Kiymali Pide

Ingredients for 2 servings:

• 250 g flour
• ½ pack of dry yeast
• 100 ml milk, warm
• 2 sugar cubes
• 1 tsp salt
• 1 egg yolk
• 1 tomato(s), apple-sized
• 2 small onions, or one medium-sized one
• ¼ bell pepper(s)
• ½ bunch parsley
• 150 g minced beef
• 2 tbsp olive oil
• 1 tbsp, heaped tomato paste
• 2 tsp, leveled salt
• 1 tsp, heaped cumin
• 1 tsp, leveled pepper
• 1 tsp paprika powder, sweet or hot, according to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Pide with minced meat, 6 small or 3 large

The egg yolk is enough for a double batch; for even more, simply dilute the egg yolk with a little milk. Dissolve the yeast and sugar in the milk and let it stand for 10 minutes. Knead the flour and salt into the milk, yeast, and sugar mixture, adding a little more water if necessary, until you have a nice lump of dough that isn’t too soft. Roll the dough into 6 equal-sized balls. It’s best to weigh the amount using scales. Cover the dough and let it rest in a warm place for 30 minutes. Meanwhile, dice or chop the tomatoes, onions, parsley, and bell peppers into small pieces, about 5 mm in size. This can also be done with a vegetable chopper. In a bowl, mix the vegetables and parsley with the minced meat, oil, tomato paste, salt, and spices. This works best with a fork. By now, the dough balls should have gotten bigger. Roll the balls into ellipses, approximately 20 x 12 cm in size, and place them on a cold, parchment-lined baking sheet. Spread 1/6 of the topping evenly over the dough with a fork, leaving a finger-width edge on the outside. I always use a scale here, too, so there’s not too much or too little topping left for the last few balls. Fold the free edge inward and press down lightly, pressing the “tips” more firmly so that nothing can leak out during baking. Brush the edges with the beaten egg yolk. If desired, you can sprinkle the edges with sesame or black cumin seeds. Bake the pide in a preheated oven at approximately 200°C for 13-14 minutes, until the edges are golden brown. The pide tastes best warm from the oven.