All about kiymali pide, the Turkish pizza queen of local street food and easy to prepare at home. Ready for a dish in pure style #foodporn?
Who has walked the streets of Istanbul knows that it is impossible to leave without having tasted a glass of pomegranate juice and some bites of kiymali pide, the irresistible Turkish pizza.
This preparation derives from the ancient pita cooked in the Babylonian era and considered to all effects the mother of leavened recipes. Its rapid diffusion he reached the Balkans, where he was enriched with eggs and cheese. And it is from here that we have to start to understand the Turkish pizza. For centuries, Istanbul has been one of the strategic points for the trades of the ancient world and it is precisely in its streets that an enriched version of the Balkan preparation spread by the sellers of those lands spread.
The minced meat, which for Istanbul represented a sort of gastronomic signature, became one of the basic ingredients of kiymali pide, the Turkish relative of our Neapolitan pizza.
Because it is exquisite
Imagine a dough cooked in the shape of a boat and able to contain minced meat, vegetables, melted cheese and eggs. Yes, we are full style food porn, so dear to the people of Instagram. And it is here that we have found many versions of Turkish pizza from which to get the right inspiration.
Recipe
And now, it's time to cook our Turkish pizza!
Ingredients for the dough (about 6 people)
3000 g of flour 0, 80 ml of water, 70 ml of milk, 50 ml of extra virgin olive oil, 10 g of salt, 10 g of sugar, 15 g of brewer's yeast.
To fill
150g of minced lamb, 100g of minced mutton, 100g of yellow and red peppers, 100g of onion, 150g of diced cheese (choose one you like to melt), 6 eggs, salt, a spoon of sweet paprika, chopped parsley.
Method
Dissolve yeast in warm milk with sugar. Pour it on the flour that we will have placed in a fountain and knead. Add the oil to the wire, salt and warm water: knead until a smooth and homogeneous dough is obtained. Leave it to rise covered with a kitchen towel until the size doubles.
While the dough is rising, add the meat with the onion and finely chopped peppers into a bowl. Sprinkle with paprika and salt to taste. When the dough is leavened, divide it into six balls then giving a round shape and working them until you get a thickness of 3-4 mm. Stuff with the minced meat, vegetables and cheese and close the sides to form a boat. Bake at 200 ° C for about 15 minutes, bake and break an egg on each Turkish pizza, baking in the oven for two minutes. Finish as desired with chopped parsley and a pinch of salt on the yolk.
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