Selam everybody...Merhaba from Turkey...
In Turkey, pita (called pide) has a soft, chewy texture. The pizza-like foods called lahmacun are made with oval-shaped pieces of pide dough topped with finely chopped meat and herbs before baking. Pide also refers to another pizza-like food made of pide dough topped with different ingredients. With distinctive charcoal aroma from traditional stone oven, makes this pide is a "must try food" when you visit Turkey.
Regional variations in the shape, baking technique, and topped ingredients create distinctive styles for each region. Such pides can include chicken, beef, cheese, potatoes, garlic and many other ingredients. Beside Pide with chicken topping, Turkish sausage topping, and pide with cheese and egg topping, today I'll share my post Kıymalı Pide or pide with ground meat topping. This is slightly different from my previous Kıymalı Pide I made before.
And you can choose ayran for beverage accompany this pide.
|I rolled my dough away too thin, please make thicker than mine|
And my today post is kıymalı Pide or Turkish Pita bread with ground meat topping. You can use ground lamb meat or beef, but for my pide I use 50:50 ground lamb and beef meat. Use ground meat with about 10% fat. The fat will melt and adding wonderful taste for your pide.
Kıymalı Pide /Pita bread with ground meat topping recipe
- 500 g bread flour
- 200 ml warm water
- 2 tsp instant dry yeast
- 1 tsp sugar
- 2 tsp salt
- 1 tbsp olive oil
- fine semolina flour, enough for dusting the working table (optional), you can use AP flour
- 500 g ground meat, beef or lamb( I use 50:50 beef and lamb), 10% fat
- 1 medium onion, finely chopped
- 1 big/ 2 medium tomatoes, remove the seeds and roughly chopped
- 2~3 carliston chili pepper, remove seeds and finely chopped
- about 2 tsp salt or to taste
- 1 tsp black pepper powder
- 1 tbsp tomato paste, dilute in 100 ml water.
- carliston chili pepper, halved and cut into 7 cm
- tomatoes, slice
- butter or olive oil for brush the pide
For Pide; In a big bowl, dissolve yeast, sugar, and 1 tbsp flour with warm water. Let it stand for about 5~10 minutes until foamy.
To the foamy mixture, add in flour and salt. Start to knead. You can knead manually or with stand mixer with hook paddle. Knead in olive oil and continue to knead until it smooth and elastic. Note: you may need more water or flour, add in carefully.
Cover with damp kitchen towel or plastic wrap, let it stand until it double in volume. How long it's depend on your local temperature. (see illustration 1)
Meanwhile make the meat topping; in another bowl, mix all topping
ground meat ingredients and mix to combine, set a side.
Flatten the dough and put on lightly floured working table with semolina flour. Make a big ball and divide the ball into 4 equal parts. Shape each part into smaller balls.
Working one ball at a time. Using rolling pin, roll the dough into long oval shape. Do not too thin like mine. Roll it about 7 ~8 mm thick (mine is thinner than that). Move the rolled dough over baking paper sheet. It will help you easier to remove it later to pan. (see pict 3)
Divide ground meat topping into 4 equal part. Take one part and spread over the rolled dough, leaving about 3 cm empty from edges (pict 4). Arrange chili and tomato slice over the meat.
Fold each side the dough like a small boat push and attach each sides. Remove the sheet onto baking pan. Do same procedure to all dough and topping. Let them rest about 30 minutes.
Pre heat oven at 190°C few minute before baking time. Bake them about 30 minutes or until it golden brown. Once it remove from oven, brush the pide side with oilive oil or butter.
Serve warm with ayran. Afiyet Olsun
CHECK MY OTHER YUMMY POSTS:
|Kumpir/ turkish stuffed potato|
|peynirli yumurtali Pide|
|Tavuklu pide/ pide with chicken topping|