An Eskisehir specialty layering pide, yogurt, beef patties, tomato sauce, and hot butter into a hearty plate.
30 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Knead the ground meat with grated onion, salt, black pepper, and cumin.
Divide the kofta mixture into 12 flat pieces.
Cook the koftas in a pan until both sides brown.
Boil the tomato puree, tomato paste, and 1 tablespoon of butter for 8 minutes.
Cut the flatbreads into cubes and divide them among the plates, then spread yogurt over the top.
Place the koftas on the flatbread and drizzle with tomato sauce and sizzling butter.
💡 Tip: Warm the flatbread just before saucing; hot bread combines better with yogurt and butter.
🍽️ Serving suggestion: Serve pideli Balaban hot with roasted peppers, tomatoes, and finely chopped parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
34
g protein
38
g carbs
25
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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