Turkish pizza pide
8 servings
120 minutes
Turkish pide differs from Italian pizza in its elongated shape and, like pizza, is cooked in the oven. Our recipe has a traditional version of the filling - ground lamb, tomatoes, peppers, onions and herbs, although sometimes pide is prepared with cheese and eggs , like khachapuri.
1
Mix flour, yeast, 5 grams of salt and sugar each, 25 ml of vegetable oil, and warm water. Knead a uniform dough.
- Wheat flour: 510 g
- Dry yeast: 10 g
- Salt: to taste
- Sugar: to taste
- Vegetable oil: 25 ml
- Water: 240 ml
2
Transfer it to a greased bowl, cover it, and place it in a warm spot for 40-60 minutes.
- Vegetable oil: 25 ml
3
In a pan, sauté the chopped onion with cumin until soft, then add finely chopped peppers and garlic, and sauté for 2 minutes.
- Onion: 180 g
- Cumin (zira): 2 teaspoons
- Sweet pepper: 200 g
- Garlic: 20 g
4
After that, add the minced meat and fry for 10-15 minutes. Add tomato paste, black pepper, chili flakes, sugar and salt to taste, and fry for another 2-3 minutes. Then remove from heat and add half of the chopped parsley to the minced meat.
- Minced lamb: 700 g
- Tomato paste: 40 g
- Ground black pepper: to taste
- Chili pepper flakes: 1 teaspoon
- Sugar: to taste
- Salt: to taste
- Parsley: 40 g
5
Knead the risen dough and divide it into equal parts.
6
Roll out a piece of dough into a long thin layer and place it on a baking sheet lined with parchment paper. Spread one-eighth of the filling in a thin layer on the dough, leaving 2-3 cm from the edges.
- Minced lamb: 700 g
7
Fold the edges of the dough and pinch the ends of the pide to form a boat-shaped pie.
8
Grease the dough with olive oil and send the pide to an oven preheated to 180 degrees for 15-20 minutes until the dough is golden.
- Olive oil: 50 ml
9
Sprinkle the ready pide with parsley and cut it across.
- Parsley: 40 g
10
Serve hot.