Tuesday, 7 June 2016

Kiymali Pide (Turkish Flat Breads with Ground Meat and Vegetables)....

Kiymali Pide
Turkish Flat Breads with Ground Meat and Vegetables....

For the Dough 
3 cups All Purpose Flour + Flour for dusting
1 1/2 tbsp Dried Yeast
1/2 tsp Sugar 
Salt to taste 
1 cup Lukewarm Water
3 tbsp Olive oil

Take half cup lukewarm water. Add yeast and sugar, stir it. Keep it aside to rise. Mix the flour and salt in a mixing bowl. Make a well in the centre, add 2 tbsp olive oil and yeast water. Gradually mix the flour and add the remaining water little at a time to make a dough. Knead the dough for 5 minutes. Add the remaining oil and knead it further. Cover and keep it aside till it rises double in size.

For the Topping
1 bowl  ground Mutton
1 medium size Onion finely chopped
2 medium Tomatoes deseeded and diced
½ Green Capsicum  finely diced
Salt and Pepper to taste 
1 tbsp Lime juice 
1 tbsp Olive oil

Take a pan. Heat oil. Add onion and capsicum. Sauté it till it has become soft. Add the tomatoes. Sauté it for another 2 minutes. Add in the lemon juice,  salt and pepper. Turn the heat off. Add the ground meat to the cooked vegetables and mix it. 
Keep it aside.

To Assemble the Kiymali Pide
1 egg beaten + 1 tbsp Olive oil mix to brush the Pide

Once the dough has risen, place the dough on a lightly floured surface. Knead the dough for a minute. On a lightly floured surface, roll the dough into oval shape, thickness of the dough should be 1/2 cm. Place the oval flat bread dough on a greased baking tray. Spread the filling evenly on the flat bread, leaving 2 cm at the edges as a border. Fold in the sides. Press the oval dough at each end to make it pointy. Brush the edges of dough with egg and oil mixture. Bake for 20 minutes at 200 degrees celcius in a preheated oven , until the pide is golden brown and crispy at the edges. Once cool, cut into slices and serve.

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