Sunday, 16 November 2008



  • 250-300 g lean lamb or beef mince
  • 1 onion, diced
  • 2-3 tomatoes
  • handful of fresh parsley
  • salt and black pepper
  • chili pepper ( optional )
  • 400 g plain flour
  • 2 tsp dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp natural yogurt
  • 50 ml olive oil
  • 2 eggs, whisked
  • 50 ml warm milk
  • 1 egg yolk for glazing


Mix yeast and salt with  sifted flour. Add sugar olive oil,  whisked eggs and warm milk  in a dip bowl and mix it to bind. Transfer the dough on to a floured surface and knead for 5 minutes. Form a ball, cover with cling film and let it rise for an hour until it doubled in size. Knock the air out and knead for 1-2 minutes. Cover and let it rest another 45 minutes.

In the mean time, prepare the FILLING
Put the onion in a food processor and pulse it 2-3 times. Add chopped tomatoes, mince, parsley, chili, salt and peeper and pulse it until mixed well and you achieved a ball of the mixture. Transfer into a calender and let the excess water drain.

Transfer the dough on the floured surface. Break the dough into 8 equal pieces. Roll each dough 25-30 cm long and 10 cm wide. Put 1 heaped tbsp of the mince mixture in the middle of the dough and shape it with your finger tips. Fold  the edges of the pide inwards  like a boat ( see picture above ) Place pides on greased baking tin and glaze them using the brush, with egg yolk. Cook  the pides in preheated oven, in the middle shelf at 220 C,  200 fan  setting, for 15- 20 minutes. 

NOTE : I cooked 4 pides at a time but  if you are cooking one or two at a time you may need less time to cook.

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