TURKISH KIR PIDE | Oven vs. Air Fryer! Regional Food Series - Black Sea Region KASTAMONU City

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat while ground chicken is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber while bread flour can be cheaper and still works well for dough.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream can be a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a high smoke point, while canola oil is often less expensive.

Boil potatoes until somewhat soft, then let them cool and peel.

Dice one onion and add it to the potatoes.

Season the mixture with salt, pul biber chili flakes, and black pepper.

Mix everything first with a potato masher.

Add olive oil, paprika, and more pul biber chili flakes, mixing with hands.

Add a teaspoon of tomato paste to the potato filling.

For the minced meat filling, process onions, green peppers, red peppers, and garlic in a food processor.

Add 250 g minced meat, salt, paprika, black pepper, and a little olive oil to the processor and pulse until mixed.

In a bowl, sprinkle 1 teaspoon of dry yeast and 1 teaspoon of sugar over 400 ml of warm water and let it dissolve for about 5 minutes.

Gradually add 4 cups of flour and 1 teaspoon of salt to the yeast mixture, mixing by hand or in a stand mixer.

Add 2 tablespoons of olive oil while mixing to make the dough softer.

Avoid over-mixing to keep the dough soft and let it rest for 15 minutes after shaping into 8 equal balls of about 120 g each.

Shape each dough ball into an oval by hand, generously place the potato filling inside, and seal the sides.

Preheat the oven to the highest setting.

Brush the shaped pide with egg wash mixed with yogurt or water.

Bake in the preheated oven for about 15 minutes until golden brown.

After baking, brush the pide generously with olive oil or butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens