Turkish Minced Beef Pide with Crispy Edges

Ingredients

• 500 g all-purpose flour
• 300 ml warm water
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp olive oil
• 400 g ground beef
• 1 piece onion
• 2 piece tomatoes
• 1 piece red bell pepper
• 3 clove garlic
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp black pepper
• 1 bunch fresh parsley
• 1 piece egg
• 30 g butter

Instructions

1. Activate the yeast

   Dissolve sugar in warm water (around 37°C) and sprinkle yeast on top. Let stand for 5-8 minutes until foamy and bubbly. The mixture should smell yeasty and double in volume. Do not use water that's too hot as it will kill the yeast.

2. Make the dough

   Combine flour and salt in a large bowl, then add the yeast mixture and 2 tbsp olive oil. Knead on medium speed or by hand for 8-10 minutes until smooth and elastic. The dough should spring back when poked. Do not add too much flour or the pide will be dense.

3. First rise

   Place dough in an oiled bowl, cover with damp cloth, and rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will collapse.

4. Prepare the filling

   Finely dice onion, tomatoes, and bell pepper. Mince garlic. Heat 1 tbsp olive oil in a pan over medium-high heat for 1 minute. Add ground beef and cook for 8-10 minutes until browned and no pink remains, breaking up lumps. Do not overcook or the meat will become dry.

5. Season the filling

   Add onion to the beef and cook over medium heat for 5-6 minutes until softened. Stir in garlic, tomato paste, paprika, salt, and pepper. Cook for 2-3 minutes until fragrant and paste darkens slightly. Do not burn the spices or they will taste bitter.

6. Finish the filling

   Add diced tomatoes and bell pepper to the pan and cook over medium heat for 4-5 minutes until vegetables soften but still hold their shape. Stir in chopped parsley and remove from heat. The mixture should be moist but not watery. Do not add vegetables too early or they will become mushy.

7. Shape the pides

   Divide risen dough into 4 equal portions. Roll each into an oval about 25cm long and 15cm wide on a floured surface. Transfer to parchment-lined baking sheets, creating raised edges by pinching the dough. The center should be slightly thinner than edges. Do not roll too thin or the bottom will burn.

8. Add filling and bake

   Preheat oven to 220°C. Spread filling evenly over each pide base, leaving the raised edges clear. Beat egg and brush over edges and a little over filling. Bake for 12-15 minutes until edges are golden brown and crispy. The bottom should sound hollow when tapped. Do not open oven door frequently or temperature will drop.

9. Final touches

   Remove from oven and immediately dot with small pieces of butter while hot. Let cool for 2-3 minutes to set slightly before serving. The butter should melt and create a glossy finish. Do not let cool completely or the crispy edges will soften.

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