Mixed Turkish Pide with Ground Meat, Vegetables and Cheese

Ingredients

• 500 g bread flour
• 300 ml warm water
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 300 g ground beef
• 1 piece onion
• 1 piece bell pepper
• 2 piece tomato
• 200 g mozzarella cheese
• 100 g feta cheese
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper
• 1 bunch fresh parsley
• 1 piece egg yolk

Instructions

1. Prepare the dough

   Mix warm water, yeast, and sugar in a large bowl. Let stand for 5-7 minutes until foamy and bubbling. Add flour, salt, and 2 tbsp olive oil, then knead for 8-10 minutes until smooth and elastic. The dough should feel soft but not sticky. Do not add too much flour or the pide will be heavy.

2. Let dough rise

   Place dough in an oiled bowl, cover with damp cloth. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back when gently pressed with a finger. Do not let it over-rise or it will lose structure.

3. Prepare the filling

   Heat 1 tbsp olive oil in a large pan over medium-high heat for 1 minute. Add finely diced onion and cook for 4-5 minutes until softened. Add ground beef and cook for 6-8 minutes, breaking it apart, until browned and cooked through. The meat should be crumbly with no pink remaining. Do not overcook or it will become dry.

4. Add vegetables and spices

   Add diced bell pepper to the meat and cook over medium heat for 3-4 minutes until slightly softened. Stir in diced tomatoes, paprika, cumin, salt, and pepper. Cook for 5-6 minutes until tomatoes break down and mixture is fragrant. The filling should be moist but not watery. Do not let vegetables become mushy.

5. Shape the pide

   Preheat oven to 220°C. Divide dough into 2 portions. Roll each into an oval about 35cm long and 15cm wide on a floured surface. Transfer to parchment-lined baking sheets. The dough should be about 5mm thick. Do not roll too thin or it will tear under the weight of filling.

6. Add filling and cheese

   Leave a 3cm border around edges. Spread half the meat mixture down the center of each oval. Top with torn mozzarella and crumbled feta cheese. Sprinkle with chopped parsley. The filling should be evenly distributed but not overloaded. Do not add filling too close to edges or it will spill out.

7. Form boat shape

   Pinch and twist the short ends to create points, then fold up the long edges to form a boat shape, leaving the center open. Pinch edges firmly to seal. Brush edges with beaten egg yolk. The boat should hold its shape and contain the filling. Do not make edges too thick or they will be doughy.

8. Bake the pide

   Bake for 12-15 minutes over high heat until edges are golden brown and cheese is bubbly and lightly browned. The bottom should sound hollow when tapped. The cheese should be melted and slightly caramelized on top. Do not overbake or the edges will become hard and brittle.

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