Kiymali Pide

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.

   Ongeveer 10 min

2. 2

   Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

   Ongeveer 2 min

3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   Ongeveer 10 min

   Tip van de kok: If the dough is too sticky, add a little more flour, one tablespoon at a time.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

   Ongeveer 1 uur

5. 5

   While the dough is rising, prepare the filling. In a large bowl, combine the ground beef, onion, green bell pepper, tomato, garlic, tomato paste, red pepper flakes, cumin, black pepper, and salt. Mix well until everything is thoroughly combined.

   Ongeveer 15 min

   Tip van de kok: Using your hands is the most effective way to mix the filling ingredients evenly.

6. 6

   Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper.

   Ongeveer 10 min

7. 7

   Once the dough has risen, punch it down gently and divide it into 4 equal pieces.

   Ongeveer 2 min

8. 8

   On a lightly floured surface, roll each dough piece into an oval shape, about 25-30 cm (10-12 inches) long and 10-12 cm (4-5 inches) wide.

   Ongeveer 5 min

   Tip van de kok: Try to keep the edges slightly thicker than the center.

9. 9

   Spread about one-quarter of the meat filling evenly over each oval dough, leaving a 1.5 cm (0.5 inch) border around the edges.

   Ongeveer 5 min

10. 10

    Fold the long edges of the dough over the filling towards the center, pinching the ends to form a boat shape. Make sure the ends are well sealed to prevent the filling from leaking out.

    Ongeveer 5 min

11. 11

    Carefully transfer the shaped pides to the prepared baking sheets.

    Ongeveer 1 min

12. 12

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Ongeveer 1 min

13. 13

    Brush the exposed dough edges of the pides with the egg wash.

    Ongeveer 1 min

    Tip van de kok: This will give the crust a nice golden color.

14. 14

    Bake for 15-20 minutes, or until the crust is golden brown and the meat filling is cooked through.

    Ongeveer 20 min

    Tip van de kok: Baking time may vary depending on your oven.

15. 15

    Remove from the oven, sprinkle with fresh parsley, and serve hot.

    Ongeveer 1 min

    Tip van de kok: Pide is best enjoyed fresh from the oven.