Kiymali pide- Turkish stuffed bread and mince

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I do like a good bread recipe! This Turkish stuffed bread reminds me of the Bulgarian version of Princesi – bread with mince spread. It is a favourite childhood breakfast, lunch or whatever you want it to be. Going back to the original Turkish recipe, the dough is soft, the mince is fragrant. I like to eat this with a glass of ayran (laban`s Turkish/Bulgarian cousin). See the small gallery at the bottom of the post for the folding technique.

Original recipe from here.

INGREDIENTS: (makes 4 medium size breads)

For the dough:

  • 300 g all-purpose flour
  • 1 tsp salt
  • 1 tbsp dry yeast
  • 1 cup warm water
  • 3 tbsp olive oil

For the mince:

  • 1/2 medium onion, finely chopped
  • 300 g beef mince
  • 1/2 red bell pepper
  • 1  tomato, blended
  • 1 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 tsp cumin powder
  • Salt and pepper to taste
  • 3 tbsp milk for brushing the dough

PREPARATION:

  1. Mix the water and yeast and let rest for 5 minutes, or until it start to bubble
  2. Sift the flour and add the yeast mix, salt and olive oil.
  3. Knead the dough until firm and elastic, put in a bowl and cover.
  4. Let sit for an hour or until it double in size
  5. Meanwhile mix well the mince ingredients
  6. When the dough is ready, knead again and cut into 4 equal sizes bolls
  7. Roll each boll into a long oval shape, stuff with mince and place on a baking tray (see the pictures below)
  8. Brush the corners of the dough with milk
  9. Bake at 200 degrees until golden
  10. Serve warm
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