90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Rize Style Roasted Meat Pide
The famous Black Sea delicacy with butter and generous roasted meat.
- Prep
- 40 min
- Cook
- 15 min
- Time
- 55 min
- Servings
- 4
- Calories
- 450
- Level
- Moderate
- Heat
- Gentle heat
- Region
- Black Sea
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 500g flour
- 300ml warm water
- 1 packet dry yeast
- 1 tsp salt
- 250g beef kavurmaInstead: lentils
- 100g butterInstead: olive oil
- 1 egg yolk
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Mix flour, yeast, salt, and water to knead a soft dough.
- 2
Let the dough rest for 45 minutes.
- 3
Divide the dough into 4 pieces and roll into long ovals.
- 4
Place the roasted meat on top and fold the edges.
- 5
Bake in a preheated 220C oven until golden brown.
- 6
Brush the edges with butter immediately after taking out of the oven.
Note. Place a bowl of water in the oven to create steam for crispier edges.
Questions
Why is the pide dough hard?
Kneading with too much flour or not letting it rest enough causes hardness.
What can be used instead of kavurma?
You can use string cheese or Turkish sausage (sucuk) instead.
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