Turkish pide

Name: Turkish pide
Cook time: 142 min
Total time: 142 min
Yield: 4
Cuisine: Turca
Ingredients: 500 g Wheat flour; 40 g Butter; 2 tablespoons Olive oil; 2 u Tomato; 1 u Onion; 2 cloves Garlic; 1 u Lemon; 2 teaspoons Salt; 0.5 teaspoons Black pepper; 250 g Lamb Mince; 1 teaspoon Pul Biber; 1 tablespoon Tomato Puree; 1 teaspoon Ground Cumin; 2 u Green Pepper; 250 g Ground Beef; 1 handful Parsley; 7 g Yeast; 300 ml Water

Pide turco

Medium

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 2 hr
Servings: 4

Summary

Boat-shaped Turkish flatbread filled with minced lamb and beef, onion, peppers and tomato, baked in a very hot oven and brushed with butter. It is cut into strips and eaten with your hands.

Ingredients

4 servings

Add to Bring!

500 g Wheat flour (strong bread flour, plus a little extra for rolling)
40 g Butter (melted, for brushing the edges)
2 tablespoons Olive oil (plus a little extra for the bowl)
2 u Tomato (ripe)
1 u Onion (medium)
2 cloves Garlic
1 u Lemon (in wedges, to serve)
2 teaspoons Salt (1½ for the dough and ½ for the filling)
0.5 teaspoons Black pepper (ground)
250 g Lamb Mince
1 teaspoon Pul Biber (or sweet paprika with a pinch of cayenne)
1 tablespoon Tomato Puree (concentrated)
1 teaspoon Ground Cumin
2 u Green Pepper (long, thin ones)
250 g Ground Beef (beef, not too lean)
1 handful Parsley (fresh, plus a little extra to serve)
7 g Yeast (dried, or 20 g fresh yeast)
300 ml Water (lukewarm)

Instructions

In a large bowl, mix the flour, yeast and 1½ teaspoons of salt. Add the lukewarm water and the oil and stir until there is no dry flour left. Turn the dough out onto the worktop and knead until smooth, elastic and barely sticky; if it sticks to your hands, oil them lightly rather than adding more flour.
15 min
Shape it into a ball, put it in the oiled bowl, cover with a tea towel and leave it to rise somewhere warm until doubled in size.
60 min
Meanwhile, make the filling. Chop the onion very finely and squeeze it in your hands over the sink to get rid of the juice. Deseed the peppers and tomatoes and chop them very finely too, along with the garlic and parsley.
15 min
Put both kinds of mince in a bowl with the chopped vegetables, tomato purée, pul biber, cumin, pepper and the rest of the salt. Knead it with your hand for a couple of minutes to a smooth paste, juicy but not watery. Keep it in the fridge until needed.
5 min
About 30 minutes before baking, put an upturned baking tray (or a pizza stone) low in the oven and preheat it to its highest setting, at least 250 °C, conventional heat.
Knock back the dough, divide it into 4 equal pieces and shape each into a ball. Cover and leave to rest so the gluten relaxes and the dough rolls out without shrinking back.
10 min
On a sheet of floured baking paper, roll each ball into a long oval about 35 × 15 cm and 3 or 4 mm thick. Spread a quarter of the filling over it in a thin layer, leaving a 2 cm border clear.
10 min
Fold the long edges in over the filling and pinch the ends firmly, giving them a slight twist, so they come to a point and the pide is boat-shaped.
5 min
Slide the pides, still on their paper, onto the hot tray two at a time and bake for 8 to 10 minutes per batch, until the edges are golden with a few charred spots and the meat is cooked and sizzling.
20 min
As soon as they come out, brush the edges with the melted butter so they are glossy and soft. Cut across into strips and serve hot with lemon wedges and a little parsley.
2 min

Notes

Pide is the Turkish flatbread that is filled and baked in the shape of a boat; every region has its own, and those from the Black Sea coast are known for being very long with pointed ends. The minced meat version is called kıymalı pide. Don't confuse it with lahmacun, which is round, very thin and has no folded edges. Variations: for kaşarlı, cover the dough with grated kaşar cheese (a mild cow's milk cheese that melts beautifully; a mix of mozzarella and a young, mild cheese will do), on its own or on top of the meat; for yumurtalı, crack an egg into the middle of each pide for the last 3 or 4 minutes of baking, or beat it and spread it over the filling. A very hot oven is what gives a crisp base and puffed-up edges; in Turkish wood-fired ovens they take just a few minutes. Common mistakes are spreading the filling too thickly, which leaves raw dough underneath, and not deseeding the tomatoes, which makes the filling watery. In a thin layer, the meat cooks through in the oven; it should not be pink inside (71 °C). Serve with ayran, the salted yoghurt drink. Pides keep for 2 days in the fridge and should be reheated in the oven, never the microwave; once baked and well wrapped, they freeze for up to 2 months.