Every time I prepare this; Pide with Meat / Kavurmalı Pide at home I am praised by everyone. I am very flattered when I hear comments like “better than in the restaurant” or “I don’t really like pide, but this is really good”. So here is my recipe with all the tips and tricks.
I don’t use fresh yeast often, but the dough for the pide requires it. You should first mix the yeast with milk and water. They should both be warm, but not boiling. You should be able to just barely stick your little finger in. If the milk and water is not warm enough the yeast will not work and your dough will not be puffy.
Then you should add all the dough material while kneading. Once you obtain a soft and non-sticky dough stop adding more flour. Turn the dough into a large ball. Sprinkle all over with additional flour so that the kitchen towel doesn’t stick on the towel. The towel should touch the dough. Set aside in a warm place for about 30 minutes.
Meanwhile prepare the filling according to the recipe. The tip for this is to cut the meat to small pieces. The meat is braised in its own fat. You can find it in most markets all around Turkey. Some people even prepare their own. You can buy as much as you need. It is already cooked, so you can heat it and serve it. Some like it cold too.
When the dough ready to obtain the correct shape make small balls. Then using a Rolling pin spread it few times in the same direction. You can flip up-side-down, but do not rotate. Then put a thin layer of the meat filling on top. Curl corners inside. Stick corners. You can make it hand size or larger.
Place the yeast in a mixing bowl add warm water and warm milk. Mix well, make it bubbly.
Put 3 glasses of flour in a mixing pot and in the middle pour the yeast water.
Start to kneed. Add all the other crust material one by one, kneed gently. The dough should become non-sticky. Neither to hard nor too soft. Kneed about 10 minutes.
Turn it into a large ball. Sprinkle with some flour so it doesn’t stick. Cover with a clean kitchen towel. Then set aside for at least 30 minutes. Cover with a clean kitchen towel.
Meanwhile chop the meat to tiny pieces. Heat up the meat slightly in a non-stick pan.
Chop all the peppers and the tomato to small cubes. Sauté all together for 2 minutes. Close the heat.
Add all the remaining filling ingredients together and mix well. Your filling is ready.
When time is up un-cover the dough, if you notice the dough has expanded and there are cracks on it; it is a sign that the dough is ready.
Kneed it again for a few minutes to let the air in it get out.
Then make small balls a bit bigger than a walnut. Cover with the kitchen towel again.
Take a ball, sprinkle with some flour and then using rolling pin obtain a flat oval rectangular, a bit larger than a hand. Don’t switch sides, it will be easier to get this shape this way. Make long oval thing sheets from each dough ball. Spread just enough to filling on top of the sheet, leave the sides clear. Then curl corners and flip sides inwards so the filling doesn’t spill around while being baked.
In a small bowl mix the egg yolk, yogurt and liquid oil. Then using an egg brush spread this mixture on the side and corners.
Bake until brownish on top and bottom in a preheated oven at 200degrees Celsius; for about 20 minutes.