After the feta filling variation I will give you now one ground meat recipe and add some suggestions for variations.
I prepared these pide in different ways, sometimes cooking the meat in advance and sometimes not.
The first time I made this I cooked the meat and used mint, but then I tried other versions without cooking the meat in advance (simply adding them to the fresh made tomatoes sauce) and topped with cilantro. A few dots of cream cheese make these pide even more delicious and juicy.
For a very quick version I suggest to use ready-made pizza dough and for the filling combining the very finely chopped ingredients but taking case to use good quality finely chopped tomatoes (as San Marzano, in any case no “watery” tomatoes) and perhaps add some red pepper paste if you have this on hand. Don’t forget to top this with fresh herbs!
Pide with Ground Meat and Herbs – Turkish Pizza
- 100 g sourdough starter (or 45 g flour + 5 g instant yeast + 50 ml water)
- 120 ml water
- 250 g flour
- 2 teaspoon salt
- 2 tablespoons olive oil
- Additional flour for the working surface
- 10 ounces ground beef or 10 ounces ground lamb
- 2 medium onions, chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt and pepper to taste
- 1 cup chopped tomatoes
- 1/4 cup fresh curly-leaf parsley, chopped
- 2 tablespoons fresh mint or coriander, chopped
- lemon juice (optional)
- 1 tablespoon fresh mint or coriander, chopped, for final topping
- Combine all the ingredients for the dough and knead on a floured working surface for about 10 minutes. Add more flour if necessary.
- Let rise until doubled for more or less two hours. The time depends form the temperature and from the sourdough starter or yeast kind.
- In the meantime prepare the filling: In a large skillet heat the oil and add chopped onions along with chopped garlic. When onions are translucent add ground meat, spices, salt and pepper. Sauté for 5 minutes until meat is through. Add tomatoes and cook shortly until water is absorbed. Remove from heat and keep aside. When it is cooled add parsley and 2 tablespoon of fresh mint.
- Another variation (instead of step 3): Fry garlic and onion, add tomatoes and fry until liquid is adsorbed, place in a bowl and add meat, spices, herbs as well as salt and pepper to taste.
- Take the dough and form 6 balls. Coat with oil and let rest for about 30 minutes.
- Roll out and fill the pide to ovals (more or less 30 cm by 15 cm) one by one. Best roll out on a floured working surface and place on the baking try. Fill directly on the tray I placed 2 pide on each tray.
- For filling: Place 1/6 of the meat filling down the center of the dough leaving 3 cm free. Top each pide with the reserved herbs.
- Now fold the long side of the dough border over the filling. Use your fingers to pinch the dough together at the end.
- For soft pides cover trays loosely with a clean tea towel and set aside for 30 minutes to prove. If you prefer crispy ones skip the bake immediately.
- Preheat the oven to 250°C for crispy pides and 180°C for soft ones.
- Bake for about 15 minutes at 250°C or 20-25 minutes at 180°C until the borders are browned and the bottom of the pide is well done.
- Take it out, and if desired drizzle with lemon juice.
- Top with remaining chopped fresh mint and serve.
- Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
- Serve immediately and enjoy!