Kıymalı pide (boat-shaped flatbread with minced meat)

Pide is Turkish pizza: a boat-shaped, yeasted flatbread baked in a wood oven on the Black Sea coast and across the country. The minced meat version is the most popular.

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Method

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1. Mix the flour with the yeast, sugar and salt, add the milk, water and oil, and knead into a smooth, soft dough. Cover and let rise in a warm place for 1 hour. ⏱ Timer: 1 h
2. Meanwhile, sweat the onion in 1 tbsp oil, add the meat, and fry for 5 minutes. Add the pepper, tomato and tomato paste, season with salt and pepper, and cook until the liquid evaporates. Stir in the parsley and pul biber, and let cool. ⏱ Timer: 5 min
3. Preheat the oven to 240 °C. Divide the dough into 4 pieces, and roll each into an oval about 35×15 cm.
4. Spread the filling onto the dough, fold the long edges in about 2 cm, and pinch the two ends together to form a boat shape.
5. Brush the edges with beaten egg yolk, and bake on a baking tray lined with parchment for 12-15 minutes, until golden brown. ⏱ Timer: 12 min
6. Dot the hot pides with pieces of butter, cut into slices, and serve immediately.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The hotter the oven, the better; use a pizza stone if you have one.
• The dough can be made the night before and left to rise in the fridge for even more flavour.

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