Kıymalı Pide

Instructions

1. Step 1

   Combine the lukewarm water, instant yeast, and sugar in a large mixing bowl. Let the mixture stand until lightly foamy.

   Timer: 5 min (fixed)

   Ingredients used: 7.0 gr Instant Yeast, 5.0 gr Sugar, 300.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Add the flour, 1 ½ tsp (9 gr) salt, and 1 tbsp (15 ml) olive oil. Mix into a rough dough, then knead until smooth and elastic.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr All-Purpose Flour, 15.0 ml Olive Oil, 9.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Cover the bowl and leave the dough in a warm place until approximately doubled in size.

   Timer: 60 min (fixed)

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Preheat the oven to 250°C with a baking sheet inside. Cut parchment paper into four pieces large enough to hold the shaped pides.

   Timer: 25 min (fixed)

   Cookware: baking sheet, parchment paper

5. Step 5

   Combine the beef, onion, tomato, green bell pepper, parsley, tomato paste, paprika, black pepper, cumin, the remaining 1 tsp (6 gr) salt, and the remaining 1 tbsp (15 ml) olive oil. Mix just until evenly distributed.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Beef, 20.0 gr Flat-Leaf Parsley, 120.0 gr Green Bell Pepper, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 150.0 gr Onion, 4.0 gr Paprika, 6.0 gr Salt, 200.0 gr Tomato, 15.0 gr Tomato Paste

   Cookware: Chef Knife, cutting board, small bowl

6. Step 6

   Deflate the risen dough gently and divide it into four equal portions. Roll each portion on parchment into a thin oval about 35 cm long.

   Timer: 8 min (fixed)

   Cookware: kitchen towel, parchment paper, rolling pin

7. Step 7

   Divide the filling evenly among the dough ovals, spreading it thinly and leaving a 2 cm border. Fold the long edges inward and pinch the ends together to form four boat shapes.

   Timer: 7 min (fixed)

   Cookware: parchment paper

8. Step 8

   Brush the exposed dough edges with the beaten egg.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Egg

   Cookware: pastry brush, small bowl

9. Step 9

   Transfer the pides with their parchment to the hot baking sheet, working in batches if necessary. Bake each batch until the crust is deeply golden and the center of the beef reaches 71°C.

   Timer: 14 min (fixed)

   Cookware: baking sheet, instant-read thermometer, parchment paper

10. Step 10

    Brush the hot crust edges with the melted butter. Rest briefly, then slice and serve warm.

    Timer: 3 min (fixed)

    Ingredients used: 20.0 gr Butter

    Cookware: pastry brush