Ingredients

• 500 g bread flour
• 300 ml warm water
• 1 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 400 g ground beef
• 1 piece onion
• 1 piece red bell pepper
• 2 piece tomato
• 200 g Turkish white cheese
• 100 g mozzarella cheese
• 1 tsp paprika
• 1 tsp black pepper
• 1 bunch fresh parsley
• 1 piece egg
• 2 tbsp butter

Instructions

1. Prepare the dough

   Mix warm water, yeast, and sugar in a large bowl. Let stand for 5-8 minutes until foamy. Add flour, salt, and olive oil, then knead on low speed for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet. Do not add too much flour or the dough will be tough.

2. First dough rise

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

3. Prepare meat filling

   Finely dice onion, bell pepper, and tomatoes into 5mm pieces. Heat oil in large pan over medium-high heat for 2 minutes. Add ground beef and cook for 8-10 minutes, breaking up lumps, until browned and cooked through. Do not overcook or meat will become dry.

4. Cook vegetables

   Add diced onion and bell pepper to the beef. Cook over medium heat for 5-6 minutes until vegetables soften. Add tomatoes, paprika, salt, and pepper. Cook for 3-4 minutes until tomatoes break down slightly. Do not let mixture become too wet.

5. Finish filling mixture

   Remove pan from heat and let cool for 10 minutes. Crumble Turkish white cheese and add to cooled meat mixture along with chopped parsley. Mix gently to combine without breaking cheese too much. Do not add cheese while mixture is hot or it will melt completely.

6. Shape the pides

   Preheat oven to 220°C. Divide dough into 4 equal portions. On floured surface, roll each piece into oval shape 25cm long and 15cm wide. Transfer to parchment-lined baking sheets, leaving space between each pide. Do not roll too thin or the bottom will burn.

7. Add toppings

   Spread meat mixture evenly over each dough oval, leaving 2cm border. Sprinkle shredded mozzarella cheese on top. Pinch and twist ends of dough to create boat shape with pointed ends. Do not overfill or toppings will spill over edges.

8. Final bake

   Beat egg and brush over exposed dough edges. Bake for 12-15 minutes until edges are golden brown and cheese is melted and bubbly. Remove from oven and immediately brush edges with melted butter for extra flavor. Do not overbake or cheese will become tough.

Tips

Comments (0)