Kiymali Pide

Instructions

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. In a large skillet over medium heat, add a dash of olive oil and sauté the chopped onion until translucent.

3. Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a wooden spoon.

4. Stir in the diced bell pepper and tomatoes, and cook for a few minutes until the vegetables begin to soften.

5. Add the tomato paste, paprika, ground cumin, salt, and pepper to the skillet, stirring well to combine all the ingredients.

6. Let the mixture simmer for about 10-15 minutes on low heat, allowing the flavors to meld together. Taste and adjust the seasoning if needed.

7. Meanwhile, divide your pizza dough into equal portions and roll each portion out into an oval shape on a floured surface.

8. Spoon a generous portion of the meat mixture onto each dough oval, leaving a border around the edges.

9. Fold the edges of the dough over the filling to create a boat-like shape, pinching the ends together to seal.

10. Transfer the assembled pides onto the prepared baking sheet, brush the edges with olive oil for a golden finish.

11. Bake the pides in the preheated oven for about 15-20 minutes or until the crust is golden brown and crispy.

12. Remove from the oven and sprinkle chopped fresh parsley over the hot pides for a burst of flavor and color.

13. Serve the Kiymali Pide hot out of the oven, either sliced into pieces for easy sharing or enjoyed whole for a cozy dining experience.