Pide

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.