These are great for lunch or dinner.
Don’t worry – these tasty pide are much easier to make than they look, especially if you know how to make your own pizza bases.
The dough is a simple mixture but it does require some time to rise. The process of forming the dough into the boat shapes is actually very quick, but of course you can use any shape that you like.
I used beef mince (ground) spiced with cumin to stuff my pide. Lamb or turkey would also work well. If you like spicy food then add a little chilli powder to the beef at the same time you add the cumin.
This recipe makes 4 large pide – cut them in half for lunch or serve a whole one with green salad for dinner.
Ingredients – serves 4/8:
- 3 cups plain flour
- 1 packet (7g/0.2 oz) dried yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tbsp olive oil
- approx 1 and 1/4 cups water
- 500g/1 lb low fat beef mince (ground)
- 3 teaspoons ground cumin
- 1/2 medium red onion, finely sliced
- drizzle of olive oil
- 100g/3.5 oz feta cheese, diced
- fresh coriander leaves, optional, to serve
- Mix the dry ingredients for the dough in a large bowl. Add the olive oil and water, then bring together to form a soft dough. (You may need to add a few more drops of water to incorporate all the flour). Knead for a couple of minutes until smooth. Cover the bowl in cling wrap and set aside for an hour to rise.
- Meanwhile, put the beef mince into a saucepan and cook, stirring regularly, until browned. Add the cumin to the beef, stir and cook until fragrant, then remove from the heat and set aside to cool.
- Once the dough has risen, remove it from the bowl and knead for a few seconds until smooth. Divide the dough into 4 pieces. Use your clean hands to flatten each piece into a rectangle, about the same thickness as a pizza base. Place onto baking trays. (I used 2 baking trays).
- Heat your oven to 200C/180C fan forced/390F.
- Mix your thinly sliced onion into the beef mince. Spoon some of the beef mixture down the middle of each of the dough pieces, ensuring that you leave a good border of dough around the edges.
- Fold the dough up to enclose the beef & onion filling. You can make the boat shape by pinching each end of the rectangle together, then folding the sides of the dough to make the curves.
- Drizzle the pides with a little olive oil.
- Bake for 20 minutes. (Tip: The pides may lose a bit of their shape during the first 5 minutes of cooking – if this happens, remove from the oven and carefully re-shape, then return to the oven.)
- Remove from the oven and scatter the diced feta over the top of each pide. Return to the oven and bake for a further 10 minutes, or until the bases are golden and cooked through.
- Decorate with fresh coriander leaves, if you have them.
- Serve and enjoy!