Discover the Irresistible Charm of Turkish Pide with Ground Beef

Embark on a culinary journey to the heart of Turkey with Pide, a delightful flatbread resembling a slender boat crafted from airy yeast dough. Filled generously with savory ground beef, this dish is a true gem of Eastern cuisine, guaranteed to satisfy your taste buds with its rich, juicy flavors and comforting textures. Whether you're new to Turkish cooking or a seasoned enthusiast, this recipe promises a memorable and delicious experience.

Step-by-Step Preparation Guide

Total Preparation Time: Approximately 2 hours 30 minutes

1. Step 1:

   

   Start by gathering high-quality ingredients for the dough. Use premium all-purpose flour for the best texture. Opt for extra virgin olive oil to enhance flavor and nutrition. Choose active dry yeast that dissolves in water—check the packaging instructions carefully to ensure proper activation.

2. Step 2:

   

   In 100 ml of warm water (around 98-104°F), combine 1 tablespoon of flour, sugar, and the yeast. Let this mixture sit for 10-15 minutes until it becomes frothy, indicating the yeast is active and ready to use. If it doesn't foam, start over with fresh yeast to ensure successful dough rising.

3. Step 3:

   

   In a large bowl, sift most of the flour and mix in salt and the yeast mixture. Sifting introduces oxygen into the flour, which helps create a light, airy dough that rises well during baking.

4. Step 4:

   

   Add the remaining warm water and olive oil to the flour mixture.

5. Step 5:

   

   Knead the dough until smooth and non-sticky, gradually incorporating more flour as needed. Flour absorption may vary, so avoid adding too much to prevent a dense texture. Aim for a soft, elastic dough that bounces back when pressed.

6. Step 6:

   

   Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.

7. Step 7:

   

   Prepare the filling by properly thawing ground beef if frozen, ideally in the refrigerator overnight to maintain quality and safety.

8. Step 8:

   

   Roast bell peppers in the oven until charred. Then place them in a sealed bag to cool, which makes peeling easier. You can roast peppers wrapped in foil or in a baking pouch for convenience.

9. Step 9:

   

   Peel the roasted bell peppers, remove seeds, and dice finely. Peel tomatoes by scoring a cross on the skin and blanching in boiling water briefly, then dice. Finely chop onions, using less or grating them if you prefer a milder flavor while keeping moisture in the filling.

10. Step 10:

    

    Wash and finely chop fresh parsley. Feel free to substitute or complement with dill, cilantro, or a blend of fresh herbs for added aroma and flavor.

11. Step 11:

    

    Combine ground beef with bell pepper, tomato, onion, coriander, mint, salt, and pepper. Mix thoroughly, adding cold water or broth gradually to keep the filling juicy and tender.

12. Step 12:

    

    Preheat your oven to 430-450°F (220-230°C). Deflate the risen dough and divide it into 4 equal portions. Roll each portion into an oval shape on a floured surface. Place the dough ovals on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving about 1 cm (0.4 inch) border free for sealing.

13. Step 13:

    

    Fold and crimp the edges of the dough to form the characteristic boat shape, ensuring the filling is snugly enclosed but visible in the center.

14. Step 14:

    

    Prepare an egg wash by beating one egg. This will give the crust a beautiful golden shine after baking. Also have some melted butter ready for finishing.

15. Step 15:

    

    Brush the dough edges with the egg wash. Bake the pides for 15-20 minutes in the preheated oven until the crust is golden and the filling is cooked through. Oven times may vary, so monitor closely.

16. Step 16:

    

    Once baked, brush the hot pides with melted butter and sprinkle with fresh parsley. Serve immediately while warm and enjoy a true taste of Turkey!

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