Pide

Dough

• strong white flour500 g
• dried yeast7 g
• water300 ml
• olive oil2 tbsp
• caster sugar1 tsp
• salt1½ tsp

Filling

• minced lamb400 g
• onions1
• green peppers1
• tomatoes1
• tomato paste1 tbsp
• red pepper flakes1 tsp
• ground cumin1 tsp
• flat-leaf parsley1 handful

To finish

• eggs1
• butter30 g

Dough

1. 01

   Mix the dried yeast and caster sugar into the warm water and leave for 5 minutes.

2. 02

   Work in the strong white flour, olive oil and salt and knead for 10 minutes to a smooth, soft dough.

3. 03

   Cover and prove for 1 hour, until doubled.

Filling and baking

4. 04

   Finely chop the onion, green pepper, tomato and parsley. Mix the minced lamb with the onion, pepper and tomato, the tomato paste, the ground cumin, the red pepper flakes (pul biber) and the parsley. Leave it raw — it cooks in the oven.

5. 05

   While the dough proves, heat the oven to its maximum (at least 250°C) with a baking stone or heavy tray inside for at least 30 minutes.

6. 06

   Divide the dough into four and roll each into a long oval about 30 cm by 15 cm on a sheet of baking paper.

7. 07

   Spread the filling down the middle, leaving a border. Fold the long edges in over the edge of the filling and pinch the two ends together hard into points.

8. 08

   Beat the egg and brush it over the exposed dough, then slide two pide on their paper onto the hot stone.

9. 09

   Bake for 10 to 12 minutes until the base is crisp, the edges are blistered and the lamb is cooked through with no pink left. Bake the other two the same way, letting the stone reheat for 5 minutes in between.

10. 10

    Melt the butter, brush it over the crust as the pide come out, and cut across into wide strips.