Kavurmalı Karadeniz Pidesi Recipe
There is a place that the people of Ankara know very well and that they sigh when they think of it; Zigana Pide Restaurant. A legendary pide maker who makes kavurmalı karadeniz pidesi. I haven't been going for a long time, I hope it still keeps the same flavor. Even if it doesn't, that flavor continues to live in our minds and hearts, and it will. My kavurmalı karadeniz pidesi recipe is a home-style imitation of Zigana Pide.
If I said imitation, don't underestimate it. It is not an imitation. The recipe is the same recipe. But here we don't have the ingredients from the Black Sea region and we do not have a pide oven. Apart from these, the recipe has everything possible to get the same taste. Of course, it is not necessary for all the ingredients to come from the Black Sea region for a very good Black Sea pide. Of course, you can catch the same taste with the same quality ingredients, albeit from elsewhere. But the oven will always continue to make a difference, unfortunately.
By the way, if you wish, you can also put meltable cheese in the pide together with the kavurma. If you want your pide to be completely cheesy, you can check out my karadeniz pidesi recipe.
I am preparing the kavurma of the pide according to my kavurma recipe. More precisely, sometimes when I make kavurma, I make a lot of it and freeze some of it and use it in recipes such as karadeniz pidesi or eggs with kavurma.
Kavurmalı pide and, in my opinion, all other pides should be eaten as soon as they are baked. Therefore, if you ask my personal opinion, I recommend that you should serve the pide immediately after baked. But if it's ok for you to eat pide, lahmacun or pizza cold or hard, you can also serve them later.
Enjoy the recipe...
For the dough;
- 1/2 cup of warm water,
- 1/2 cup of warm milk,
- 2.5 cups of flour,
- 1 teaspoon of instant yeast,
- 1 teaspoon salt,
- 1 tablespoon of sugar.
- 800 g lean diced beef,
- 1 onion,
- 2 cloves of garlic,
- 1 tablespoon of butter,
- Black pepper,
- 4 cups of boiling water.
- 4 egg yolks,
- For the dough, mix water, milk, yeast, sugar and salt in a mixing bowl,
- Add the flour slowly and knead,
- Gather the dough, cover it and leave it to double in size for 45 min-1 hour,
- Take the meat in a pressure cooker and cook it on high heat until it releases water and then the water evaporates,
- Add the quartered onion, garlic and water and close the lid,
- After steam is released, cook for 50 minutes on low heat,
- If there is still water when you open the lid, boil it on high heat until it evaporates completely,
- Heat the butter in a separate saucepan,
- Add the cooked meat (discard the garlic and onions) to the butter,
- Add salt and pepper to your taste and fry for 5 minutes on medium heat, stirring constantly,
- Knead the dough again and divide it into four,
- Take one of the pieces on the counter and cover the others,
- Flour the piece on the counter and roll it in an oval shape with a rolling pin,
- Spread a quarter of the kavurma throughout the middle,
- Fold the edges in the middle and join them in the middle and fold the ends and press,
- Turn it upside down and place it on a lightly floured baking tray,
- Prepare another piece in the same way and place it on the tray,
- Bake them in a preheated oven at 200 C degrees until golden brown,
- Meanwhile, prepare the other two pieces in the same way,
- Take the tray out of the oven and place the second tray in the oven,
- Grease the baked goods with butter,
- Cut a lid from the top without separating one side,
- Top with egg yolk and butter and serve immediately.