Turkish Pide with Spiced Meat (Kıymalı Pide)

Ingredients

• •2 1/2 cups all-purpose flour
• •1 tsp instant yeast
• •1 tsp salt
• •1/2 tsp sugar
• •3/4 cup warm water
• •2 tbsp olive oil
• •3/4 lb ground beef (lean)
• •1 small white onion, finely diced
• •1/2 green bell pepper, finely diced
• •1/2 cup canned diced tomatoes, drained
• •1 tbsp tomato paste
• •1 tsp sweet paprika
• •1/2 tsp ground cumin
• •1/2 tsp red pepper flakes
• •to taste salt and black pepper
• •1/4 cup fresh flat-leaf parsley, chopped
• •1 egg yolk mixed with 1 tbsp water (for glaze)

Directions

1. 1Mix flour, yeast, sugar, and salt in a large bowl, add warm water and olive oil, and knead for 8 minutes until smooth; cover and rest for 20 minutes.
2. 2Meanwhile, cook onion and green pepper in a skillet over medium heat for 5 minutes, add ground beef and brown for 6 minutes, breaking it up.
3. 3Stir tomato paste, diced tomatoes, paprika, cumin, and red pepper flakes into the beef mixture, cook 3 minutes until thickened, season well, and let cool slightly.
4. 4Preheat oven to 475°F (245°C) and place a baking sheet inside to heat up.
5. 5Divide dough into 4 pieces, roll each into a thin oval about 30 cm long, and transfer to parchment paper.
6. 6Spread filling down the centre of each oval, leaving a 2 cm border, then pinch and fold the edges up to form a boat shape, pressing the ends into points.
7. 7Brush the exposed dough edges with egg yolk glaze, slide parchment onto the hot baking sheet, and bake for 12 to 14 minutes until crust is golden and crisp.
8. 8Scatter fresh parsley over hot pides and serve immediately.

💡 For an even richer version, crack an egg onto the filling in the last 3 minutes of baking. Leftover pide reheats well in a 400°F oven for 5 minutes.

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