Turkish Pide Boats with Spiced Minced Beef and Feta

What you need

• 500 g (4 cups) all-purpose flour
• 7 g (2 1/4 tsp) instant dry yeast
• 1 tsp sugar
• 300 ml (1 1/4 cups) warm water
• 1 1/2 tsp fine salt, for the dough
• 2 tbsp olive oil
• 300 g (10 oz) ground beef
• 1 small onion, very finely chopped
• 1 green pepper, very finely chopped
• 1 tomato, seeded and very finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp chilli flakes, optional
• 3 tbsp fresh parsley, chopped
• 1/2 tsp salt, for the topping, to taste
• 100 g (3 1/2 oz) feta, crumbled
• 1 egg, beaten with 1 tbsp water, for brushing

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the warm water and leave 5-10 min until foamy.

2. 2

   Mix the flour and 1 1/2 tsp salt in a large bowl. Add the yeast water and the olive oil and stir to a rough dough.

3. 3

   Knead until smooth and springy, 8-10 min. Cover and leave in a warm spot until doubled, about 1 hour.

4. 4

   For the topping, mix the beef with the onion, pepper, tomato, garlic, paste, paprika, chilli flakes, parsley and 1/2 tsp salt. Work it by hand until sticky and evenly mixed. Cover and refrigerate while the dough rises.

5. 5

   Heat the oven to 230 °C (450 °F) with a large baking sheet inside, so it is hot when the pide go in.

6. 6

   Divide the dough into 4 balls. On a floured surface, roll each into a thin oval about 30 x 15 cm (12 x 6 in), then set each oval on its own sheet of parchment.

7. 7

   Spread a quarter of the beef mixture over each oval in a thin even layer, leaving a 2 cm (3/4 in) bare border. Scatter the feta on top.

8. 8

   Fold the long edges in over the filling and pinch the two pointed ends together firmly to form a boat shape.

9. 9

   Brush the exposed dough edges with the beaten egg.

10. 10

    Slide 2 pide on their parchment onto the hot sheet. Bake until the rims are deep golden and the beef is cooked through with no pink inside, 12-15 min.

11. 11

    Repeat with the remaining 2 pide. Rest each batch for 3 min, then cut into slices and serve hot.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.