Karadeniz kıymalı pide
Kıymalı pide: the Black Sea's boat-shaped flatbread filled with spiced beef mince
Pide salons in Samsun, Trabzon and Rize stretch their dough into long boats, pinch the ends into points and fill them with minced beef, onion, tomato and peppers, then slide them into a wood oven for a few minutes. At home a very hot oven and a heavy tray get you close: a crisp, chewy rim, a juicy filling and a brush of butter as it comes out. Slice across into strips and eat with ayran and a sharp shepherd's salad. Common mistake: a wet filling, which soaks the base; squeeze the chopped tomato and let the mince sit on the dough raw so its juices cook into the bread. The mince must reach 71 °C. Chef's tip: crack an egg into the middle for the last 3 minutes if you like it the Samsun way.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
For the filling
To finish
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Method
0/7 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 1 tsp sugar and two-thirds of 1 tsp salt in a bowl. Add 1 ¼ cups warm water and 2 tbsp olive oil and knead for 10 minutes into a soft, smooth dough. Cover and leave in a warm place for 1 hour, until doubled.
70 minStep 2: Mix 14 oz beef mince, 1 onion, 1 tomato, 2 long green pepper, ½ oz flat-leaf parsley, 1 tbsp Turkish red pepper paste, ½ tsp black pepper, 1 tsp Turkish chilli flakes (pul biber) and the rest of ½ tsp salt with your hand until evenly combined. Keep in the fridge until needed.
Step 3: Heat the oven to its highest setting (250–525°F) with two heavy baking trays inside for at least 20 minutes.
20 minStep 4: Divide the dough into 4. On a floured surface roll each into a long oval about 35 × 15 cm and 4 mm thick.
Step 5: Spread a quarter of the filling down each oval in a thin layer, leaving a 2 cm border. Fold the long edges over the filling and pinch the two ends into points to make a boat.
Step 6: Slide two pides onto each hot tray (on baking paper) and bake for 8–10 minutes, until the rims are deep golden and the mince is cooked through to 160°F. If adding 4 eggs, crack one into each pide after 6 minutes and return to the oven until the white is set.
10 minStep 7: Brush the rims with 1 ⅜ oz butter as soon as they come out, cut across into strips and serve hot.
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 33 g
- Carbs
- 92 g
- Fat
- 30 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karadeniz kıymalı pide take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of sugar?
- Caster sugar, same amount.
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