Kiymali Pide (Turkish Minced Meat Pide)

Instructions

1. 1

   Dissolve the yeast and sugar in the lukewarm water. Mix the flour and salt in a large bowl, add the yeast mixture and knead for 8-10 minutes to a soft, slightly tacky dough. Cover and prove in a warm spot for about 1 hour, until doubled.

2. 2

   Meanwhile make the filling: mix the raw minced beef with the chopped onion, pepper paste, tomato paste, parsley, cumin, pul biber, black pepper and a good pinch of salt. Knead by hand for 2 minutes so the flavours bind - the meat goes on raw and cooks in the oven.

3. 3

   Heat the oven to 250C (or its maximum) with a baking tray or pizza stone inside. Divide the dough into 4 pieces and rest, covered, for 10 minutes.

4. 4

   On a floured surface, roll each piece into an oval roughly 35cm long and 15cm wide - it should be quite thin, about 3-4mm.

5. 5

   Spread a quarter of the meat filling down the middle of each oval, leaving a 2cm border. Fold the long edges in over the filling and pinch the two ends firmly into points to make the classic boat shape.

6. 6

   Brush the exposed dough edges with the egg yolk and milk mixture, then slide the pide onto the hot tray. Bake for 12-15 minutes, until the crust is golden and the meat is sizzling and cooked through.

7. 7

   Brush the hot crusts with melted butter, cut each pide crossways into strips and serve straight away with cold ayran, lemon wedges and extra parsley.