Turkish Kiymali Pide

🧂 Ingredients

• 300 g All Purpose Flour
• 1 tsp Salt
• 4 tsp Active Dry Yeast
• 1 cup Warm Water
• 3 tbsp Olive Oil
• 1 Medium Onion

  finely chopped
• 400 g Ground Beef
• 1 Small Red Bell Pepper
• 2 Tomatoes

  deseeded and diced
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Black Pepper
• 2 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 1 tsp Sumac
• 1 Egg

  to brush the pide
• Parsley

  garnish

Instructions

• 1 Preheat the oven to 350 F.
• 2 Stir in the yeast in a small bowl and pour in ½ cup warm water. Dissolve the
  yeast in water, mixing with a small spoon. Set aside until the yeast mixture
  gets frothy, approximately 5 minutes.
• 3 Combine the flour and salt in a large bowl.Make a well in the centre and pour in
  2 tbsp. olive oil and the yeast mixture.
• 4 Pour in the remaining 1/2 cup of warm water to the flour mixture. Using your
  hands, draw in the flour from the sides and work the mixture into a shaggy
  dough.
• 5 On a floured surface, knead dough for 5 minutes, or until you reach a soft,
  smooth dough. The dough gets sticky as you knead, so pour the remaining 1 tbsp
  olive oil and stir in an additional 2 tbsp. flour if needed to help shape into a
  soft dough.
• 6 Place the Turkish pide dough in large bowl and cover with a plastic wrap. Leave
  in a warm place for 1 hour, or until doubled in size.
• 7 In the meantime, prepare your Kiymali Pide filling by heating 1 tbsp of olive
  oil in a large non-stick pan.
• 8 Stir in the onions and peppers and sauté for 2-3 minutes over medium heat, until
  they soften.
• 9 Add the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and
  season with salt and ground black pepper. Add cumin, sumac, and paprika. Stir to
  combine then turn off the heat.
• 10 Place the ground meat in a bowl and combine the cooked vegetables with the
  ground meat, mix well.
• 11 Place the risen dough on a lightly floured surface. Knead the dough for a minute
  then divide the dough into two pieces and roll into two balls.
• 12 On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x
  40 cm with ½ cm thickness.
• 13 Line a large baking sheet with parchment paper and place the 2 oval flat dough
  pieces on the tray.
• 14 Spread the filling evenly over the 2 flat breads, leaving 2 cm at the edges as a
  border with no filling.
• 15 Fold in the sides to act as crust to keep the filling intact. Squeeze the oval
  dough at each end to make it pointy.
• 16 Beat an egg in a small bowl and mix it with a few drips of olive oil. Brush the
  edges of dough with the egg mixture.
• 17 Bake for 25 – 30 minutes, until the Turkish Pide are golden brown and crispy at
  the edges.
• 18 Once cool, cut into slices and serve.

Nutrition Info