Turkish pizza at Saray so much, I’ve already had a go at recreating the recipe at home – scroll to the end of this blog post for Saray’s recipe for Kymali pide. Saray don’t use yeast to make pide because their ovens are so hot that it isn’t necessary, but if you’re making pide yourself at home in a traditional oven, I recommend adding some yeast. I used dry instant yeast, but fresh yeast is ideal if you can get hold of some from your local baker.

Once we had finished making our pide, they were placed into the oven to bake as we got settled at our table for lunch.

Adana lamb kebabs at Saray Cardiff Turkish restaurant

Besides our Adana kebabs and freshly baked pide, we also feasted on fluffy boiled rice, side salad and a mixed mezze of dips and sides including fresh hummus, tabule (fresh parsley with mint, bulgar, olive oil, tomatoes and lemon juice), tzatziki (yoghurt, cucumber and garlic dip), baba ganoush (smoky aubergine dip), Ramadan pide (a flatbread covered in sesame seeds, traditionally eaten during Ramadan), peynirli muska boregi (deep-fried triangles of filo pastry stuffed with feta cheese and parlsey) and sujuk (spicy sausage).

A flatlay of Turkish food including Adana kebabs, Turkish Pide (Turkish pizza), filo pastry triangles stuffed with feta cheese, sujuk, and more.
Mixed meze at Saray Cardiff

We rounded off our meal (or banquet, should I say!) with another cup of Turkish tea and a sweet treat in the form of kadayif; a form of baklava consisting of layers of filo pastry soaked in honey syrup and topped with crumbled pistachios.

A saucer holding five kadayfi baklava sweets
I had such a great time at Saray Restaurant and after seeing how all of the food is prepared fresh to order and noticing how reasonably priced the menu is, I just know I’ll be in here all the time from now on – it’s dangerously close to my house!

Fancy having a go at making your own Turkish food? Read on for Saray’s recipe for kymali pide. You’d be really surprised at how quick and easy it is to make pide, and you’ll never tire of experimenting with fillings! If you try out the recipe, leave me a comment to let me know how it went.

Making Turkish pizza, pide

Turkish pizza, Kymani Pide

Pide is the ultimate Turkish comfort food, consisting of a boat-shaped flatbread topped with all kinds of fillings. This recipe is for Kymani (mincemeat) pide, 

Course Main Course, Side Dish, Snack
Cuisine Turkish
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 35 minutes
Servings 5 pideler
Author Saray Restaurant, Cardiff


For the dough

  • ½ cup lukewarm water add extra if needed
  • ½ 7g sachet instant yeast
  • 1 dessert spoon sugar
  • 3 tbsp olive oil
  • 2.5 cups bread flour
  • ½ dessert spoon salt

For the filling

  • 400 g minced meat I used lamb but beef would work just as well
  • 1 medium onion
  • 1 tomato
  • 1 red pepper
  • 1 green pepper
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp paprika
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • ¼ bunch fresh parsley


  1. Preheat the oven to 300 °C, or as high as your oven will go. Mix the flour, salt, water, sugar and oil and knead them until well-mixed. You can use a dough machine if you like, although it’s not necessary. Once the dough is formed, wrap it in cling film and leave it to rest for an hour or so.

  2. Finely chop the onion, red pepper, green pepper and parsley and mix together.

  3. Add the salt, black pepper, cumin, oregano and paprika and stir to combine. 

  4. Fry the mixture in vegetable oil over a medium heat for 5-10 minutes, until cooked through. Remove from the heat and keep warm. 

  5. Unwrap the dough from the cling film and form into palm-sized dough balls. Use a rolling pin to open them up and roll them out into flat, circular pieces. Then, use your hand to carefully stretch the dough on each side in order to form an oval shape. 

  6. Scoop the mincemeat filling onto the flat dough and then fold the outer edges in all around the sides, using beaten egg to seal together. When you have finished folding over the edges, brush the egg over the top of the exposed dough.

