Turkish Ground Beef Pide

(Kiymali Karadeniz Pidesi)

Dough Ingredients:
7 gr active dry yeast
1 tsp sugar
1/4 + 3/4 cup warm water
~2 1/4 cup all purpose flour
1 tsp salt
2 tbsp olive oil + 1 tsp olive oil

Filling:
250 gr lean ground beef
1 tomato, peeled, diced
1 tbsp red pepper paste, hot
3-4 tbsp parsley, chopped
Pepper
1 cubanalle pepper, discard the seeds, slice in 8

Glaze:
1 tbsp yogurt mixed with 2 tbsp water

In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest for 15 minutes.

In a large bowl sift the flour and salt. Add in the bubbly yeast mixture, 3/4 cup warm water and olive oil. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough inside and turn it upside down to spread the olive oil all over the surface. Then cover it with a clean, damp towel. Put aside for about an hour at room temperature until the dough rises to double its size.

Place the dough on the lightly floured counter. Press all over with your hands to get rid of any air bubbles. Cut the dough in 4 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Use your hands to flatten and then use a roller give a long oval shape each one. Place the mixed ground beef all over the top. Then arrange 2 slices of pepper on top (picture). Fold the long sides towards the inside, then twist the ends to give a boat shape (picture).

Place the parchment paper on an oven tray, then arrange the dough on top. Brush some yogurt mixture along the edges.

Preheat the oven to 500 F (250 C). Place the tray on the middle rack and bake for about 15 minutes. Immediately brush butter or olive oil on the edges.

Serve with parsley, red or white onion, sumac or lemon wedges.

Makes 4 Turkish Ground Beef Pide.

Ground Beef Pasta with Yogurt Sauce

(Yogurtlu Kiymali Makarna)

2 servings of mini bow tie pasta

~300g medium ground beef
1 onion, sliced
2 tbsp butter
Salt
Pepper

Garlic Yogurt Sauce:
1/2 cup yogurt, at room temperature
2 garlic cloves, smashed with salt

Boil the pasta with salty water following the instructions on the package, drain. Melt the butter in a pot. Toss the pasta and salt in it.

Meanwhile saute the onion with butter, salt and pepper for 2-3 minutes at medium heat. Add the ground beef, continue to cook heat until all the water evaporates while stirring. Place pasta on a serving platter. Pour the cooked ground beef all over it. Serve it with Garlic Yogurt Sauce.

This is another one of the easiest and delicious rustic Turkish dishes. Serve it with Turkish Bread, tomato and cucumber slices.

Makes 2 servings.

Mushroom Cookies

(Mantar Kurabiye)

125 gr (125 ml = 1/2 cup = 1 stick)unsalted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
1 tsp vanilla extract
1 1/2 cups corn starch
1/2 cup plain flour, all purpose
1 tsp baking powder

4 tbsp cocoa powder

Cream the sugar with butter using a small egg whisker, then add the egg and vanilla extract, whisk. Add the corn starch, then mix with your hand. Gradually add the flour and baking powder, knead. You will have a very soft dough. Let stand for 5 minutes. Make chestnut sized balls with your hands. Place parchment paper on an oven tray and arrange them on it.

Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Wash and dry a glass soda bottle. Soak the rim of the bottle into the water, then dust it with cocoa powder. Press the rim of the bottle lightly on the dough (picture). Finish them all. Wipe the rim of the bottle with tissue paper every 3-4 times.

Preheat the oven to 375 F (190 C) and bake for about 25 minutes. Arrange them on the wire rack so they cool down.

19-20 Mushroom Cookies.