In a large bowl, combine 4 water glasses of flour with 1/2 water glass of milk, 1/2 water glass of water, 2 eggs, 1 teaspoon of granulated sugar, 2 tablespoons of butter, and 1 dessert spoon of salt, then knead everything together. Shape the kneaded dough into a log. Cut the prepared dough into four-finger-thick slices. Roll each piece into a ball by hand, then use a rolling pin to flatten them out to the size of a saucer. Place finely chopped pastırma on the flattened dough pieces (1 slice of pastırma per mini pide) and fold the sides over to partially enclose the filling. Fill the open areas with grated kaşar cheese (100 g total for all the pides). Arrange them on a parchment-lined baking tray. In a small bowl, whisk together 1 egg yolk, 1/2 tea glass of milk, and 1 tablespoon of vegetable oil, then brush the mixture over the mini pides. Bake in a preheated oven at 190°C (375°F) until the tops are golden brown. Enjoy!

Pro Tip

If you take them out of the oven immediately after baking, they will stay crispy.

About This Recipe

Pastırma (Turkish air-dried cured beef) has a rich history tracing back to the Hun and Oghuz Turks who lived in Central Asia. The Central Asian Turks, who led both a warrior and nomadic lifestyle, would always carry salted pieces of beef and other meats with them so they could travel on horseback without delay and never go without food. They transported this meat either pressed inside leather pouches or tied to the saddle and pressed between their legs. During these very long journeys, the salted meat that was compressed and crushed gradually transformed into what we now know as pastırma. The name "pastırma" comes from the pressing (bastırma) process involved in its making. The word "bastırma" evolved into "pastırma" over time among the people. Simply put, pastırma can be described as a type of food prepared by rubbing a mixture of salt, fenugreek, and black pepper onto meat, which is then dried in the sun or by smoke — or more broadly, a type of meat dish prepared with various spices and garlic, dried, and then served.

In our country, pastırma has become synonymous with the city of Kayseri, which is also where the highest production volumes are found nationwide. It is also produced and consumed in our eastern provinces. A good-quality pastırma has a deep red color, delivers a rich meaty flavor on the palate, and is a pleasure to eat.

Today we have prepared a flavor that rivals Pide with Pastırma — but in adorable little sizes :) Our Mini Pide with Pastırma and Kaşar Cheese recipe bursts with flavor in every bite. Enjoy!