Turkish Minced Beef Pide
For the dough:
7gr of active Dry Yeast
1 teaspoon of Sugar
337.5gr plain Flour
2 tablespoons of Olive Oil plus one teaspoon
60ml and 180ml of Warm Water
1 teaspoon of Salt
For the filling:
250gr lean Minced Beef
1 peeled and diced Tomato
1 tablespoon of hot Chilli Pepper Paste
3-4 tablespoons of chopped Parsley
Pinch of Pepper
1 deseeded Cubanelle Pepper cut into 8 slices
To glaze: 1 tablespoon of Yogurt mixed in 2 tablespoons of Water
How to prepare
This recipe makes 4 pide.
Preheat the oven to 250ËšC.
Mix the yeast and sugar in 60ml of warm water, stir till the yeast dissolves and set aside for 15 minutes.
Sift the flour and salt into a large bowl, add the bubbling yeast mixture, 180ml of warm water, the oil and mix.
Lightly flour the counter, place the dough and knead well for 10 minutes until smooth and not crumbling.
Grease a clean bowl with 1 teaspoon of olive oil and place the dough inside turning it over oiling the whole surface.
Cover the bowl with damp towel set aside for one hour at room temperature until the dough rises and doubles in size.
Lightly flour the counter again, place the dough and knead all over to expel any air bubbles.
Use a knife to cut the dough in 4 pieces, knead each one and form into a ball shape.
Cover with a damp towel and set aside for 15 minutes.
Flatten the dough ball using your hand and then use a roller to create a long oval shape.
Place the filling mix all over and add 2 slices of pepper on top.
Fold the long edges towards the inside then twist the ends to form the shape of a boat.
Line an oven tray with parchment paper, place the dough on top and brush the yogurt mixture along the edges.
Place the tray on the middle shelf and bake for 15 minutes.
Remove from the oven and Immediately brush the edges with butter or olive oil.
The Turkish name for this dish is Kiymali Karadeniz Pidesi