Materials
For the Pide Dough:
250 g flour
7 g salt
5 g fresh yeast
14 g Granulated Sugar
150 ml water
For the ground beef filling:
1 kg lean ground beef
1 kg onion
100 g lard (tail fat)
1 dessert spoon salt
1 dessert spoon chilli flakes
1/2 tsp. ground black pepper
Half a bunch of parsley
ABOUT
For the ground beef filling:
In a pan, sauté the ground beef with the tail fat until brown.
Chop the onions into small cubes and add to the ground beef.
Continue sautéing until the onions are tender.
Season the sautéed ground beef with salt, pepper and chilli flakes.
Allow the filling to cool, add the finely chopped parsley and stir.
The filling is ready.
For the Pide:
Stir the yeast, sugar and water thoroughly.
Gradually mix with the flour and salt and knead.
Allow the dough rest for 10 minutes.
Divide the dough into four equal parts.
Cover the dough and allow for it to ferment for more 10 minutes.
Roll out the dough into pide (a type of flat bread) shape with a classic rolling pin and fill it with the ground beef filling. Bake in a preheated oven at 250oC/480oF for 7–8 minutes.
