Turkish Ground Beef Pide (Kiymali Pide)

Turkish Ground Beef Pide (Kiymali Pide)

5 cups all purpose flour

2 cups lukewarm milk

½ cup lukewarm water

1 Tbsp active yeast

½ tsp sugar

1 tsp salt

For the filling:

2 lbs ground beef
1 big onion, finely chopped

1-2 banana peppers, finely chopped

2 cups of tomatoes, finely diced

½ bunch parsley, finely chopped

1 Tbsp pepper/tomato paste

½ cup water

1 tsp salt to taste

½ tsp cumin

Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.

Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.

Put dough in a clean bowl and cover with a towel or cloth. Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes .

Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out.

Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides ½ inch over the pide and to make a boat shape squeeze the ends and make sure to stick together.

If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.

Bake all pides the same way.

Serve warm with lemon wedges and kebab salad if desired.

This recipe makes about 17-20 pieces.

P.S: If desired pour some beaten eggs over the pides prior baking in the oven.