Stuffed pide with minced meat and vegetables

Ingredients for 6 servings:

• ½ pack of dry yeast
• 150 ml water, lukewarm
• 1 pinch(s) of sugar
• 450 g flour
• 1 tsp salt
• 2 tbsp yogurt
• 2 tbsp oil
• 2 cloves garlic
• 1 carrot(s)
• 1 onion(s)
• 1 zucchini
• 2 pointed peppers
• 2 tomatoes
• 300 g minced meat
• pepper
• chili flakes
• 1 egg yolk
• ½ bunch parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Dissolve the yeast and sugar in 150 ml of lukewarm water. Mix the flour with 1 teaspoon of salt, yogurt, and oil. Add the yeast mixture to the flour mixture and knead thoroughly. Cover the dough and let it rest for 45 minutes. Peel or trim the garlic, carrot, onion, zucchini, pointed peppers, and tomatoes and dice very finely. Mix the vegetables with the mince and season with salt, pepper, and chili flakes. Preheat the oven to 220°C (top/bottom heat). Knead the dough thoroughly again and divide into 6 equal pieces. Roll out into an oval shape on a floured surface. Place a few tablespoons of filling on each piece of dough. Fold in the edges of the dough and twist both ends. Brush the edges of the pide with egg yolk. If you like, you can also sprinkle some grated cheese on top. Bake for about 20 minutes. Garnish with chopped parsley after baking. Tip: A simple yogurt dip with salt, pepper and garlic also tastes good.