- 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
Kitchen equipment needed
- standmixer of knead the dough by hand
- small bowl
- fork or small whisk
- clean kitchen towel
- large bowl
- oven tray lined with parchment paper
- silicone kitchen brush
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 flavors 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.
FOLD the sides inwards to close the pide and use some olive oil to stick the dough together. COAT the lamb and dough with olive oil.
BAKE the breads in the oven for about 20 minutes, or until beautiful golden brown. Enjoy!