1 lb ground lamb or beef little fatty (not too lean)
1 medium onion finely diced
3 tomatoes finely diced
1 long red chiles
1 tablespoon tomato paste
¼ cup italian parsley
1 teaspoon paprika
freshly ground black pepper
sea salt
1 teaspoon paprika
freshly ground black pepper
sea salt
2 eggs
4 cups unbleached all purpose flour
1 tablespoon dried yeast
4 cups unbleached all purpose flour
1 tablespoon dried yeast
1 tablespoon sugar
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 cups warm water
3 tablespoons milk
Combine the flour, sugar and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil and milk. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 12x4 inches. Scatter a sixth of the topping down the pipe, leaving a ¾ inch border around edge. Then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each, twisting slighlty, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, them brush the dough with a little of this. Carefully transfer the pides to the cookie sheets or aliminium folyo and bake for 10 minutes. Serve piping hot.
Combine the flour, sugar and salt in a large mixing bowl and stir well to mix. In a separate bowl, whisk the yeast into the water and whisk in the oil and milk. Use your fingers to work in the flour and form a smooth ball. Transfer to a dough mixer fitted with a dough hook and knead on a low speed for 12-15 minutes until very smooth and shiny. Cover the mixer bowl with plastic wrap an allow the dough to rise at room temperature until doubled in bulk, 1-2 hours, depending on the temperature of the room.
Place the ground lamb or beef on a large chopping board and put the onion, tomato, parsley, paprika, red chiles and extra virgin olive oil on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt, black pepper and tomato paste.
Roll each portion of dough on a lightly floured work surface to form a long rectangle, around 12x4 inches. Scatter a sixth of the topping down the pipe, leaving a ¾ inch border around edge. Then quickly fold up the two long sides of the dough, bringing them up and over the topping, but without meeting in the middle. Squeeze the sides together at each, twisting slighlty, so that the pide looks like a long canoe. Mix the egg yolk and milk to make an egg wash, them brush the dough with a little of this. Carefully transfer the pides to the cookie sheets or aliminium folyo and bake for 10 minutes. Serve piping hot.
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