Here is such a Pide prepared in our Turkish hotel. This tortilla with meat was served for lunch and dinner, with soup, meat, salad, and children ate just like that. I liked this pide so much that I asked for a recipe and even attended a personal master class with the chef of our hotel. This is a real recipe for Turkish pide - thin crunchy dough, sharp, juicy, meat filling, no cheese, eggs and milk - this is not a pizza!
| Cook Time | 80 minutes |
| Servings |
Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 1/3 teaspoon Salt
- 1 teaspoon Dry yeast
- 200 ml Water warm
- 2 tablespoons Vegetable oil
Filling:
- 200 gram Minced meat I have beef
- 1/2 piece Bulgarian pepper
- 1 piece Tomato
- 1 piece Onion
- 1 teaspoon Tomato paste
- 2 pinches Salt
- 1 pinch Black pepper
- 1 pinch Red hot pepper (ground)
- 30 gram Butter
Ingredients
Dough:
Filling:
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Instructions
- The ingredients are designed for 3 servings (the optimal amount for a standard baking sheet for one go in the oven), in the photo I am preparing 2 tortillas. The first step is to mix the dry ingredients: flour, salt, yeast.
- Pour in the warm water with vegetable oil. Knead the elastic dough. Cover with cling film and leave in the heat for 1 hour. ( I put it on the warm bathroom floor).
- Collect the filling: Using a food processor, we grind vegetables - onions, tomatoes and bell peppers.
- Add tomato paste, salt, black and hot pepper. With pepper, adjust to taste and desired sharpness.
- Add the minced meat.
- Mix, the filling is ready!
- The dough came up and doubled in size.
- Divide the dough into 3 parts, roll the balls.
- In Turkey, this process is done by hand, the dough is stretched into the same long tortillas. I do not know how to do this, so the dough is rolled out with a rolling pin in a layer, 40 cm long, 15-20 cm wide. (the length is adjustable according to the size of Your baking sheet).
- Spread 1/3 of the filling on the dough and distribute it in a thin layer. It is more convenient to do this with your hand, the filling is smeared on the tortilla (in Turkey, they do the same).
- Distribute the filling slightly retreating from the edges of the tortilla.
- Turn up the sides of the tortilla.
- Ready!
- Take the pide by the edges and carefully transfer to a baking sheet covered with baking paper. Top with slices of sliced butter.
- In Turkey, pide is baked in large ovens, we use an oven, it turns out no less delicious! Place a baking tray with pide blanks in a preheated 250-degree oven on the 2nd level from the bottom (I have 5 of them), double-sided mode, without blowing. Bake for 15-20 minutes.
- Ready-made pide can be smeared with sour cream (natural yogurt) and sprinkled with herbs, but in Turkey they are simply cut into portions and served to the table.
- The dough is crispy, thin, the filling is juicy, sharp, like in Turkey!I prefer to cover the ready-made pide with a towel and let them rest. The dough becomes softer. Pide is delicious both hot and cold, (it can be reheated in the microwave, the taste and juiciness are preserved).Bon appetit!
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