Turkish Pide / Turkish Pizza w Minced Meat & Cheese /Pide turco (Pizza Turca) /Kıymalı Peynirli Pide

#Turkishpide #Turkishpizza #Pideturco #Pizzaturca #Kıymalıpide #Peynirlipide

ENGLISH SUBTITLES & TÜRKÇE ALTYAZILI & SOTTOTITOLO ITALIANO & SUBTÍTULO EN ESPAÑOL

Say hi to one of the most traditional Turkish recipes of all times: Pide! Some people call this ‘Turkish Pizza’. It has that specific boat shape and the best part is that you can have it with minced meat (Kıymalı Pide), with the same minced meat pide with eggs on top (Karadeniz Pidesi), with cheese & tomatoes (Peynirli Pide), cheese & sucuk (or chorizo) (Sucuklu Pide) or spinach and some other goodies! I am sharing all the tricks to have the best dough and filling to give the original taste!

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I am sure you will also love this ‘Gözleme’ recipe, here is the link ►https://youtu.be/gmaplHbrS7I

Ingredients:
For the Dough:
150ml of warm water
A pack of dry yeast (2 ts)
2 teaspoons of sugar
1 teaspoon salt
15 ml of oil
150 gr of Turkish Yogurt
350gr of flour

Filling with minced meat:
400 gr of ground beef
2 onions
2 cloves of garlic (grated)
1 medium size tomato (chopped finely)
1/2 red bell pepper (chopped finely)
Ground chili, ground black pepper and salt to taste
1 tablespoon tomato paste
1 tablespoon of pepper paste
2 tbs of olive oil

Special Sauce for the sides of the pide:
10 ml of milk
¼ ts of carob molasses (You can find this in the Middle Eastern/Mediterranean shops)

Karadeniz Pidesi:
Just add 1 whisked egg while pide is still in the oven, 2-3 minutes before it is fully cooked. (Caution: please do not burn yourself… if you are not comfortable with applying it in the oven, take the tray out and pour the eggs there.)

Instructions:
Pre heat your oven in maximum degree, mine can go up to 220C degrees. Start with the dough so that it can raise when you prepare the fillings. Pour the warm water along with the dry yeast and 2 teaspoons of the bowl and mix them. Let the yeast to activate for at least 10 minutes, you will see bubbles on top. Then, add Turkish yogurt, olive oil and salt to the mix and stir it. It is time to add the flour now, gradually. We are looking for a soft dough, add the flour slowly to the mixture and knead it. I used a robot with dough attachments, you can knead it with your hands by all means! When you reach a nice soft and a little sticky consistency, cover the bowl with a cling film and place it in a warm place for rest at least 1 hour. I got 8 pide with this measurement.
For the minced meat filling, chop all the ingredients very finely and put them in a big bowl to combine everything. Then let it rest in the fridge for at least 1 hour, preferably overnight.
For the cheese filling: Normally, we use ‘Kaşar’ cheese but in this video I used shredded mozzarella cheese, chopped cherry tomatoes and fresh basil leaves.
After it rests, place the dough on a floured counter and divide it into batches, I weighed them and had 80-82 gr each. Weighing helps me to get the same portion/size of pide. Knead each of them until you reach a boat shape then place it in a semola floured baking tray. Semola flour gives crispiness to the bottom of pide like original ones. Then add the filling on top of the boat shaped dough and fold the sides, making sure that you fold the edges inwards. Last of all, apply the milk & caros molasses mix to the sides and this will give them a nice flavor & color & crispiness with a kitchen brush. Bake in a preheated 220 ° C (or preferably higher) oven for about 10-15 minutes (If you have a pizza stone, DO use it please!). Apply a bit of butter to the sides before you serve it.

Music: You know
Musician: Jeff Kaale