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Home Turkish pide with minced meat, pepper and parsley

Turkish pide with minced meat, pepper and parsley

Turkish Pide Minced meat Pizza oven Wood-fired Flatbread To share Medium

A pide is a Turkish little boat of thin dough with a filling that cooks in the oven, not beforehand. That only works if you spread the minced meat thinly and let the vegetables drain well. In a pizza oven at a slightly lower temperature you get a crunchy, lightly charred edge and a juicy filling in a few minutes. Don't make them longer than 25 centimetres. Then they fit easily on the stone and you can turn them without the points hitting the oven wall.

x_ckl_recipe_markerTurkish pide with minced meat, pepper and parsley Crispy Turkish pide with seasoned minced meat, pointed pepper and tomato, cooked in minutes on the pizza stone. How to make Turkish pide with minced meat? Main course Turkish 4 40 minutes 5 minutes per pide 2 hours 45 minutes

Mix the water with the yeast and the sugar. Add the flour, salt and olive oil and knead for 8 minutes until you have a smooth dough. Cover and let rise for 1.5 hours until doubled in volume.
Finely chop the onion. Remove the seeds from the pepper and the tomatoes and cut both into very small dice. Let the vegetables drain in a sieve for 15 minutes and then press them lightly.
Mix the minced meat with the drained vegetables, the tomato paste, cumin, pul biber, salt, pepper and half of the finely chopped parsley. Knead briefly until everything is evenly distributed.
Divide the dough into 6 pieces, shape into balls and let them rest covered for 15 minutes.
Heat the oven until the thermometer reads around 400 °C, which takes about 15 minutes. Then let the heat die down a bit until it is around 300 °C. At this temperature the filling cooks before the crust burns.
Roll each ball out on a floured surface into an oval of about 25 x 12 cm. Spread a thin layer of filling over it and leave a 2 cm border all around.
Fold the long edges in over the filling and pinch the ends firmly together into a pointed boat. Brush the edges with egg and scatter sesame or nigella seeds over them.
Slide the pide onto the stone and bake for 4 to 5 minutes. Turn the stone a quarter turn every minute so the side near the fire doesn't get too dark. The pide is done when the crust is golden brown and the minced meat is no longer pink anywhere.
Sprinkle with the remaining parsley and serve with lemon wedges.

Turkish Pide Minced meat Pizza oven Wood-fired Flatbread To share Medium 500 g wheat flour 300 ml lukewarm water 4 g dried yeast 1 tsp sugar 10 g salt 2 tbsp olive oil 300 g minced beef or lamb 1 onion 1 red pointed pepper 2 firm tomatoes 1 tbsp tomato paste 1 tsp ground cumin 1 tsp pul biber (Turkish chili flakes) 1 tsp salt, for the filling 0.5 tsp black pepper half a bunch flat-leaf parsley 1 egg, beaten 1 tbsp sesame seeds or nigella seeds 1 lemon, cut into wedges Pizza oven Pizza peel Rolling pin Bench scraper Sieve Heat-resistant gloves Pizza Oven pizza-ovens Make Your Own Pizza make-your-own-pizza Pizza Accessories pizza-accessories Pizza Plates pizza-plates ZiiPa Pizza Oven Piana - Wood-fired - with Thermometer - Anthracite - for ø 30 cm pizzas - Rotating pizza stone ZiiPa ["Pizza Oven"] ZiiPa Protective cover - for Pizza Oven Piana - Anthracite ZiiPa ["Beschermhoes"] ZiiPa Kneading board Paoli - 45 x 45 cm - stainless steel - Non-slip ZiiPa ["Kneedplank"] KitchenAid Bowl Scraper set Core Silicone 2pc Black/Red - KitchenAid ["Deegschraper"] Cookinglife Grill Pizza Cutter / Pizza Knife - 35 cm Grill Fanatics Pizzasnijder Cookinglife Grill BBQ Gloves / Oven Gloves Black Leather 500 °C - 2 pieces Grill Fanatics BBQ Handschoen Pizza diavola with 'nduja and hot honey foodies-pizza-diavola-with-nduja-and-hot-honey Pizza Margherita from the pizza oven foodies-pizza-margherita-from-the-pizza-oven

Recipe

Turkish pide with minced meat, pepper and parsley

Crispy Turkish pide with seasoned minced meat, pointed pepper and tomato, cooked in minutes on the pizza stone.

Course	Main course
Kitchen	Turkish
Servings	4

Preparation time

Preparation time	40 minutes
Time in oven	5 minutes per pide
Total	2 hours 45 minutes

Equipment

Pizza oven
Pizza peel
Rolling pin
Bench scraper
Sieve
Heat-resistant gloves

Ingredients

500 g wheat flour
300 ml lukewarm water
4 g dried yeast
1 tsp sugar
10 g salt
2 tbsp olive oil
300 g minced beef or lamb
1 onion
1 red pointed pepper
2 firm tomatoes
1 tbsp tomato paste
1 tsp ground cumin
1 tsp pul biber (Turkish chili flakes)
1 tsp salt, for the filling
0.5 tsp black pepper
half a bunch flat-leaf parsley
1 egg, beaten
1 tbsp sesame seeds or nigella seeds
1 lemon, cut into wedges

How to make Turkish pide with minced meat?

Mix the water with the yeast and the sugar. Add the flour, salt and olive oil and knead for 8 minutes until you have a smooth dough. Cover and let rise for 1.5 hours until doubled in volume.
Finely chop the onion. Remove the seeds from the pepper and the tomatoes and cut both into very small dice. Let the vegetables drain in a sieve for 15 minutes and then press them lightly.
Mix the minced meat with the drained vegetables, the tomato paste, cumin, pul biber, salt, pepper and half of the finely chopped parsley. Knead briefly until everything is evenly distributed.
Divide the dough into 6 pieces, shape into balls and let them rest covered for 15 minutes.
Heat the oven until the thermometer reads around 400 °C, which takes about 15 minutes. Then let the heat die down a bit until it is around 300 °C. At this temperature the filling cooks before the crust burns.
Roll each ball out on a floured surface into an oval of about 25 x 12 cm. Spread a thin layer of filling over it and leave a 2 cm border all around.
Fold the long edges in over the filling and pinch the ends firmly together into a pointed boat. Brush the edges with egg and scatter sesame or nigella seeds over them.
Slide the pide onto the stone and bake for 4 to 5 minutes. Turn the stone a quarter turn every minute so the side near the fire doesn't get too dark. The pide is done when the crust is golden brown and the minced meat is no longer pink anywhere.
Sprinkle with the remaining parsley and serve with lemon wedges.

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Common mistake: a wet, soggy base. That almost always comes from vegetables releasing too much moisture. Cut them as finely as you can, let them drain and don't spread the filling thicker than half a centimetre.

The filling goes into the oven raw. That keeps the minced meat juicy and lets the fat soak into the dough. If you want to be sure it's cooked, cut into the centre of the first pide to check.

Whisk a knob of melted butter into the parsley and brush that over the crust immediately after baking. That's how many pide bakeries do it.

Variations: break an egg into the center of the filling just before the end of the baking time and let it cook for another minute. A vegetarian version is made with crumbled feta, spinach and spring onion instead of minced meat.

On gas lower the flame immediately after preheating until the thermometer reads around 300 °C. In a regular oven bake the pides for 10 to 12 minutes at 250 °C on a preheated stone or baking tray.

You can make the filling a day ahead and store it covered in the fridge. Baked pides keep for 2 days in the fridge and can also be frozen. Reheat them on the stone for a few minutes.