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Friday, March 3, 2017

Kiymali Pide


3 cups whole wheat flour
1 tbsp instant yeast
1 tsp salt
1 tsp sugar
1 cup lukewarm water
¼ cup olive oil
2 tbsp extra olive oil to brush pides

3 tbsp olive oil
400g ground beef
1 onion, chopped
1 green pepper, chopped
1 red bell pepper, chopped
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 tsp cumin (crushed)
1 tomato, chopped
1 tbsp tomato paste
A handful of parsley, chopped

For Coating
2 egg yolks
2 tbsp water

 In a medium mixing bowl, combine the ingredients of the dough. Knead the dough until nice, elastic, and soft.
Cover it and wait to rise for an hour.
To make meat filling,

in a medium skillet, cook mince in 3 tbsp oil until meat release and absorb all the juice back.
Add onion and green peppers and sauté until lightly browned. Add chopped tomato and tomato paste.
Cook until tomatoes tender. Add salt, peppers and cumin seeds .
Turn the heat off. Let it cool down a little.
Preheat oven at 180C.
Dust a little flour on the counter Make 16-18 equal balls.
Dust the counter again and roll one of the balls out thin giving it an oval shape.
Place baking paper in an oven tray and put this oval shaped thin dough on it.
Put some filling in it and stick the edges of pide.
Repeat the same steps until you finish all balls.At last, in a small bowl, whisk 2 egg yolks and 2 tbsp water evenly. Brush them with egg wash and bake until golden brown and crispy. (I omit that step that’s why the color is not as brown as it should be).

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