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Turkish Pide with minced meat, cheese and sucuk

Real turkisk Pide is like pizza - but much better and with more taste
Ret Main cource, Snack
Køkken Mediterranian, Turkish
Forb. tid 3 timer 10 minutter
Tilb. tid 30 minutter
Samlet tid 3 timer 40 minutter
Antal 4 pieces

Ingredienser

  • ½ cup water
  • 1 cup milk
  • ½ cup oil, I used sunflower oil
  • 1½ tsp sugar
  • 1 tsp salt
  • 25 g yeast
  • 3 cups plain flour pour a little at a time, it varies a lot and the dough must above all be soft and manageable

The meat filling

  • 2 medium size onions
  • 1 Sivri pepper, elongated Turkish pepper
  • 1 handful italian parsley
  • 500 grams minced meat, preferable lamb or beef
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp Chili, turkisk "Pul biber"
  • 1 tsp pepper pure
  • ½ tbsp tomato sauce
  • 1/4 cup oliveoil

sucuk and cheese

  • 12-15 slices sucuk
  • ½ block kasar cheese, or maybe only alm. grated cheese - like matured to taste a little
  • - maybe 2 eggs

Feta filling

  • 1 block feta, (2-300 grams), crumbled
  • 1 handful iatlian parsley, finely chopped
  • 2 pcs spring onios, finely chopped

Grease

  • 2 tbsp youghurt
  • 2 spsk oliveoil
  • 2 egg yolks
  • 50 gram butter

Sådan gør du

  • For the dough:
    1: Mix water, milk and oil together - simmer it briefly in a saucepan
    2: When it's hand warm, crush the yeast and stir around.
    3: mix sugar, salt and flour - a little at a time. Save some flour - the dough may not need it all. Knead it - preferrable at akitchenmachine for about 10 minutes.
    4: Leave it on the kitchen table for an hour
    5: After one hour, put the dough down, cover it again and put it in the refrigerator for about 2 hours - it will get you a crispier dough when baking
  • For the meat filling:
    1: chop parsley, onion, garlic and green pepper very finely in a blender
    2: Mix it with the meat and add the other ingredients - also the oil and possibly a little more water until it has a soft, slightly uniform consistency
    3: Put it in the fridge until you need it (it must stand a little - it only gives more flavor)
  • Sucuk and cheese filing:
    1: Just cut the cheese into thin slices and open the sucuk - that's it. You can also add an egg or two to the top of the filling (or between the sucuks when the pide has baked a little inside the oven).
    turkish pide
  • Feta filling:
    1: Crumble about 200 grams of feta cheese 
    2: Mixe finely chopped parsley and spring onions in
  • The grease:
    1: Mix oil, youghurt and egg yolks together. Save the butter for later
  • Pide:
    1: Turn on the oven at 225 degrees C. I used the upper and double underfloor heating
    2: Divide the dough into 6-8 golf balls sizes
    3: Roll each ball to an elongate shape - almost like a boat
    4: Fill in the middle - avoid about 1cm from the edge
    5: Now fold the end of the pide together on each side and fold a small edge up along with the filling on both sides. The edge may well go a little over the fill. By pushing a little down at the bottom of the fold / edge, you can make it a little better
    6: lay approx. 3 pieces on a baking paper dressed baking plate and butter with egg yolk oil mixture on the edges
    7: Bake one plate at a time for about 10-15 minutes or until they are golden on top and crisp at the bottom.
    8: Grease the edges with butter as soon as they come out of the oven - this is important. Cut pace in appropriate pieces on the slope
    server while they are hot ...
    Pide

Noter

  • It is important that you remember to grease the sides with butter when the pide comes out of the oven
  • Remember to serve them smoking hot - that's the way they are the best. I serve, for example, a small bean salad - Piyaz to.turkish pideTurkish pideTurkish pide