Turkish Pide

Ingredients

• Wheat Flour 20 oz
• Dry yeast 0 oz
• Vegetable Oil 0 fl oz
• Water 10 fl oz
• Parsley 0 oz
• Garlic 0 oz
• Pork Mince 25 oz
• Mild Chili Spice 1 piece
• Sweet Pepper 5 oz
• Onion 5 oz
• Black Cumin (Cumin) 2 spoons
• Chili Flakes 1 tablespoon
• Passata Tomato Sauce 0 oz
• Olive Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Sugar to taste

Step-by-Step Guide

Step 1

Mix the flour, yeast, 5 grams each of salt and sugar, 25 ml of vegetable oil, and warm water using a mixer. Knead until you have a smooth dough.

Step 2

Transfer it to a greased bowl, cover, and place in a warm spot for 40–60 minutes.

Step 3

In a skillet, sauté the chopped onion with cumin until soft, then add the finely diced peppers and garlic, and cook for 2 minutes.

Step 4

Then add the minced meat and sauté for 10–15 minutes. Stir in the tomato paste, black pepper, chili flakes, sugar, and salt to taste, and cook for another 2–3 minutes. After that, remove from heat and mix in half of the chopped parsley.

Step 5

Punch down the risen dough and divide it into equal portions.

Step 6

Roll out a piece of dough into a long, thin sheet and transfer it to a baking tray lined with parchment paper. Spread one-eighth of the filling over the dough in a thin layer, leaving a 2-3 cm border from the edges.

Step 7

Fold the edges of the dough, and pinch the ends of the pide together to form a boat-shaped pie.

Step 8

Brush the dough with olive oil and place the pide in the oven preheated to 355°F for 15-20 minutes, until the dough is golden brown.

Step 9

Sprinkle the finished pide with parsley and cut it across.

Step 10

Serve hot.