Turkish Ground Beef Pide (Flat Bread) Recipe
When I go to a restaurant, pide with ground beef has never been my first choice. If I'm going to eat pide, I choose the beef and mozarella one. It is not in every restaurant but if there is pide with spinach, I do not even think about the others. So why don't I prefer ground beef? Usually because they make it too oily. Yes, there are those who do well, but I learned not to take risks by eating pide dripping with oil on the plate. For a long time, it didn't occur to me to make it at home, since I don't eat ground beef pide at restaurant. I tried it last year or so, I think it's the first time. I started with lean ground beef, I looked it was exactly as I wanted, I continued with lean. Don't be fooled by the fact that lean ground beef is called lean ground beef. No matter how lean the meat is, it has some fat, and this fat is enough for many dishes. Most of the time, we consume unnecessary fat, especially by using fatty ground beef.
Ingredients and Quantities Can Be Changed
In my first pide experiment, I used less mortar than this recipe and spread it on the dough, as I saw from the pide masters. It did, but it wasn't exactly what I wanted. Then I increased the ingredient and used it abundantly and reached the rate I wanted. Since the dough for Lahmacun is thin and crunchy, even if it has less mortar, it is not felt much. I do not steal from the ingredient, I keep the inner mortar abundant. I like it this way, but if you say I like it a little more like a meat loaf, you can thin the dough and reduce the ingredients.
If you like, you can break eggs on it, grate cheese. If you're thinking of things like "wow, sir, if you put pepper on a pisw with minced meat, it's the food of that region, but if you add tomatoes, it belongs to this region," then this recipe is not for you. I didn't make it by adhering to a book like "pide making rules". As you may have understood from what I wrote above, I do as I like. Do as you like. If we are going to eat the same pides that are imposed at the restaurants, why bother and make it ourselves at home anyway?
In my opinion, the most logical aspect of making meals at home that can be eaten outside easily, in abundance and cheaply when desired is the advantage of personalization. That's why I say you should hit the bottom of this advantage in this recipe.
Enjoy the recipe...
- 1/2 cup of lukewarm water,
- 1/2 cup of lukewarm milk,
- 2.5 cups of flour,
- 2 tsps of active dry yeast,
- 1 tbsp of sugar,
- 2 tsps of salt.
- 500 g of ground beef,
- 1 onion, grated,
- 6 green peppers, chopped,
- 2 tomatoes, diced,
- Salt to taste,
- 1/2 tsp of black pepper,
- 1/2 tsp of cumin.
- In a mixing bowl sift flour, yeast, sugar and salt,
- Add milk and water and combine well,
- Knead the dough until smooth and elastic and give a ball shape,
- Cover the dough ball with a clean damp towel and put aside for about an hour until it doubles in size,
- In a deep bowl combine ground beef, onion, peppers, tomatoes, salt, pepper and cumin and mix well,
- When the dough doubles knead for 5 minutes and cut in 6 pieces,
- Knead and give a ball shape to each,
- Flatten the balls with your hands first and then roll in an oval shape with a roller,
- Spread the topping on each dough evenly and fold the long sides towards inside and twist the ends,
- Sprinkle some flour in a cooking tray and arrange flat breads on the tray,
- Bake in a 190 C degrees preheated oven until the edges golden.