Stuffed Pide

Ingredients for 10 servings:

• 1 sachet of dry yeast
• 500 g flour
• 100 ml milk, lukewarm
• 100 ml water, lukewarm (possibly more)
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp oil
• 2 egg whites
• 500 g minced meat (lamb, beef or mixed)
• 3 m.-sized onion(s)
• 1 tbsp Pul Biber
• 6 tbsp tomato juice
• 1 tomato(s), ripe
• 1 garlic clove(s)
• some parsley
• salt and pepper
• 2 egg yolks for brushing before baking
• some melted butter for brushing after baking

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

with minced meat filling

Dissolve the sugar and yeast in the milk and let stand for about 5-10 minutes. Small bubbles will form. Combine the flour and salt in a large bowl, add the yeast mixture and egg whites, and knead everything vigorously into an elastic dough. Knead by hand for about 7 minutes. Add water as needed; the dough shouldn’t be too stiff. At the end, add the tablespoon of oil, coat the dough ball, and cover the dough. Let it rise for 1-2 hours, until it has doubled in size. Chop the onions and parsley. Cut the tomato into small pieces. Crush the garlic clove. Mix together the filling ingredients. Don’t be put off by the amount of onions; they’re important to prevent the meat filling from shrinking too much. Divide the dough into 10-12 balls. Roll one ball out with a little flour into an oval shape/a giant egg (not too thin). Spread 1-2 tablespoons of the filling lengthwise in the center, almost the entire way. Then fold in the long edges, without completely covering the filling. Fold in the tips of the oval piece of dough a little more to create the typical pide shape. Place on a baking sheet lined with baking paper (I fit 3-4 pieces, depending on the size). Brush the edges of the dough with egg yolk and bake the pide in a well-preheated oven at 180°C (top/bottom heat) for about 20-25 minutes. Immediately after baking, brush with a little melted butter to prevent it from hardening.