Ingredients

• 500 g all-purpose flour
• 300 ml warm water
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 300 g ground beef
• 1 piece onion
• 1 piece green bell pepper
• 2 piece tomato
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp paprika
• 1 bunch fresh parsley
• 1 piece egg

Instructions

1. Activate the yeast

   Mix warm water, sugar, and yeast in a small bowl. Let stand for 5-8 minutes until foamy and bubbly on top. The mixture should smell yeasty and create a thick foam layer. 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. Add the yeast mixture and olive oil, then mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked. Do not add too much flour while kneading.

3. Let dough rise

   Place dough in an oiled bowl and cover with a damp towel. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel soft and airy when gently pressed. Do not let it over-rise or it will become difficult to shape.

4. Prepare the filling

   Finely dice onion, bell pepper, and tomatoes into 5mm pieces. Heat 2 tbsp olive oil in a large pan over medium heat for 1-2 minutes. Cook onion for 5 minutes until soft, add ground beef and cook for 8-10 minutes until browned and crumbly. The meat should have no pink color remaining. Do not overcook until dry.

5. Season the filling

   Add diced peppers, tomatoes, tomato paste, cumin, and paprika to the meat mixture. Cook over medium-low heat for 15-20 minutes until vegetables are soft and liquid has evaporated. The mixture should hold together without being wet. Do not let it stick to the bottom of the pan.

6. Add herbs and cool

   Stir in chopped parsley and season with salt and pepper. Remove from heat and let cool for 10-15 minutes until warm to touch. The filling should be moist but not watery. Do not use hot filling as it will make the dough soggy.

7. Shape the pide

   Preheat oven to 230°C. Divide dough into 4 portions and roll each into an oval 25cm long and 12cm wide. Spread filling down the center, leaving 3cm borders. Fold edges up and pinch ends to create boat shapes. The sides should be about 2cm high. Do not overfill or the pide will burst.

8. Bake the pide

   Place pide on parchment-lined baking sheets. Beat egg and brush over the dough edges. Bake for 12-15 minutes until golden brown and crispy. The edges should be deep golden and the bottom should sound hollow when tapped. Do not open the oven door for the first 10 minutes.

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