Pide à la mother-in-law

Ingredients for 1 servings:

• 1 cube of fresh yeast (42 g)
• 2 sugar cubes
• 100 ml water, lukewarm
• 200 ml oil
• 400 ml milk, lukewarm
• 1 packet of baking powder
• 1 tsp salt
• 1 kg flour
• Egg yolk for brushing
• Sesame seeds for sprinkling
• 500 g minced meat
• 1 large onion(s)
• 1 tsp coriander
• ½ bunch parsley, chopped or less
• chili powder
• salt and pepper

Instructions

Working time approx. 5 hours; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 25 minutes

with minced meat filling, makes about 30 pide

Prepare the filling the day before: Fry the minced meat in a little oil. Dice the onion and add it. Now add the parsley and coriander and season with chili powder, salt, and pepper. Chill. The next day, combine the yeast and sugar cubes in a glass of lukewarm water and let it rise for about 10 minutes. Then, in a large bowl, knead the mixture with the remaining ingredients until you have a smooth dough. If the dough is sticky, add a little more oil—no flour! Let it rise in a warm place until it has visibly increased in size. Then form into golf-ball-sized balls and let them rise for another 10 minutes. Lightly oil a rolling pin to prevent the dough from sticking and roll out the balls into an oval shape. Place some of the minced meat filling in the center of each piece of dough and press the sides together firmly. Brush the pide with egg yolk and sprinkle with sesame seeds, if desired. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 10-15 minutes, until the egg-brushed areas are golden brown. Serve warm as a side dish or with tea. Makes approximately 30 pide. Tips: Instead of minced meat, you can also fill the pide with cheese or spinach. A sweet version with nuts is also delicious; simply mix grated or ground nuts, sugar, and butter into a filling. The pide freezes wonderfully; after thawing, simply warm them briefly in the oven for a delicious result.