Turkish · Dinner
Diced Meat Flatbread
Turkish flatbread topped with seasoned beef sirloin cooked down with onion, tomato and green pepper, spread over hand-stretched dough and baked until the edges crisp and meat juices soak into the crust. Finished with parsley and lemon.
$5
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
715Calories
39.8gProtein
27.5gFat
72.9gCarbs
6.9gSugar
5.1gFiber
1252mgSodium
113mgChol
11.2gSat Fat
871mgPotassium
82mgCalcium
5.8mgIron
2.7mcgVitamin B12
26mgVitamin C
Goes well with
Turkish Red Wine
local
Turkish Tea
international
protein-rich
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Whisk flour, yeast and salt in a bowl; stir in warm water and olive oil until rough dough forms, then knead 5 minutes until smooth.
2
Rest
Cover dough with cloth and let rest at room temperature 45 minutes until visibly puffed.
3
Sauté
Melt butter in small skillet over medium heat; cook onion, green pepper and garlic 4 minutes until onion turns translucent.
4
Braise
Add beef sirloin and cook over medium-high heat 5 minutes, stirring, until no pink remains and meat releases browned bits.
5
Simmer
Stir in tomato, tomato paste, paprika, black pepper and salt; simmer over medium-low heat 6 minutes until thick and jammy.
6
Build
Roll proofed dough into thin oval, place on parchment-lined sheet, spread meat filling over leaving 1cm border.
7
Bake
Bake at 480°F (250°C) for 10 minutes until crust edges are deeply golden and underside sounds hollow.
8
Plate
Slide pide onto plate, scatter parsley over top, and serve with lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 1 cup130g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 tsp1/2 tsp salt for dough
- 1/2 cup120ml warm water
- 1 tsp1 tsp olive oil for dough
- 11 onion
- 11 small tomato
- 4 tbsp4 tbsp green bell pepper
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 1 tbsp1 tbsp butter
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt for filling
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
