Make your own Pide and Ayran

Ingredients for 2 servings:

• 20 g butter
• 50 ml milk, warm
• ½ sachet of dry yeast
• 250 g flour
• 50 ml water, warm
• ½ tsp salt
• 1 bell pepper(s), Turkish
• 1 tomato(s)
• 1 schnitzel, cut into small pieces
• 100 g minced meat
• n. B. onion(s)
• 100 g spinach
• e.g. sheep’s cheese
• salt and pepper
• 1 egg yolk for brushing
• 300 g yogurt
• 300 ml water
• 1 pinch of salt
• Crushed ice

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 55 minutes

Turkish minced meat flatbreads Fabio’s style

Make a classic yeast dough from the ingredients. Mix the flour, dried yeast, and salt. Melt the butter in the warm milk and water. Make a well in the flour mixture and add the butter, water, and milk mixture. Gradually add the flour and the liquid to form a smooth dough. If the dough is still sticky, sprinkle with a little flour and continue kneading. If the dough is too dry, sprinkle with water and knead until an elastic ball forms. Cover the finished dough with a cloth and let it rise for up to 2 hours. Use a spatula to remove the dough from the bowl and then portion it into small balls. Let the balls rest for another 30 minutes. Now preheat the oven to full power using top/bottom heat. For the first filling, chop the peppers and tomatoes. Leave the core of the tomato in; the pide should be nice and moist. Remove the seeds from the Turkish paprika and mix everything with the finely chopped schnitzel and season with pepper and salt. If you like, you can also add dried or fresh herbs to taste. For the second filling, fry the minced meat briefly in a pan and add the spinach at the end. If you like, you can also fry some onions with the minced meat. Season the mixture with salt and pepper and top with feta cheese later, if desired. Now form the pide. To do this, shape a ball of dough with your hands into a flatbread and stretch it out until a smooth, thin sheet is formed. Add the desired ingredients to the dough. Form a rim and fold up the edges. Brush with egg yolk. Place the finished pide on a floured or parchment-lined baking sheet in an oven preheated to 250°C (top/bottom heat) on the middle rack and bake for 10-15 minutes at full power. For the ayran, put the yogurt in a container. Add the water and salt. Finally, add some crushed ice. Shake everything together or blend with a hand blender. Tip 1: Let the dough rise overnight in the refrigerator. Pide takes time. Tip 2: Pide also freezes wonderfully.