Fillings:

500g diced lamb or beef (Kuşbaşı), 1 large onion, 1 red bell pepper, 1 green bell pepper, 2 tomatoes, 2 cloves garlic, 1/2 cup of chopped parsley, 1 tsp of ground cumin, 1 tsp of paprika, salt and pepper to taste, 200g Turkish kaşar cheese or grated mozzarella (optional) and 1 egg.

Preparation and Cooking:

• Divide the pide dough into equal portions as in the first recipe of “Egg Pide”.
• Preparation of the fillings: Mix diced lamb or beef, finely chopped onion, red bell pepper, green bell pepper, tomatoes, garlic, and parsley, and add ground cumin, paprika, salt and pepper.
• If using cheese, sprinkle it over the meat filling.
• Follow the “Preparation and Cooking Methods” described previously in the first recipe of “pide”.

Hints and Comments:

• This popular pide is often served as a main dish and is served sliced and when warm with a side of yogurt, pickles, or a fresh salad.
• If uncooked meat is used it is very critical to avoid flame radiated heat to avoid overcooked edges. Note that if pre-cooked meat (beef, lamb and goat) is used cooking time can be reduced significantly.
• The local variances of the pide is also popular using minced lamb or veal meat instead of diced meat, such as Mevlana/Konya Pide.