Turkish Ground Meat Pide
Ingredients
Dough
- 1 packet instant yeast
- 2 cups warm water
- 1/2 cup milk
- 5 cups flour
- 2 teaspoons salt
Filling
- 800 grams ground meat
- 2 large red bell peppers
- 2 large onions
- 1 clove garlic
- 2 tablespoons tomato paste
- 3 medium tomatoes pureed
- 1/3 cup hot water
- Salt to taste
- Black pepper to taste
- Red pepper flakes to taste
Preparation
Knead the dough ingredients gradually to form a soft, non-sticky dough, then cover with plastic wrap and let it rise.
For the filling, sauté onions and bell peppers, add ground meat and cook partially, then mix in tomato paste, pureed tomatoes, hot water, and seasonings, and cook until slightly reduced.
After the dough has risen, knead it lightly and divide into 10 pieces.
Roll out each piece into a long shape, optionally add cheese to the edges and seal, add the filling, and brush the edges with egg yolk.
Bake in a preheated 170°C oven until golden brown.
Serve hot, or cool and store in the freezer in an airtight container.
Tips
If the filling is kept slightly watery, the pide will be more flavorful.
For a thicker base, divide the dough into fewer pieces, such as 10, instead of more.
