Meat pide (kıymalı)

Ingredients

• 500 g T55 all-purpose flour
• 7 g active dry yeast
• 300 ml warm water
• 1 tsp granulated sugar
• 1 1/2 tsp fine salt
• 3 tbsp olive oil
• 350 g ground beef
• 1 piece yellow onion
• 1 piece ripe tomato
• 1 piece long green pepper
• 1 tbsp tomato paste
• 0.5 bunches flat-leaf parsley
• 1 tsp mild chili powder
• 1/2 tsp ground cumin
• to taste ground black pepper
• to taste mild chili flakes or pul biber
• 1 piece egg yolk
• 1 tbsp plain yogurt
• 20 g unsalted butter
• 1 piece lemon

Method

1. Prepare the homemade pide dough: mix the dry ingredients with the warm liquid and oil, knead until the dough becomes smooth, soft, and barely sticky, then cover and let rise until well aerated.
2. During the rise, very finely chop the onion, tomato, green pepper, and parsley; the mixture must be fine enough to melt into the meat without making the dough soggy.
3. Mix the ground beef with the chopped vegetables, tomato paste, spices, salt, pepper, and a drizzle of olive oil; work briefly by hand until you get a soft, moist, and fragrant filling.
4. Heat the oven very hot with a baking sheet inside; the pide needs high heat to brown quickly while keeping the filling juicy.
5. Divide the dough into equal portions, roll each piece into a long, thin oval on a lightly floured surface, with a fairly thin center and edges that are still soft.
6. Spread the filling in a thin layer over each oval leaving a free border, then fold the sides inward and pinch the ends to form an elongated boat.
7. Mix the egg yolk with the yogurt, brush the edges, then bake on the scorching baking sheet until the dough is well browned, crispy underneath, and the meat is cooked through but still moist.
8. Out of the oven, brush the edges with butter, let rest briefly so the juices stabilize, then serve hot with lemon wedges.

Nutrition

Per serving

Energy

817.4 kcal

Protein

33.69 g

Carbohydrate

99.49 g

Fat

30.86 g

Fibre

6.27 g

Calcium

47.54 mg

Iron

1.9 mg

Magnesium

42.3 mg