Turkish Minced Beef Pide with Herbs and Spices

Ingredients

• 500 g bread flour
• 300 ml warm water
• 7 g active dry yeast
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 400 g ground beef
• 1 piece onion
• 2 piece tomato
• 1 piece green bell pepper
• 1 bunch fresh parsley
• 3 clove garlic
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 piece egg

Instructions

1. Activate the yeast

   Mix warm water, yeast, and sugar in a large bowl. Let stand for 5-8 minutes until the mixture becomes foamy and bubbly on top. The water should feel lukewarm to touch, not hot. Do not use water hotter than 40°C or it will kill the yeast.

2. Make the dough

   Add flour, 2 tbsp olive oil, and salt to the yeast mixture. Mix and knead on a floured surface for 8-10 minutes until the dough becomes smooth and elastic. The dough should spring back when poked gently. Do not add too much flour or the dough will become tough.

3. First rise

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes. The dough should double in size and feel light and airy when ready. Do not place in a location that's too hot or the dough will develop a yeasty taste.

4. Prepare the filling

   Finely dice onion, tomatoes, and bell pepper into 5mm pieces. Heat remaining olive oil in a large pan over medium heat for 1 minute. Add onion and cook for 5-6 minutes until softened and translucent. Do not let the onion brown or burn.

5. Cook the beef

   Add minced garlic and ground beef to the pan. Cook over medium-high heat for 8-10 minutes, breaking up the meat with a wooden spoon until browned and no pink remains. The meat should be crumbly and well-separated. Do not overcook or the meat will become dry.

6. Add vegetables and spices

   Add diced tomatoes, bell pepper, paprika, cumin, salt, and black pepper to the beef mixture. Cook over medium heat for 12-15 minutes until vegetables are soft and most liquid has evaporated. The mixture should be moist but not watery. Do not let it stick to the bottom of the pan.

7. Finish the filling

   Remove from heat and stir in chopped parsley. Let the filling cool for 10-15 minutes until it's warm but not steaming hot. The mixture should hold together when stirred and smell fragrant with herbs. Do not use the filling while it's still hot or it will make the dough soggy.

8. Shape the pide

   Preheat oven to 220°C. Divide dough into 4 equal portions. Roll each piece into an oval shape about 25cm long and 15cm wide. Create raised borders by pinching and folding the edges, leaving the center flat for the filling. Do not make the borders too thin or they will burn.

9. Assemble and bake

   Spread the cooled beef mixture evenly over each pide base, staying within the borders. Beat the egg and brush over the edges. Bake for 15-18 minutes until the edges are golden brown and crispy. The bottom should sound hollow when tapped. Do not overbake or the edges will become too hard.

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