Wednesday, November 17, 2010

Turkish Ground Beef Pide (Kiymali Pide)

5 cups all purpose flour
2 cups lukewarm milk
½ cup lukewarm water
1 Tbsp active yeast
½ tsp sugar
1 tsp salt

For the filling:
2 lbs ground beef
1 big onion, finely chopped
1-2 banana peppers, finely chopped
2 cups of tomatoes, finely diced
½ bunch parsley, finely chopped
1 Tbsp pepper/tomato paste
½ cup water
1 tsp salt to taste
½ tsp cumin

Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.
Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Then mix in the other ingredients and flour. Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.
Put dough in a clean bowl and cover with a towel or cloth ((see the picture). Let rise for 2 hours in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes (see the picture).
Cut it into 18-20 pieces and roll them in ball shape. Cover them to prevent drying out.
Meanwhile take one piece and over the lightly floured counter roll it out with a roller. Make a boat shape for about the shape of a loaf of bread (or any size you like). Place 2-3 Tbsp of ground beef filling and spread it all over. Then, flip the sides ½ inch over the pide and to make a boat shape squeeze the ends and make sure to stick together (see the picture).
If desired brush the flipped edges with olive oil and bake in a 400 F (200 C) oven for about 15-20 minutes or until the edges turn light brown.
Bake all pides the same way.
Serve warm with lemon wedges and kebab salad if desired.
This recipe makes about 17-20 pieces.
P.S: If desired pour some beaten eggs over the pides prior baking in the oven.
ENJOY

TURKISH
5 su bardagi un
2 su bardagi ilik sut
½ su baradgi ilik su
1 yemek kasigi kuru toz maya
1 cay kasigi seker
1 tatli kasigi tuz

Ic malzemesi:
1 kg kiyma
1 buyuk boy sogan, kucuk dogranmis
1-2 yesil biber, kucuk dogranmis
2 su bardagi domates, kucuk dogranmis
½ demek maydanoz, ince dogranmis
1 yemek kasigi biber/domates salcasi
½ su bardagi su
1 tatli kasigi tuz
1 cay kasigi kimyon

Ic malzemeyi buyuk bir kapta karistirin ve buzdolabinda bekletin. Maya, seker ve 1 su bardagi ilik sutu bir kaseye alin, sekerle maya cozunene kadar 5 dakika bekletin. Sonra, un ve diger malzemeleri ilave ederek, 10 dakika hamur elastik ve ele yapisacak kivama gelene dek yogurun. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kabarana dek, yaklasik 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Uzerini ortun ve kabarmasi icin yaklasik 45 dakika bekletin.
Hamuru 18-20 parcaya ayirin ve her birini yuvarlayip top sekli verin. Uzerinin kurumasini engellemek icin nemli bir bez ile ortun.
Toplarin birini alin ve hafif unlanmis sert bir zemin uzerinde oklava ile kayak sekli vererek acin. Ic malzemeden 2-3 yemek kasigi alin ve her yerine yayin. Kenarlari 1 cm kadar ice dogru kivirin. Uc kisimlarini birlestirerek sikistirin (resime bakiniz). Arzu ederseniz kivirdiginiz kenarlara zeytinyagi surebilirsiniz.
Onceden isitilmis 200C (400 F) firinda yaklasik 15-20 dakika pisirin. Butun pideleri ayni sekilde hazirlayin ve pisirin.
Yaninda limon ve istege gore kebap salatasi ile sicak servis yapiniz.
Bu tariften yaklasik 17-20 pide cikiyor.
NOT: Pideleri firina vermeden once arzu ederseniz uzerlerine cirpilmis yumurta ilave edebilirsiniz.
AFIYET OLSUN

2 comments:

Alicia said...

Good stuff here. I've been enjoying what I've been reading!d

Craig Haagenson-Haagenson's Catering said...

Ok Chef Craig H here. I added a juice of a lemon and a fresh clove or the best Oregon Garlic in the world. (Stollar Garlic) :)
Made the filling. No dough man. No way! Too much carbs! Made meatballs in the shape of footballs and poached in Chicken broth. Get Out! Yummo! Don't fry, poach and top with hot sauce and fill in Iceburg lettuce cups. Imagine Gyro's. So healthy. send me a message! How did it go! So different,. So right! God bless.

CH