Kiymali Pide

Ingredients for 8 servings:

• 600 g flour
• 1 egg(s)
• 1 tbsp salt
• 1 tsp sugar
• 1 cube of yeast
• 1 tbsp oil
• n. B. Water, lukewarm
• e.g. milk
• 600 g minced beef
• 1 large onion(s)
• 1 clove(s) garlic
• 1 can of tomatoes, peeled
• 2 tbsp tomato paste
• 1 ½ tbsp paprika paste, (Biber Salca)
• 1 bunch parsley, flat
• Black pepper (Kara Biber)
• Chili pepper(s), dried, (Pul Biber)
• Salt
• 1 jar vegetable oil, approx. 200 ml
• 400 g yogurt
• 1 egg yolk
• sesame
• Black cumin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Turkish “dough boats” with minced meat

For the dough, place the flour in a large bowl. Sprinkle the salt around the edge, add the sugar, and the egg. Make a well in the center of the flour and pour in some lukewarm water (in Turkish cuisine, cooking is generally done by eye, so it’s difficult for me to give an exact time. I set out a 1-liter measure so I can add water gradually). Crumble the yeast into the water and simply mix it with your hand until dissolved. Then add the oil and milk. The milk is like the water; I would call it “a splash” of milk. Now stir the flour into the yeast mixture. To do this, knead a little flour from the sides into the center until a firm dough forms. They say the dough should have the consistency of an earlobe. If it’s too dry, knead in a little more water. Once you’ve kneaded everything thoroughly (8-10 minutes is fine!), form the dough into a ball. Soak a tea towel in warm water and cover the bowl with it. Let it rest in a warm place for 1-1.5 hours. For the mince mixture, wash and finely chop the parsley. Halve the onion and chop it in a food processor, then put the chopped onions in a bowl with the minced meat, 1 teaspoon of salt, and the oil (do not mix yet). Finely chop the garlic and add it to the mince. Add the peeled tomatoes (with juice) to the food processor, along with the tomato paste, biber salca, pul biber, kara biber, and salt. You’ll naturally have to adjust the amount of spices to your taste. If you don’t like it spicy, omit the pul biber. Now blend everything together and add it to the minced meat. Add the parsley and mix thoroughly. This is best done with your hands! After the resting time, the dough should have risen well. Now, using a spatula, take an apple-sized piece of dough, place it on a floured surface, and shape it into a ball. Quickly shape the remaining dough into balls (I ended up with about 16 balls). Place them next to each other, leaving some space between them, and cover with a damp tea towel. Let it rest for 5 minutes. Meanwhile, mix the yogurt and egg yolk in a bowl and preheat the oven to 220°C. Then take the first ball of dough (covering the remaining balls with the towel), place it back on the flour, sprinkle with flour on both sides, and roll it out into a round shape with a rolling pin. It should look like a plate and be about the diameter of a plate. Now place 3 heaped tablespoons of the filling lengthwise onto the dough and spread it thinly with the back of a spoon (not all the way to the edges, as these will need to be folded over). Now fold the left and right edges of the dough towards the middle to form a boat shape. Tap firmly with your fingers. Now spread everything with a little yogurt-egg yolk mixture, sprinkle with sesame and caraway seeds, and place on a baking sheet. Two pide should fit on one baking sheet. Then bake at 200°C for about 20 minutes. Repeat this process with the remaining dough. To serve, simply cut into manageable pieces and serve with something like fresh salad and Turkish black tea. Tastes delicious both hot and cold.