1. Mix the flour with the yeast, sugar and salt, add the olive oil and about 300 ml of lukewarm water and knead to a smooth dough; cover and leave to rise for 1 hour.
2. Mix the mince with the very finely chopped onion, tomatoes and peppers, the paprika, salt and pepper (don't pre-cook it).
3. Preheat the oven to 250 °C with the baking tray inside.
4. Divide the dough into 4, roll each piece into a long sheet of about 35 x 15 cm, spread the filling down the middle, fold the long edges over it and pinch the ends into a boat shape.
5. Brush the dough edges with beaten egg and bake on the hot tray for 10-12 minutes until golden and the meat is cooked.
6. Brush the edges with melted butter as soon as they come out, slice and serve hot.
Tip: A favourite from the Black Sea region. If you like, crack an egg into the middle 2 minutes before the end of baking – that makes yumurtalı kıymalı pide.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.