Turkish Stuffed Pide
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg flour, type 405
- 1 cube yeast
- 1 packet baking powder
- 150 g natural yourt (3.5% or 1.5%)
- 4 egg (s)
- 150 ml oil, e.g., sunflower oil
- 1 tablespoon salt
- 200 ml water, warm
- 250 g minced meat
- 200 g sheep cheese
- 1 bunch parsley
- 3 medium onion (s)
- 2 tablespoon tomato paste
- 2 tablespoon margarine
- 20 g black cumin
- 50 g sesame seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the yeast with 1 tablespoon of salt and 200 ml of warm water until the yeast is dissolved. Add 3 eggs, yoghurt and oil and stir everything well. Add flour and baking powder and knead the dough by hand. If it gets too sticky, knead in a little more oil. Let rest for 30 minutes, in the meantime prepare the fillings.
- For the minced meat filling, fry the mince and the diced onion in the margarine, when the meat is brown and crumbly, roast the tomato paste and season everything with salt and pepper.
- For the sheep`s cheese filling, mix the crumbled cheese with chopped parsley well.
- Shape the dough into balls about the size of small mandarins. Brush the work area with a little oil and roll out the balls of dough until they are about the size of a saucer. The
- Place the desired filling in the middle of the pastry sheets and fold the circles into crescents, pressing the edges with your fingertips. Place the dough half-moons on a baking sheet lined with baking paper and brush with the beaten egg. Sprinkle with black cumin and sesame seeds as desired
- and then bake in the preheated oven at 200 degrees on the middle rack for about 15 minutes until the pides are golden brown.
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