Photograph of the finished Pide

Middle East · Bánh thuyền nướng nhân thịt phô mai

Pide

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.3 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Lamb Lamb 1.9 lb
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Feta cheese Feta cheese 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sumac powder Sumac powder 1.1 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Knead the dough with yeast, olive oil, and warm water for 12 minutes, then let it rise for 2 hours.
  2. 2 Roll the dough into a long oval shape, then fold up the two long edges and pinch the ends together to form a boat shape.
  3. 3 The pointed ends and high folded edges are the required shape of the pide; the low edge allows the nucleus to spill out.
  4. 4 Sauté the minced lamb with onions, tomatoes, and sumac until the filling is completely dry.
  5. 5 Spread the filling into the boat-shaped container, then sprinkle with crumbled feta cheese.
  6. 6 Bake at 250 degrees on a hot stone for 12 minutes, then crack an egg into the center and bake for another 4 minutes.

With an appliance

  • Air fryer 55 min

    Replace step 6: spray oil on the edges of the pie, run the hot air fryer at 265 degrees for 8 minutes, rotate after 4 minutes, then add the eggs and cook for another 3 minutes; the crust cooks quickly, and the long pie must be divided into batches.

Start cooking