← Nouns Cooking · Lebanese & Turkish

Ingredients

• 500 g plain or bread flour
• 7 g fast-action dried yeast
• 1 tsp Sugar
• 1½ tsp Salt
• 300 ml lukewarm water
• 2 tbsp Olive oil
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 350 g beef or lamb mince
• 1 green pepper, finely chopped
• 2 Tomato, finely chopped
• 1 tbsp Tomato purée (paste)
• 1 tbsp Turkish pepper paste (biber salçası) (optional)
• 1 tsp Paprika
• ½ tsp ground cumin
• 1 tsp Pul biber (Aleppo-style pepper flakes)
• 15 g Parsley, chopped
• 1 Eggs, beaten
• 30 g Butter, melted

Method

1. Mix the flour, yeast, sugar and salt, then add the water and oil and knead for 8–10 min until smooth and elastic. Cover and leave in a warm place for 1 hour, until doubled.
2. For the filling, cook the onion in the oil over medium heat for 5 min. Add the mince and cook for 5 min, breaking it up, then stir in the pepper, tomatoes, pastes and spices and cook for 5 min more until most of the liquid has gone. Season, stir in the parsley and let it cool.
3. Heat the oven to 240°C (475°F) with a large baking tray inside. Divide the dough into 4 and roll each piece into a long oval about 35 x 15 cm on baking paper.
4. Spread the filling down the middle, leaving a 2 cm border. Fold the long edges in over the filling and pinch and twist the ends into points, so each pide looks like a boat. Brush the dough with egg.
5. Slide the pides, on their paper, onto the hot tray and bake for 10–12 min until deep golden and crisp underneath.
6. Brush the crusts with melted butter straight away, slice across into strips and serve with lemon wedges and a shepherd's salad.

Tips

• Crack an egg into the middle for the last 4 min of baking for a rich kıymalı yumurtalı pide.
• Keep the filling fairly dry, or the base will turn soggy.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Turkey's For Life RecipeTin Eats