A regional recipe in which pre-made kavurma is spread over pide dough along with onion and covered with kaşar before baking. The kavurma's own fat seeps into the dough, producing a filling, richly flavored pide.
Mix the yeast and sugar into lukewarm water and let sit for 5 minutes; once foamy, add the flour and salt and knead a soft dough. Cover and let rise for 45 minutes.
Blend the kavurma with finely chopped onion and black pepper; the kavurma's own fat is enough to bind the filling together.
Divide the risen dough into 4 pieces and roll out thin; fold up the edges, spread the kavurma filling evenly, and sprinkle kaşar cheese on top.
Bake in an oven preheated to 250 degrees for 20 minutes, until the edges are browned and the kaşar cheese has melted.
Drizzle melted butter over the pides fresh from the oven and slice while still hot to serve.
Important: Since kavurma may already be salty, be careful when adding extra salt to the dough — adjust it by tasting. Allergen: contains wheat (gluten) and dairy products.
If you don't have ready-made kavurma (fried diced meat) on hand, you can sauté cubed meat in its own fat and let it cool before using; fresh kavurma noticeably enhances the pide's flavor.
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