Traditional kıymalı pide, where thin dough is spread with a thinned minced-meat mixture and oven-baked. Its minced meat blended with tomato and pepper, combined with crispy edges, makes it both a filling and delicious main course.
Add the sugar and yeast to warm water and let rest. Knead the flour, salt and yeast mixture into a soft dough, cover and let rest until it doubles in size.
Mix the ground meat with finely chopped onion, grated tomato, long green pepper and parsley. Add salt, black pepper and red pepper flakes and knead the filling well. The filling shouldn't be too wet — it should spread without falling apart.
Divide the dough in two and roll each piece into a long thin oval on a floured counter. Spread the ground meat filling in a thin layer over the dough, leaving a two-finger border at the edge. Fold the edges inward and pinch the ends together to form a boat shape.
Brush beaten egg yolk on the edges of the pides. Bake in a preheated 250°C oven until the edges are browned and the ground meat is fully cooked.
Important: If the ground meat filling is too wet, it will soak the dough; prepare the filling so it's lightly moist but holds together. Contains gluten and egg. Make sure the ground meat is fully cooked. Serve the pide hot.
Adding a dessertspoon of tomato paste to the mixture gives color and depth of flavor. Spreading the ground meat raw over the dough lets it release its juices into the dough as the pide bakes, creating a tastier base.
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