Turkish Pide

Ingredients:

Dough👇 

320 g All-purpose flour

180 ml Water, lukewarm

4 g Instant yeast

5 g Salt

10 g Sugar

Filling👇 

300 g Ground beef

125 g Red bell pepper, diced

125 g Green bell pepper, diced

160 g Tomatoes, diced

50 g Onion, diced

15 g Garlic, minced

15 g Red chili, diced

20 g Fresh mint leaves, chopped

20 g Fresh parsley leaves, chopped

150 g Parmesan cheese, grated

10 g Salt

1 g Black pepper powder

3 g Cumin powder

5 g Sumac

Egg wash👇 

1 Egg yolk

1 tbsp Water

Topping👇

Black sesame seeds

white sesame seeds

Method: 

Begin by adding yeast to lukewarm water. Mix it with a whisk until the yeast is completely dissolved.

Add the yeast mixture into the bowl of the stand mixer. Then add the salt, sugar, and flour.

Attach the dough hook to the stand mixer and knead the dough for 10 minutes on speed two.

Scrape the sides and bottom of the bowl once at the beginning. This helps the dough come together faster.

After 10 minutes of kneading, shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and let it rest for an hour.

Meanwhile, prepare the filling. In a large bowl, add the ground beef, diced red and green bell peppers, tomatoes, chopped parsley, chopped fresh mint leaves, diced onion, minced garlic, diced red chili pepper, black pepper, cumin, sumac, and salt. Mix well to combine.

After an hour, sprinkle some flour on your working surface and deflate the dough. Divide it into 3 pieces, each weighing about 170g.

Shape each piece into a tight ball and cover them with a kitchen towel. Let them rest for 10 minutes before shaping them into pide.

After 10 minutes, sprinkle some flour on your work surface. Roll out each dough ball into an oval shape, approximately 38 x 20 cm.

Transfer the rolled-out dough onto a piece of parchment paper, then begin adding the filling.

Spread grated Parmesan cheese evenly over the rolled-out dough, leaving a 2 cm space around the edges. Next, spread one-third of the meat filling evenly on top of the cheese.

Begin by pressing one end of the dough firmly against the filling. Then, continue pressing and folding all around the edges, working your way towards the opposite end. Finally, press the other end firmly to seal the dough, ensuring the filling is securely enclosed. This method helps create the distinctive boat-like shape of Turkish pide.

Brush the folded dough with egg wash, then sprinkle with a mix of black and white sesame seeds.

Transfer the prepared pide with the parchment paper onto the back of a baking tray. This will make it easier to move the pide onto the oven stone. Place the pide, still on the parchment paper, onto a preheated oven stone in an oven set to 200°C. Bake for 40 minutes until golden brown and cooked through.

Once baked, enjoy the crispy exterior and soft, meaty interior.

Enjoy.