Turkish Mince Pita

This is my variation of the wonderful and incredibly enjoyable to create Turkish pita with meat filling.

WHAT IS TURKISH MINCE PITA?

Turkish pita is essentially a flatbread that is covered with a filling and baked in a brick oven. The Middle Eastern cuisine's delicious flavourings can be found in the filling, which can be made of various cheeses or meats. The flatbread is comparable to the pizza crust that we are most familiar to.

I'm going to share my take on beef Turkish pita with you today. Alternatively, some people call it a "pizza boat." I'm making it with my pizza dough. I adore it because I find it to be so simple and accessible. This dish makes 4 pita. One pita can be split with your special someone, and salad can be ordered on the side. Or you could just enjoy the weekend with a chilled drink and a full pita to yourself.

Check out my recipe for Amazing Ground Beef Recipe if you want something that is nearly same but not quite and doesn't use bread. Additionally, they go well with a salad. Weekday lunch that is simple and excellent.

I'm using smoked paprika as one of the ingredients in this pita. I want to include that smokey flavour, and nothing could be more fitting than the smoked paprika given that I'm going to bake the pita in the oven rather than in the conventional brick oven. In my country, smoked spices are so well-known and popular that I think it's pretty obvious.

To add some extra flavor, I'm also adding chili flakes. Cayenne pepper powder can be used without any issues. If it were entirely up to my Asian chili-obsessed mind, I would increase the amount of chili flakes, but by all means, modify it to your preferences.

Some important points:

I'm using beef mince for the filling. However, minced chicken breast is a perfect substitute; just keep in mind that it has a tendency to dry out quickly. I advise using a mixture of chicken thighs and breasts for the minced chicken.

As you can see, shaping the pita into a boat is not as tough as it may seem. There isn't really a procedure; all you have to do is fold each tip inward and crimp the edges together to keep them from opening when baking.The sides that cover the filling should be folded further than you might think you would like to because they will open up during baking.

If you overcover the filling, the sides will expand up with attractively cradled filled rather than completely flat sides with the filling in the centre. Certainly not that nice. Even so, it will still taste excellent.

All right, everybody! I'm hoping you'll try this pide. Cooking is enjoyable since you may adjust it to your tastes. Serve warm. Or hot, if you're better able to handle the heat. Enjoy!

Ingredients:

For The Bread

➨⅔ cup/(170 ml) of warm water 

➨1 tsp of granulated sugar

➨1 ½ teaspoon of dry yeast

➨2 cups/(260 gm) of bread flour 

➨1 tsp salt

➨1 tbsp of olive oil

For The Filling

➨2 tbsp of olive oil

➨1 cinnamon stick

➨1 red onion (chopped)

➨2 garlic cloves (chopped)

➨salt to taste

➨14 oz/(400 gr) minced beef 

➨1 tsp smoked paprika

➨1 tsp cumin powder

➨1 tsp chili flakes

➨1 large ripe tomato (peeled and chopped)

➨2 tbsp parsley (chopped)

   

Directions

For The Bread:

1. Stir in the sugar with the warm water. Give it one final swirl after adding yeast. Until it foams, let the mixture sit for 5 minutes.

2. Add the remaining ingredients for the bread, including the yeast mixture, to a bowl of a standing mixer. Then, knead for 3 minutes after mixing to combine. In an oiled bowl, roll the dough into a ball. On top of the ball, add a little extra oil and generously coat it. As soon as the dough starts to double in size, cover the bowl completely with cling film and set it aside in a warm, draft-free area.

3. We can continue with the filling in the meanwhile.

For the Filling:

4. On medium heat, warm up a pan with some oil. Include the red onion, garlic, and cinnamon stick. The onion should be tender and golden brown after few minutes of cooking. Then tilt the entire pan to one side.

5. The beef mince should be added, along with salt. As you cook the meat, break it up into little pieces. Mix it with the onion when it's nearly done cooking. Then add cumin powder, chilli flakes, and smoked paprika. To remove the powdery flavour, simmer the mixture while stirring for 1 minute.

6. The chopped tomato are then added. After thoroughly combining everything, simmer for an additional 5 minutes, or until the tomato is mushy. 

7. Parsley is then added and thoroughly combined. When ready to use, turn off the heat and allow the filling cool fully.

For The Assembling:

8. Place the dough on a surface dusted with flour after it has doubled in size. Make a log out of it by lightly kneading, then slice it into four equal parts. Make a ball out of each part.

Pick up a ball, then cover it with some flour. Shape it into an oval shape of 9.5x4.5 inches (24x11 cm). It should be put on a baking sheet with a baking tray that has been already dusted with semolina.

9. On the rolled dough, spread 1/4 of the cooled filling. In order to seal the seams at the dough's two ends, fold the edges onto the filling and press them together. Repeat with the remaining filling and balls.

10. Bake for 15 minutes, or until golden brown and thoroughly cooked, in a preheated oven at 400°F (200°C). Serve hot and enjoy with a sprinkle of minced parsley!

Did you try this recipe? Thanks in advance for your feedback and rating!