Name: Turkish pide
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Turkish
Ingredients: 500 gram all-purpose flour; 1 sachet dry yeast (7 gram); 100 ml water; 100 ml milk; olive oil; 1 teaspoon salt; 500 gram minced lamb; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground chili (depending how spicy you like your filling); 2 onions; 3 garlic cloves; a few sprigs of fresh mint; a few sprigs of fresh parsley; 2 tablespoons tomato paste; pepper and salt to taste

Ingredients

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Ingredients dough

500 gram all-purpose flour
1 sachet dry yeast (7 gram)
100 ml water
100 ml milk
olive oil
1 teaspoon salt

Ingredients filling

500 gram minced lamb
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground chili (depending how spicy you like your filling)
2 onions
3 garlic cloves
a few sprigs of fresh mint
a few sprigs of fresh parsley
2 tablespoons tomato paste
pepper and salt to taste

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Kitchen equipment

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standmixer of knead the dough by hand
small bowl
fork or small whisk
clean kitchen towel
large bowl
oven
oven tray lined with parchment paper
rolling-pin
silicone kitchen brush

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Preparation

1 hours 30 minutes 4 people Lunch

View the original recipe via:
https://ohmydish.com/recipe/turkish-pide

Preparation -- 1 hour

HEAT the water along with the milk until it's lukewarm, it shouldn't be too hot. ADD the yeast and WHISK well. Wait for about 10 minutes, until the yeast will look foamy. You can knead the dough using your standmixer or knead by hand.

COMBINE flour with salt and ADD about 4 tablespoons olive oil. ADD the yeast mixture and knead until it's elastic and smooth, this will take at least 5 minutes. PLACE the dough ball in the bowl and cover with a damp warm kitchen towel.

Let it rise for 45 minutes to an hour, or until doubled in size. Meanwhile make the filling. COMBINE minced lamb with ground coriander, cumin and chili. PEEL and finely chop the onions and garlic cloves.

Finely CHOP the mint and parsley and ADD it all together along with the tomato paste. SEASON with pepper and salt and let the flavours enhance.

PRE-HEAT the oven to 220 degrees celsius or 430 degrees Fahrenheit.

Finishing the Turkish pide -- 30 minutes

DIVIDE the dough into 4 equal pieces and roll each piece into an oblong piece, about 4 mm thick. (0.15 inch) DIVIDE the lamb mixture onto the dough and leave the edges free.