Pizza and Turkish flatbreads
Traditional Turkish pide is made with a thin dough topped with seasoned ground beef and baked. The tomato and pepper filling pairs with crisp edges to make a hearty, flavorful main dish.
Stir the sugar and yeast into the lukewarm water and let stand. Knead the flour, salt and yeast mixture into a soft dough. Cover and let rise until doubled in size.
Mix the ground beef with the finely chopped onion, grated tomato, long green pepper and parsley. Add the salt, black pepper and Turkish red pepper flakes, then knead the filling thoroughly. It should be moist but firm enough to spread without falling apart.
Divide the dough in two and roll each piece into a thin, elongated oval on a floured surface. Spread a thin layer of ground beef filling over the dough, leaving a two-finger-wide border. Fold the edges inward and pinch the ends together to make a boat shape.
Brush the edges of the pide with beaten egg yolk. Bake in an oven preheated to 250°C / 480°F until the edges are browned and the ground beef is fully cooked.
Important: If the ground beef mixture is too wet, it will soak the dough. Keep it moist but firm enough to spread without falling apart. Contains gluten and egg. Make sure the ground beef is fully cooked. Serve the pide hot.
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