Pide with minced meat

Ingredients for 16 servings:

• 1 kg wheat flour, 405
• 1 cube of yeast, fresh
• 2 tsp sugar
• ½ jar water, lukewarm
• 2 tbsp salt, for the dough
• 100 ml rapeseed oil
• 300 ml milk, lukewarm
• ½ kg minced beef
• 500 g tomatoes, pureed
• 3 large onions
• 3 cloves garlic
• 300 g Pepper , fresh green
• 2 tbsp paprika paste
• Salt, for the topping
• pepper
• 1 tsp paprika powder
• 1 tsp chili flakes (if needed)
• 1 bunch parsley, flat
• 2 eggs, for brushing

Instructions

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

Kiymali Pide

Place the flour in a bowl. Place the yeast, water, and sugar in a glass jar. Dissolve the yeast in the water and add to the flour. Add the oil and salt, then slowly add the milk while kneading until a dough forms. The dough should be very soft when ready and still stick to your hands. Cover the dough and let it rise in a warm place until doubled in size. For the topping, place the minced meat in a bowl. Peel the onions and garlic, cut into eighths, and chop finely in a food processor (do not process into a puree), then add to the minced meat. Wash the chili peppers, cut off the tops, remove the seeds, and add to the minced meat. Wash the parsley, pick off the leaves, and add to the minced meat. Add the passata, paprika paste, salt, pepper, and paprika, and mix well. Season to taste and add chili flakes, if desired. The minced meat mixture should be a paste. Whisk the eggs together. Preheat oven to 180 degrees Celsius (top/bottom heat). Line two baking trays with baking paper. Once the dough has risen, flour the work surface and form the dough into balls about the size of a lemon. Roll out the dough balls into an oval shape with a rolling pin, spread a heaped tablespoon of the minced meat mixture over the dough, leaving the edges free. Fold over about 1.5 cm of the edges to form boats. Place the boats on a baking sheet lined with baking paper and brush the edges with the beaten egg. Four boats should fit on each baking sheet. Bake in the preheated oven until golden brown. When the next baking sheet is ready, the pide will be baked in the oven (approx. 20 minutes). The toppings can be varied. In Turkish restaurants, you can find pide with minced meat, with Turkish cheese, with sucuk, with cheese and Turkish beef ham, etc.