Kiymali Pide (Turkish Flatbread Boat with Minced Beef)

Ingredients

• All-purpose flour 500 g
• Warm water 280 ml
• Active dry yeast and sugar 1 tsp each
• Salt 2.5 tsp (15 g), divided
• Olive oil 2 tbsp
• Ground beef (80% lean) 400 g
• Onion 1 large (150 g)
• Tomatoes 2 medium (240 g)
• Green peppers (sivri) 2 (80 g)
• Flat-leaf parsley 0.5 bunch (20 g)
• Tomato paste 1 tbsp (16 g)
• Black pepper and pul biber 1 tsp each
• Egg, beaten, for brushing 1 large (50 g)
• Butter, melted 30 g

Instructions

1. 1

   Mix the flour, yeast, sugar, 1.5 tsp of the salt, the olive oil and the warm water, knead for 10 minutes into a soft dough, cover and let rise for 1 hour.

2. 2

   Brown the beef with the finely chopped onion in a dry pan over high heat for 5 minutes, then add the tomato paste, diced tomatoes and peppers and cook for 5 minutes more until the liquid has mostly evaporated.

3. 3

   Stir in the chopped parsley, black pepper, pul biber and the remaining 1 tsp of salt, and let the filling cool.

4. 4

   Heat the oven to 240C. Divide the dough into 4 pieces and roll each into an oval about 35 x 15 cm.

5. 5

   Spread a quarter of the filling down the middle of each oval, leaving a 2 cm border, fold the long edges over the filling and pinch the ends into points to form boats.

6. 6

   Brush the dough edges with beaten egg and bake on a hot tray for 12-15 minutes, until the crust is golden.

7. 7

   Brush the crust with melted butter as soon as it comes out, cut each pide into strips and serve hot.