Bursa-Style Pide Kofte (Pideli Kofte)
Pideli kofte is Bursa's answer to Iskender: crisp toasted pide cubes piled with pan-seared spiced beef meatballs, tomato sauce, and a drizzle of browned butter. Charred peppers and cool yogurt on the side balance the richness. Hearty comfort food, perfect for a weekend family dinner.
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
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For the meatballs
For the tomato sauce
For serving
Instructions
-
1
For the meatballs, knead all ingredients except the water in a bowl, then add the cold water and keep kneading until smooth.
-
2
Rest the meat mixture in the refrigerator for 1 hour.
-
3
Pinch off walnut-sized pieces and shape into meatballs by hand.
-
4
Heat the vegetable oil in a skillet and fry the meatballs, turning, until browned on all sides.
-
5
Cut the pide into cubes and toast in a pan, tossing, until crisp.
-
6
For the sauce, heat the oil and tomato paste in a pan, stirring until fragrant, then add the grated tomato.
-
7
Add the hot water and salt and simmer over low heat for 5 minutes.
-
8
Meanwhile, roast or pan-fry the tomatoes and green peppers until blistered.
-
9
Spread the pide cubes on a serving platter and pour the tomato sauce over them.
-
10
Arrange the meatballs on top, melt the butter in the sauce pan and drizzle it over the meatballs.
-
11
Serve with the charred peppers, roasted tomatoes, and a spoonful of yogurt.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Knead the meat mixture a full 5 minutes; it makes the meatballs springy instead of crumbly.
- The baking soda is the tenderizer trick — don't skip it.
- Chilling the mix for the full hour keeps the meatballs from falling apart in the pan.
- Toast the pide hard; soggy bread ruins the whole dish.
- Brown the butter until it foams and smells nutty before drizzling.
- Fry in batches so the pan stays hot and the meatballs sear rather than steam.
Serving suggestions
- With charred green peppers and blistered tomatoes on the side
- A dollop of plain yogurt on top or alongside
- A crisp shepherd's salad with lemon to cut the richness
- Ayran to drink, Turkish style
Substitutions
- Instead of pide: naan, lavash, or thick day-old flatbread.
- Instead of tomato paste plus fresh tomato: 1 cup good crushed tomatoes, simmered to thicken.
- Instead of breadcrumbs: fine crushed crackers or panko pulsed fine.
- Instead of ground beef: half beef, half lamb for a richer flavor.
Frequently asked questions
Can I bake the meatballs instead of frying?
Yes. Roast at 425°F (220°C) for about 15 minutes, turning once, until browned.
What is pide and where do I find it?
Pide is a Turkish flatbread. Middle Eastern bakeries sell it; naan or thick flatbread works fine too.
Can I make the meat mixture ahead?
Yes, keep it covered in the fridge up to 24 hours; shape and fry just before serving.
How is this different from Iskender kebab?
Same presentation idea, but it uses hand-shaped spiced meatballs instead of sliced döner.
Reviews and questions
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