Kiymali Pide

We decided to experiment last weekend and see if we could reproduce one of our much loved dishes from our 5 years of living at Auburn, NSW surrounded by lovely turkish cafes. This is our first time at attempting to make a pide and no doubt we will amend the recipe as we go along and make others pides like spinach and feta.

Kiymali Pide is a turkish flat bread with marinated ground beef, tomatoes and parsley. Served with a wedge of lemon. Traditionally it is shaped like a boat/oval but we went with a round shape so it fitted the pizza tray.

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Ingredients

Dough Mix

  • 4 cups of plain flour
  • 1 dessert spoon of sugar
  • 1 dessert spoon of salt
  • 1 dessert spoon of yeast
  • approx 2 cups lukewarm water

Note: Next time we want to try 1 and half cups of lukewarm milk, 1/2 cup of lukewarm water.

Mince Mix

  • 500 gm beef mince
  • 1 tin tomatoes
  • 1 sleeve parsley
  • 1 onion, peeled and cubed
  • 1/2 red capsicum, chunks
  • 1 tablespoon pepper
  • 1 teaspoon salt
  • 2 tablespoons of sweet paprika
  • 2 tablespoons olive oil

Optional : Add some Cumin approx 2 teaspoons.

Method

The dough

  1. Add the flour to a large bowl, make an indent/well in the middle and add the yeast, sugar and salt.
  2. Gradually add the lukewarm water – add a little at a time so it doesn’t get to sticky, it may not require all the water.
  3. Knead until the dough becomes elastic it may be a little sticky but this is fine. If it is too sticky add a little extra flour.
  4. Place the dough back into bowl and cover with a lid or tea towel. Leave it to rise for 2 hours.
  5. When dough is ready lightly knead the dough on a floured bench into a long roll and cut into 4 pieces.
  6. Roll each piece out either into the traditional boat/oval shape or round or oblong shape for your lightly greased trays or you can use baking paper. Pizza stones would be ideal if you have them. I think we will be looking at getting some.

The Mince Mix

We made this mix while the dough was rising then put it in the fridge to let the flavours sink into the meat.

  1. In a processor add your onions, capsicum, parsley,  and tin of tomatoes, oil and pulse for a few seconds. We did this in 2 batches.
  2. Add to the mince and add salt, pepper and paprika and cumin if you are adding that then mix it in well.
  3. Spread thinly on top of your dough bases and you can flip the edges 1 to 2 cm over  in the traditional way if you prefer.
  4. Bake in a preheated oven  around 200 C for about 15 – 20 minutes until the edges turn golden brown. For our first time we cooked it on 180 C but we think it needs to be a bit hotter.
  5. Serve with a wedge of lemon.

Ready to eat

Kiymali Pide

Kiymali Pide

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