For the batter, heat the milk in a mug in the microwave. Then dissolve the fresh yeast in it. It dissolves best if you stir it from time to time. Put the flour in a deep bowl and make a dent in the heap of flour with your fist. Then fill it with egg, salt and oil. Now mix the ingredients by hand or with a hand mixer with a dough hook. Mix in the yeast-milk mixture in sips until you have a homogeneous dough. If the dough is too moist, gradually work in a little more flour. If the dough is too dry, just add some warm water and work it in. Cover the dough in the bowl with a kitchen towel and let it rest for 30 minutes (at room temperature).
For the topping, put the minced meat in a bowl. Then finely chop the onion, tomatoes, bell pepper and garlic and add to the minced meat. Add tomatoes and pepper pulp. Now it is best to mix the ingredients by hand into an even mass. Now season the minced meat with salt, pepper, chili powder and paprika powder. I prefer to use ground beef, but other types of meat are of course also possible.
Preheat the oven to 200 ° C.
Now shape the yeast dough into hand-sized balls and then roll out oval with an oklava or a rolling pin. About 0.5 cm thick. Then apply 2 tablespoons of minced meat mixture to the dough, leaving an approx. 1 cm wide edge. Then fold in the edges and lightly press the tips on both sides. So that the dough particles get a ship-like shape. Repeat this process until the dough and minced meat mixture are used up. Then brush the dough pieces with a milk and egg mixture. Then place the pieces on a baking sheet with baking paper and put them in the preheated oven for 10 minutes until they are golden brown. Then serve or cover to protect them from drying out, preferably with aluminum foil.
Pide can be enjoyed warm and cold. It goes well with a fresh farmer`s salad with feta cheese. It`s best to try it yourself.
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