Turkish pide bread with ground beef

Name: Turkish pide bread with ground beef
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: 400 g plain flour; 1 packet dried yeast; 1 teaspoon sugar; salt; 2 tablespoons olive oil; 220 ml water; 400 g ground beef; 1 pc onion; 1 pc green bell pepper; 2 pcs tomatoes; 3 cloves garlic; 1 teaspoon ground caraway; 1 teaspoon sweet paprika; salt; ground pepper; parsley; 1 pc egg

Eduard LáskaBakeryTurkish Cuisine x se líbilo

Pide is a Turkish baked bread shaped like a boat, filled with spiced ground beef, tomatoes, pepper and onion. The yeast dough is rolled into an elongated shape, the filling is spread down the middle and the edges are folded up to form an open boat. It bakes in a very hot oven until crisp and is served hot, cut into thick slices. In Turkey it is a beloved street food and is often filled with cheese or egg instead of meat.

Příprava: 30min

Vaření: 20min

CELKOVÝ ČAS: 50min

Step by step process

Preparing the dough

1
Prepare the leavened dough for pide: sift the flour into a bowl, add the dried yeast, sugar and salt. Pour in the warm water and olive oil and knead into a smooth dough. Knead for 8-10 minutes until smooth and elastic, cover and leave to rise in a warm place for 45-60 minutes.

Preparing the filling

2
Meanwhile prepare the meat filling. Heat a tablespoon of olive oil in a frying pan, sauté the finely chopped onion for 3 minutes, add the crushed garlic and ground beef. Cook for 5-6 minutes stirring constantly until the meat browns.
3
Add the diced green pepper, tomatoes, cumin, paprika, salt and pepper. Cook for 5 minutes over medium heat until the liquid evaporates and a dry aromatic filling forms. Stir in the chopped parsley and remove from heat.

Shaping and baking

4
Preheat the oven to 230 °C. Divide the risen dough into 4 equal portions. Roll each into an elongated shape (about 25×15 cm). Transfer to a baking tray lined with parchment paper, spoon a quarter of the filling onto the centre of each piece and fold the edges over the filling, shaping the boat form characteristic of pide.
5
Brush the edges with beaten egg for a golden glaze. Bake for 15-18 minutes in the top third of the oven until the dough is golden and crispy. Serve immediately hot, optionally sprinkled with fresh parsley.