Turkish
Kiymali Pide
Boat-shaped Turkish pide filled with spiced beef, tomato, pepper, onion, and herbs.
4 servings · 65 minutes prep · 18 minutes cook
Ingredients
Dough
- 3 1/2 cups, plus more for dusting
- 2 tsp
- 1 1/2 tsp
- 1 tsp
- 1 1/4 cups
- 2 tbsp
Filling
- 1 lb, 85/15
- 1 small, finely grated and squeezed
- 1 medium, seeded and finely diced
- 1 small, finely diced
- 1 tbsp, Turkish biber salçası, mild or hot
- 1/3 cup, finely chopped
- 1 tsp
- 1/2 tsp
- 1/2 tsp, freshly ground
- 1 tsp
- 2 tbsp, melted, for brushing
Directions
Make the Dough
- Mix all purpose flour, instant yeast, , and granulated sugar. Add warm water and olive oil.
- Knead for 6 to 8 minutes, until smooth and elastic. Cover and rise for 60 to 75 minutes, until doubled.
Make the Filling
- Mix ground beef, yellow onion, tomato, green pepper, red pepper paste, parsley, sweet paprika, ground cumin, black pepper, and .
- The filling should be spreadable and moist but not wet; drain any visible liquid.
Shape and Bake
- Heat oven to 500°F with a baking stone or inverted sheet pan inside for 30 minutes.
- Divide dough into 4 pieces. Roll each into a long oval about 14 inches by 6 inches.
- Spread one quarter of the filling thinly over each oval, leaving a 3/4-inch border. Fold the edges inward and pinch the ends to form a boat.
- Bake for 10 to 12 minutes, until the crust is browned and the ground-beef filling reaches {{temperature:160°F}}. Brush the edges with unsalted butter and serve hot.