  7. Place the pideler onto a large oven tray lined with parchment paper, transfer them to the oven and bake for 10 minutes.

  8. Remove from the oven, slice diagonally and serve hot with fresh lemon wedges and a sprinkle of parsley. 

Recipe Notes


  • Saray’s recipe recommends the use of a food processor to blend the onion, peppers and parsley together, but I didn’t use one and it turned out fine - just chop the veggies finely!

  • Once you’ve rolled out your dough and it’s in the flat, oval-shaped stage, transfer it onto the baking parchment before you add the filling. That way, you can avoid the risk of your pide falling apart when you lift it onto the baking tray (yes, this happened to me!)



Turkish Kymani (mincemeat) pide served with fresh slices of lemon

Have you ever tried any Turkish foods such as pide? Would you try out this Turkish pizza recipe yourself at home?

A Turkish food cookery class at Saray Restaurant in Cardiff, including traditional and easy dishes like Adana lamb kebabs, vegetarian dishes, Turkish pizza (pide), mixed meze, bread and dessert #turkishfood #turkishcuisine #turkishpizza #pide #kebab #cardiff #cookeryclass

A recipe for Turkish pizza (pide) - a flat bread filled with ground beef, lamb, chicken or turkey, as well as vegetarian options. Includes advice on making the dough. #Turkishpizza #turkishpide #pide #kymanipide #turkishfood #turkishcuisine #turkey #istanbul
I was invited to Saray Restaurant as a guest at the cookery class and my food and drink was provided complimentary, but I was not obliged to write about my experience.


  1. April 17, 2018 / 5:04 pm

    I absolutely love the look of that pizza, particularly the shape! Replace the meat with with some vegetarian mince, and I’d be happy to gobble it up in one setting! Also, to see the sweet syrup oozing out of those baklavas.. this is too much, too tempting!

    • April 18, 2018 / 12:29 pm

      I adore baklava and these kadayfi were amazing!

  2. April 17, 2018 / 9:39 pm

    Oh wow now this sounds like an amazing cookery class! I love the idea of getting to make something really different (as this sounds like it is). I could definitely give it a try!

    • April 18, 2018 / 12:22 pm

      It was the best cookery class I’ve ever been to and I loved making my own pide.

  3. April 17, 2018 / 10:32 pm

    The food looks awesome and I would definitely love to try it. I have eaten something similar but would love a homemade one.

    • April 18, 2018 / 12:23 pm

      It was so fun to make my own pide. Hopefully my next attempt will be even better!

  4. April 18, 2018 / 12:41 pm

    I love Turkish food so the idea of a Turkish pizza sounds so tasty x

    • April 19, 2018 / 3:13 pm

      It really is worth tasting! You will love it, I bet 🙂

  5. April 18, 2018 / 7:59 pm

    Oh my this Turkish food looks really tasty and looks like such a fab cooking experience x

    • April 19, 2018 / 3:04 pm

      It was fantastic – I thoroughly enjoyed myself and the food was delicious too.

  6. Jenni
    April 20, 2018 / 8:06 am

    That pizza looks amazing. What a fab experience

    • April 20, 2018 / 11:56 am

      It was so good! And the cookery class was so fun and informative.

    • April 20, 2018 / 5:01 pm

      I really enjoyed the class and the food was amazing! Can’t wait to go back for more 🙂

  7. April 21, 2018 / 6:02 pm

    Sounds like a really interesting and fun class to take part in. I really like Turkish food and we have a lovely restaurant nearby that do gorgeous food, I’ll have to see if they do the pizza

    • April 23, 2018 / 9:05 am

      Sounds like my kinda restaurant Tanya!

  8. Dannii
    April 23, 2018 / 8:25 pm

    I love this and always order it from our local Turkish place. I am going to have to try to make it myself.

    • April 30, 2018 / 11:46 am

      I bet you’ll love it. It’s so fun to make and you can experiment with different toppings

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