Turkish pizza, Kymani Pide
Pide is the ultimate Turkish comfort food, consisting of a boat-shaped flatbread topped with all kinds of fillings. This recipe is for Kymani (mincemeat) pide,
Servings 5 pideler
Ingredients
For the dough
- ½ cup lukewarm water add extra if needed
- ½ 7g sachet instant yeast
- 1 dessert spoon sugar
- 3 tbsp olive oil
- 2.5 cups bread flour
- ½ dessert spoon salt
For the filling
- 400 g minced meat I used lamb but beef would work just as well
- 1 medium onion
- 1 tomato
- 1 red pepper
- 1 green pepper
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp paprika
- ½ tsp black pepper
- 2 tbsp vegetable oil
- ¼ bunch fresh parsley
Instructions
- Preheat the oven to 300 °C, or as high as your oven will go. Mix the flour, salt, water, sugar and oil and knead them until well-mixed. You can use a dough machine if you like, although it’s not necessary. Once the dough is formed, wrap it in cling film and leave it to rest for an hour or so.
- Finely chop the onion, red pepper, green pepper and parsley and mix together.
- Add the salt, black pepper, cumin, oregano and paprika and stir to combine.
- Fry the mixture in vegetable oil over a medium heat for 5-10 minutes, until cooked through. Remove from the heat and keep warm.
- Unwrap the dough from the cling film and form into palm-sized dough balls. Use a rolling pin to open them up and roll them out into flat, circular pieces. Then, use your hand to carefully stretch the dough on each side in order to form an oval shape.
- Scoop the mincemeat filling onto the flat dough and then fold the outer edges in all around the sides, using beaten egg to seal together. When you have finished folding over the edges, brush the egg over the top of the exposed dough.
- Place the pideler onto a large oven tray lined with parchment paper, transfer them to the oven and bake for 10 minutes.
- Remove from the oven, slice diagonally and serve hot with fresh lemon wedges and a sprinkle of parsley.
Notes
Tips
- Saray’s recipe recommends the use of a food processor to blend the onion, peppers and parsley together, but I didn’t use one and it turned out fine - just chop the veggies finely!
- Once you’ve rolled out your dough and it’s in the flat, oval-shaped stage, transfer it onto the baking parchment before you add the filling. That way, you can avoid the risk of your pide falling apart when you lift it onto the baking tray (yes, this happened to me!)