Hearty kuşbaşı meat pide, made by arranging marinated cubed meat, peppers, and tomatoes over thinly rolled pide dough and baking it. With its crispy edges and juicy pieces of meat, it's one of the most beloved meat varieties from pide bakeries.
Add sugar and yeast to lukewarm water and let it sit. Knead the flour, salt and yeast mixture to obtain a soft dough, and let it rest until doubled in size.
Combine the diced meat with onion, pepper, tomato, tomato paste, salt and black pepper. Sautéing it in a pan for a few minutes to release its liquid helps it cook quickly in the oven.
Divide the dough in two and roll each into a long thin oval. Spread the meat filling over it, leaving a border around the edge, then fold the edges inward to shape it like a boat.
Brush the edges with beaten egg yolk. Bake in an oven preheated to 250°C until the edges are browned and the meat is fully cooked.
Important: Make sure the red-meat cubes on the pide are fully cooked; cutting the meat small helps it cook evenly. Contains gluten and egg. Marinating the meat beforehand helps it become tender and flavorful. Served hot.
Searing the meat briefly before arranging it on the pide keeps it from releasing its juices into the dough during the short bake. Brushing the edges with egg gives the pide a glossy color.
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