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🍽️ Crispy Ground Meat Pide

675 kcal · 30 min · 4 servings

Ingredients

• Water 200 ml
• Dry yeast 1 packet
• Sugar 1 tbsp
• Wheat flour, Type 405 450 g
• Yogurt, plain 2 tbsp
• Salt pinch
• Onions, yellow 1 pc.
• Garlic cloves 1 pc.
• chili pepper Mix 1 pc.
• Parsley, fresh 20 g
• Cherry tomatoes 250 g
• Pepper, red 1 pc.
• Beef mince 400 g
• Tomato paste 4 tbsp
• Rose pepper 1 tbsp
• Eggs 1 pc.
• Sesame, white 2 tbsp
• Goat cheese in brine 200 g

Instructions

1. 1. Warm water in a pot until it is lukewarm. This takes about one minute.
2. 2. Dissolve yeast and sugar in a small bowl with room-temperature water.
3. 3. Let the yeast mixture rest covered for about 15 minutes.
4. 4. Mix flour and salt in a large bowl.
5. 5. Add the yeast mixture, one tablespoon of oil, and the yogurt to the flour mixture.
6. 6. Knead everything into a smooth dough.
7. 7. Cover the bowl with a clean kitchen towel.
8. 8. Let the dough rise in a warm place for about one hour.
9. 9. The dough should double in volume during this time.
10. 10. Peel the onions and cut them in half.
11. 11. Dice the onion halves finely.
12. 12. Finely chop the garlic.
13. 13. Wash the peppers thoroughly.
14. 14. Halve the peppers lengthwise.
15. 15. Remove the core from the peppers.
16. 16. Cut the peppers into small pieces.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck the leaves from the stems.
20. 20. Finely chop the parsley leaves.
21. 21. Wash the cherry tomatoes.
22. 22. Halve the cherry tomatoes.
23. 23. Wash the bell peppers.
24. 24. Halve the bell peppers lengthwise.
25. 25. Remove the core from the bell pepper.
26. 26. Dice the bell pepper finely.
27. 27. Heat two tablespoons of oil in a frying pan on high heat.
28. 28. Fry the ground meat for about four minutes until crumbly.
29. 29. Add the onions, garlic, and peppers to the pan.
30. 30. Fry the vegetables for another three minutes.
31. 31. Stir the tomato paste into the meat mixture.
32. 32. Add the chopped tomatoes.
33. 33. Add the diced bell peppers.
34. 34. Sprinkle the paprika powder over it.
35. 35. Add half of the chopped parsley.
36. 36. Let the filling come to a boil once.
37. 37. Preheat the oven to 220 degrees Celsius with top and bottom heat.
38. 38. Work the yeast dough on a floured work surface.
39. 39. Divide the dough into four equal portions.
40. 40. Shape the portions into round dough balls.
41. 41. Roll out the dough balls thinly with a rolling pin.
42. 42. Shape the dough into elongated flatbreads.
43. 43. Place two dough flatbreads on a baking sheet.
44. 44. Spread the meat filling in the center of the dough flatbreads.
45. 45. Fold the edges of the dough slightly over the filling.
46. 46. Pinch the ends of the flatbreads to a point.
47. 47. Separate the egg into yolk and white.
48. 48. Use the egg white for another purpose.
49. 49. Whisk the egg yolk.
50. 50. Brush the dough edges with the egg yolk.
51. 51. Sprinkle the edges with sesame seeds.
52. 52. Let the goat cheese drain in a sieve.
53. 53. Crumble the goat cheese with a fork.
54. 54. Distribute the goat cheese over the pide.
55. 55. Bake the pide one after the other in the oven.
56. 56. Baking time is about 20 minutes.
57. 57. The pide should be golden brown.
58. 58. Sprinkle the finished pide with fresh parsley.
59. 59. Serve the pide warm.

Nutrition per serving

• kcal: 675
• Protein: 34 g · Fett/Fat: 35 g · Carbs: 50 g