Summary

Ingredients

For the dough:

• 1 sachet dry yeast
• 500g flour
• 100 ml milk, lukewarm
• 100 ml water, lukewarm (possibly more)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon oil
• 2 egg whites

For the filling:

• 500 g minced meat (lamb, beef or mixed)
• 3 medium onion (s)
• 1 tablespoon Pul Biber
• 6 tablespoon tomato juice
• 1 tomato (s), ripe
• 1 clove garlic
• some parsley
• salt and pepper

Moreover:

• 2 egg yolks, for brushing before baking
• some butter, melted, for brushing after baking

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Instructions

1. Dissolve the sugar and yeast in the milk and let stand for about 5 - 10 minutes. Small bubbles then form. Put the flour and salt in a large bowl, add the yeast mixture and egg white and knead everything vigorously to form an elastic dough, by hand for about 7 minutes. In between add water as required, the dough should not be too firm. At the end add the tablespoon of oil, moisten the dough ball with it and cover the dough for 1 - 2 hours until it doubles.
2. Chop the onions and the parsley. Cut the tomato into small pieces. Crush the clove of garlic. Mix the ingredients for the filling together. Don`t be put off by the amount of onions, which are important so that the ground meat topping doesn`t contract too much.
3. Divide the dough into 10 -12 balls. Roll out a ball with a little flour into an oval shape / a giant egg (not too thin). Spread 1 - 2 tablespoons of the filling lengthways in the middle, almost over the entire length. Then fold in the edges of the long side without completely covering the filling. Hit the tips of the oval piece of dough a little more to get the typical appearance of the pide. Place on a baking sheet lined with baking paper (I fit 3 - 4 pieces on it, depending on the size).
4. Brush the edges of the dough with the egg yolk and bake the pide in a well preheated oven at 180 ° C top / bottom heat for about 20-25 minutes. Brush with a little melted butter immediately after baking so that they don`t harden.