Ingredients
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Dough
1 tablespoon instant dry yeast
1 cup warm water (for softer pide use milk) or 1 cup milk (for softer pide use milk)
1 teaspoon sugar
1 teaspoon salt
3 tablespoons vegetable oil
3 cups all-purpose flour
Filling
1 -2 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, chopped
10 ounces ground beef or 10 ounces ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper
1 cup chopped tomato
1/4 cup fresh curly-leaf parsley, chopped
2 tablespoons of fresh mint, chopped
lemon juice (optional)
1 tablespoon of fresh mint, chopped
Preparation
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Combine all ingredients for the dough and knead until smooth.
Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.
Cover and let rise until almost doubled (about 1 hour depending on the temperature).
In the meantime prepare the filling:
In a large skillet heat the oil.
Add chopped onions along with chopped garlic.
When onions are translucent, add ground meat, cumin, coriander, salt and pepper.
Saute for 5 minutes until meat is done.
Add tomato and cook briefly until water is absorbed.
Remove from heat and keep aside.
When cool add parsley and 2 tablespoon fresh mint.
Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.
Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).
Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.
Transfer the oval dough on the baking sheet.
Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.
Bake for 15 minutes or until golden.
Remove from oven and, if desired, drizzle with lemon juice.
Top with remaining chopped fresh mint and serve.
Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
Serve immediately and enjoy!
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