Cantık

Bursa's small open-faced pide topped with a juicy ground beef and vegetable filling, brushed with butter straight from the oven. Eaten at breakfast or dinner.

Ingredients

• 500 g white flour
• 280 g (about 1¼ cups) lukewarm water
• 8 g (1 packet) dry yeast
• 12 g (2 tsp) salt
• 20 g (1½ tbsp) olive oil
• 350 g ground beef (20% fat)
• 150 g onion
• 150 g tomato
• 80 g green pepper
• 20 g (½ bunch) parsley
• 2 g (1 tsp) black pepper
• 30 g (2 tbsp) butter

Instructions

1. 1

   Dissolve the yeast in the lukewarm water. Add the flour, 8 g of the salt and the olive oil and knead for 8-10 minutes into a soft dough; cover and let rise for 45 minutes.

2. 2

   Very finely chop the onion, tomato, green pepper and parsley. Knead the ground beef with the vegetables, the remaining salt and the black pepper for 2-3 minutes.

3. 3

   Preheat the oven to 250 °C. Divide the dough into 8 balls and roll each into a 15-18 cm oval on a floured surface.

4. 4

   Spread the filling thinly over the dough, leaving a 1.5 cm border. Fold the edges inward and pinch the ends to form a boat shape.

5. 5

   Arrange on a tray lined with baking paper and bake at 250 °C for 10-12 minutes, until the edges are browned and the meat is cooked.

6. 6

   Melt the butter and brush it over the edges and tops as soon as they come out of the oven. Serve hot.

Nutrition

Per serving