Mastering Turkish Pide: The Ultimate Kıymalı (Ground Meat) Flatbread Recipe & Fluffy Dough Technique скачать в хорошем качестве

Mastering Turkish Pide: The Ultimate Kıymalı (Ground Meat) Flatbread Recipe & Fluffy Dough Technique

Welcome to Culinary Compass! Today, we dive into the art of Turkish baking to create the beloved Kıymalı Pide—a savory, boat-shaped flatbread filled with a richly seasoned ground meat and vegetable mixture. This recipe focuses not only on delivering incredible flavor but also on the professional cooking techniques needed to achieve a perfectly soft, non-yeasty dough structure. We cover crucial steps of culinary education*, including proper yeast activation using lukewarm liquids, precise kneading for optimal gluten development, and the critical technique of 'punching down' the dough after proofing to eliminate excess fermentation odors and ensure a clean taste. Understanding these *food science principles is key to elevating your home baking to gourmet standards. Learn how to create the savory filling: browning the ground meat, softening diced onions and peppers, and incorporating tomato sauce and simple spices (black pepper and red pepper flakes) to highlight the rich meat flavor. Whether you prefer thin and crispy pide or thick and fluffy results, this comprehensive guide provides the knowledge you need. This recipe yields approximately 21 delicious pides, perfect for family meals or entertaining. Enjoy this taste of authentic Turkish cuisine! **RECIPE: Kıymalı Pide** *Dough Ingredients:* 1 package fresh yeast 1 tablespoon granulated sugar 2 cups lukewarm water 2 cups lukewarm milk 1/2 tea glass vegetable oil Approx. 6-7 cups flour (add slowly until soft, non-sticky dough forms) 1 tablespoon salt *Filling Ingredients:* 500g - 750g ground meat (mince) 2 onions, diced 3-4 peppers, chopped Tomato sauce (or 2-3 grated tomatoes) Red pepper flakes, black pepper, salt (to taste) *Egg Wash:* 2 egg yolks 1 tablespoon milk *Instructions:* 1. *Dough Activation:* Combine yeast, sugar, lukewarm water, and milk. Mix until dissolved. Add oil. 2. *Kneading:* Add flour slowly, followed by salt. Knead until the dough is soft but not sticky (about 4-5 minutes on the counter). 3. *Proofing:* Cover the dough with plastic wrap and let it rise for about 1 hour (varies by room temperature). 4. *Filling Preparation:* Brown the ground meat in a hot pan. Add onions and sauté lightly until pink. Add peppers and sauté for 2 minutes. Add tomato sauce/grated tomatoes and cook for 2 minutes. Stir in spices. 5. *Shaping:* Punch down the risen dough to remove gas. Divide into 21 equal portions. Rest dough balls for 10 minutes. Roll each portion thinly into an elongated shape. Add 1 tbsp of filling down the center. 6. *Closing:* Close the edges by pinching and tucking the ends underneath to prevent opening. 7. *Baking:* Place pides on a parchment-lined sheet. Brush the edges with the egg yolk and milk mixture. Bake in a preheated oven at 375°F (190°C) until golden brown on both sides.