Kiymali Pide

Summary

Ingredients

For the dough:

• 600 grams flour
• 1 egg (s)
• 1 tablespoon salt
• 1 teaspoon sugar
• 1 cube yeast
• 1 tablespoon oil
• water, lukewarm
• milk

For the filling:

• 600 g minced beef
• 1 large onion (s)
• 1 clove garlic
• 1 can tomato (s), peeled
• 2 tablespoon tomato paste
• 1 ½ tablespoon paprika pulp, (beaver salca)
• 1 bunch parsley, smooth
• Black pepper (Kara Biber)
• Chilli pepper (s), dried, (Pul Biber)
• salt
• 1 glass vegetable oil, approx. 200 ml

For painting:

• 400 g yourt
• 1 egg yolk
• sesame
• Black cumin

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Instructions

1. For the dough, put the flour in a large bowl. Scatter the salt on the edge, add the sugar and the egg. Make a well in the middle of the flour, some lukewarm water (in Turkish cuisine people cook with a sense of proportion, so it is difficult for me to give an exact indication. I put 1 liter of water in front of me, so I can gradually Add water). Crumble the yeast into the water and simply stir and dissolve it by hand. Then add the oil and milk. Milk is like water, I would call it a shot of milk. Now stir the flour into the yeast mixture. To do this, knead a little flour from the side into the middle until a firm dough is formed. They say the dough has to be the consistency of an earlobe. If it is too dry, knead some more water. When you have kneaded everything well (calmly 8-10 minutes!), Form a ball out of the dough. Soak a tea towel in warm water and cover the bowl with it. Let rest for 1 - 1.5 hours in a warm place.
2. For the minced meat, wash and chop the parsley. Halve the onion and chop in a food processor, then put the chopped onions with the minced meat 1 teaspoon salt and the oil in a bowl (do not mix yet). Cut the garlic very finely and also add to the mince. Also put the peeled tomatoes (with juice) in the food processor, with tomato paste, Biber Salca, Pul Biber, Kara Biber and salt. Of course, you have to vary the amount of spices according to your taste. If you don`t like it spicy, you should leave out the Pul Biber. Now mix everything and also add to the minced meat. Add parsley and mix very well. This is best done with your hands!
3. After the resting time, the dough should have risen well. Now remove dough the size of an apple with a spatula, place it on the floured work surface and shape it into a ball, quickly shape the rest of the dough into balls (I get about 16 balls). Place these next to each other with a little distance and place a damp tea towel over them. Let it steep for 5 minutes. In the meantime, mix the yoghurt with the egg yolk in a bowl and preheat the oven to 220 °.
4. Then take the first ball of dough (cover the remaining balls of dough with the cloth again and again) put it back on the flour, sprinkle with flour on both sides and roll it out with a rolling pin. It should look like a plate, also about the dia of a plate. Now place 3 heaped tablespoons of the filling lengthways on the dough and spread thinly with the back of the spoon (not up to the edges, as these still have to be folded over). Now fold the edges of the dough left and right to the middle so that it takes the shape of a ship. Tap firmly with your fingers. Now brush everything with a little yoghurt and egg yolk mixture, sprinkle with sesame seeds and caraway seeds and place on a baking sheet. 2 pides should fit on a baking sheet. Then bake at 200 ° C for about 20 minutes. Repeat all of this with the rest of the batter.
5. Simply cut into manageable pieces to serve, and z. Serve with fresh salad and Turkish black tea. Tastes very good warm and cold.

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