Ingredients

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

Instructions

1. Activate the yeast

   Mix warm water, yeast, and sugar in a small bowl. Let stand for 8-10 minutes until foamy and doubled in size. The mixture should bubble actively - if it doesn't foam, your yeast is dead and you need to start over.

2. Make the dough

   Combine flour and salt in a large bowl. Add the foamy yeast mixture and 2 tbsp olive oil. Mix for 2-3 minutes until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Do not add too much flour or the dough will be tough.

3. First rise

   Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently pressed. Do not let it over-rise or it will become too soft to shape.

4. Prepare the filling

   Finely dice onion, mince garlic, and chop tomatoes and bell pepper into small pieces. Heat 1 tbsp olive oil over medium heat for 1 minute. Cook onion for 5-6 minutes until translucent, add garlic for 1 minute until fragrant. Do not let the garlic burn.

5. Cook the meat

   Add ground lamb to the pan and cook over medium-high heat for 8-10 minutes, breaking it up with a spoon until browned and no pink remains. Add tomatoes, bell pepper, paprika, salt, and black pepper. Cook for 5 minutes until vegetables soften. Do not overcook or the meat will become dry.

6. Finish the filling

   Remove from heat and stir in chopped parsley. Let cool for 10-15 minutes until lukewarm - the filling should be moist but not wet. Taste and adjust seasoning. Do not use hot filling as it will make the dough soggy.

7. Shape the pide

   Preheat oven to 220°C. Divide dough into 4 portions and roll each into an oval 25cm long and 15cm wide on a floured surface. Place on parchment-lined baking sheets. The dough should be thin but not transparent - about 3mm thick.

8. Add filling and shape

   Spread 1/4 of the filling down the center of each oval, leaving 3cm borders. Fold the long edges up and pinch the ends to create a boat shape, leaving the center open. The edges should be well-sealed to prevent opening during baking.

9. Final touches and bake

   Beat egg and brush over the dough edges. Dot the filling with small pieces of butter. Bake for 12-15 minutes until the edges are golden brown and slightly charred. The crust should sound hollow when tapped. Do not overbake or the crust will become hard.

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