Pide

Pide open pie outside of Turkey is called nothing more than Turkish pizza. Indeed, in essence, these are very similar dishes: I kneaded the dough, rolled it into a cake, laid out what was at hand on top, and ate it with great pleasure. The fillings, however, differ: if in Italian pizza it is tomato sauce, mozzarella, ham, and so on, in the pida, minced meat, vegetables, basturma, and even cheese with an egg, as in some Adjarian khachapuri act as a filling ... The latter, however, can hardly be considered a coincidence, because Adjara borders on Turkey, and these two dishes most likely have common roots. But the fact remains - the filling for the pide is prepared by someone who knows how, and nothing will prevent you from improvising, based on personal preferences and what is in the refrigerator at the moment. And as a basis, you can take minced meat stuffing with vegetables

Ingredients

• flour 250 g
• milk 140 ml
• salt in the dough 1/4 tsp
• dry yeast 1 tsp
• natural yogurt 1 tbsp
• small zucchini 1/2 pc.
• 1/2 onion
• tomato 1/2 pc.
• salt in the filling
• pepper
• chopped basil
• minced meat 200 g
• garlic 2 pcs.
• cumin 1/2 tsp
• vegetable oil
• pickled cheese 150 g

Directions

1. Combine the dough ingredients (the milk should be warm) and knead to a smooth, elastic dough, adding more flour if necessary if it is too sticky. Roll the dough into a tight ball, place in a bowl, cover with a towel or cling film and leave in a warm place for an hour or until it doubles in size. Divide the dough into two smaller balls, cover and leave in a warm place for another half hour.
2. Fry in vegetable oil, stirring occasionally, chopped garlic and onion, chopped into half rings or finely, then add the zucchini, cut into cubes. Fry vegetables on all sides, then slide them to the edges of the pan, put the minced meat in the middle and increase the heat.
3. Fry the minced meat on all sides, add the peeled and finely chopped tomato and cumin and coriander, crushed or crushed in a mortar, mix well, reduce heat and simmer for 10 minutes, until most of the liquid has boiled out. Finally, season the contents of the pan with salt and pepper, remove from heat and let cool.
4. Roll each ball into an oval shape and roll up two opposite edges by pinching them at the top and bottom. The height and thickness of the sides is a matter of personal preference, in my opinion, they should not be too high. Put the filling in the middle and evenly spread the coarsely grated cheese on top (both mozzarella and suluguni will do).
5. Bake the pide in a 220-degree oven for 15 minutes, remove from the oven, drizzle with olive oil, garnish with basil and cilantro leaves, cut into strips and serve.