1. Combine all ingredients for the dough and knead until smooth. 2. Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead. 3. Cover and let rise until almost doubled (about 1 hour depending on the temperature). 4. In the meantime prepare the filling: 5. In a large skillet heat the oil. 6. Add chopped onions along with chopped garlic. 7. When onions are translucent, add ground meat, cumin, coriander, salt and pepper. 8. Saute for 5 minutes until meat is done. 9. Add tomato and cook briefly until water is absorbed. 10. Remove from heat and keep aside. 11. When cool add parsley and 2 tablespoon fresh mint. 12. Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit. 13. Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide). 14. Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker. 15. Transfer the oval dough on the baking sheet. 16. Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape. 17. Bake for 15 minutes or until golden. 18. Remove from oven and, if desired, drizzle with lemon juice. 19. Top with remaining chopped fresh mint and serve. 20. Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese. 21. Serve immediately and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
