Boat-shaped Turkish flatbread filled with diced beef slow-cooked in its own juices and fried in butter, topped with melted kashar and buttered edges.
Ingredients
Instructions
- 1
Mix the flour, yeast and 8 g of the salt; add the lukewarm water and olive oil and knead for 8-10 minutes. Cover and let rise for 1 hour (not included in the total time).
- 2
For the kavurma, cut the beef into chickpea-sized pieces and cook in a covered skillet over low heat for 35-40 minutes, until it releases its juices and they evaporate.
- 3
Add the butter and fry over medium heat for 5 minutes; season with the remaining salt and the black pepper and let cool.
- 4
Preheat the oven to 250 °C. Divide the dough into 4 balls and roll each into a 30-35 cm oval on parchment paper.
- 5
Sprinkle the kashar down the middle and divide the kavurma over it; fold the long edges inward and twist the ends to form boats.
- 6
Bake for 10-12 minutes until the edges are golden and the cheese has melted.
- 7
Melt the salted butter and brush it over the edges as the pides come out of the oven; slice and serve hot.
Nutrition
Per serving
| Calories | 859 kcal |
|---|---|
| Protein | 37 g |
| Carbs | 97 g |
| Fat | 35 g |
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