A recipe from Gemo

Turkish Pide with Minced Meat

Name: Turkish Pide with Minced Meat
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4 pide
Ingredients: 400 g Flour (plus extra for shaping); 250 ml Water (lukewarm, not hot); 1 tsp Active Dry Yeast (instant dry yeast also works); 1 tsp Sugar (helps activate yeast); 2 tsp Salt (divided); 2 tbsp Olive Oil (for the dough); 350 g Beef (minced; lamb or beef-lamb mix also works); 1 pc Onion (medium, finely chopped); 3 pc Bell Pepper (2 pc green, mild or slightly hot, finely chopped | 1 pc red, sweet, finely chopped); 1 pc Tomato (ripe, seeded if very juicy); 2 clove Garlic (finely grated); 1 tbsp Tomato Paste (or half pepper paste if available); 0.5 bunch Parsley (finely chopped); 0.5 tsp Black Pepper (freshly ground); 1 tsp Red Pepper Flakes (adjust to taste); 0.5 tsp Cumin Seeds (optional but common); 1 pc Egg (yolk only, for brushing edges); 20 g Butter (melted, for hot crust)

გემო (ოფიციალური გვერდი)Chef

110 minMedium4 servings

A Turkish boat-shaped flatbread filled with seasoned minced beef or lamb, onion, peppers, tomato, and parsley. Unlike lahmacun, this pide is made from a thicker yeasted dough with folded edges that hold the filling as the bread bakes golden.

Method

01
Make the dough. Stir 250 ml warm water, 1 teaspoon yeast, and 1 teaspoon sugar in a large bowl and leave for a few minutes until the yeast begins to wake up. Add 400 g flour, 2 tablespoons olive oil, and 1 teaspoon salt, then knead until the dough is smooth, soft, and only lightly tacky. Cover and let rise in a warm place until noticeably doubled.
⏱ 60 min
02
Prepare the filling while the dough rises. Finely chop 1 onion, 2 green peppers, 1 red pepper, and 1 tomato by hand or with short pulses in a food processor; do not puree them. If the tomato releases a lot of liquid, drain a spoonful off so the filling will not soak the dough.
03
In a bowl, combine 350 g minced meat with the chopped vegetables, 2 grated garlic cloves, 1 tablespoon tomato paste, 1/2 bunch parsley, remaining 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, and 1/2 teaspoon cumin if using. Mix until the meat and vegetables are evenly distributed, then keep the filling chilled until shaping.
04
Heat the oven to 240 C, or as hot as your oven comfortably goes, and line two baking trays with parchment. Punch down the risen dough and divide it into 4 equal balls. Keep the pieces covered so they do not dry out while you shape one pide at a time.
05
On a lightly floured surface, roll one dough ball into a long oval about 30 cm long. Transfer it to a lined tray before filling if it feels delicate. Spread one quarter of the raw meat mixture thinly down the center, leaving a clean border around the edges.
06
Fold the long edges inward over the edge of the filling to make raised sides, then pinch the two ends firmly so the pide forms a narrow boat. Repeat with the remaining dough and filling. Brush the folded edges with 1 egg yolk, keeping the filling exposed in the center.
07
Bake the pides at 240 C until the bread is puffed and golden at the edges, the bottoms are cooked through, and the thin meat layer is fully cooked, about 10 to 12 minutes. Rotate trays if needed for even browning. Brush the hot crusts lightly with 20 g melted butter as soon as they come out of the oven.
⏱ 12 min
08
Let the pides settle for a few minutes, then cut each one crosswise into strips. Serve hot with ayran, cucumber, tomato, onion salad, or lemony greens; keep the bread-and-filling structure visible rather than rolling it like lahmacun.
⏱ 5 min