With mince the topping can go on raw, but that does not work with diced lamb: a piece of meat will not cook in twenty minutes. The meat has to be fried and softened first and go onto the pide part cooked.
Ingredients
For the dough
For the meat filling
For the top
Method
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Prove the yeast
Leave the warm water, sugar and yeast for 10 minutes, add the flour, salt and oil and knead. Prove for 1 hour.
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Cook the meat
Fry the diced lamb in butter for 15 minutes until it takes its liquid back up, then leave it covered for 15 minutes to soften.
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Add the vegetables
Add the onion, pepper and tomato and cook for 8 minutes, then add the salt and pepper and cool.
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Heat the oven
Set the oven to 250 degrees and heat the tray inside it.
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Roll and fill
Divide the dough into 4 pieces, roll into ovals, spread the meat topping and leave a margin.
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Add the cheese
Scatter kaşar over and fold the edges in.
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Bake
Bake on the hot tray for 20 minutes and brush with butter as it comes out.
Tips
- Without pre-cooking, the meat will still be tough when the pide is done.
- Cut the meat small; large pieces fall off as the pide is sliced.
- Cool the topping, as a hot one knocks the air out of a proved dough.
Nutrition
Values are per serving and approximate.