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Bafra Pidesi | Crispy Closed Minced Meat Pide
(0)
45 min
Quick
Knuspr-Küche
Bafra Pidesi ist ein legendärer türkischer Streetfood-Klassiker aus der Schwarzmeer-Region: ein hauchdünner Teig, der mit kräftig gewürztem Rinderhackfleisch fest verschlossen und im Ofen kross gebacken wird. Direkt heiß mit schmelzender Butter bestrichen – unwiderstehlich gut!
Ingredients
Preparation method
In a bowl, mix the wheat flour Type 405 with the dry yeast and 1 tsp of fine table salt. Gradually add about 280 to 300 ml of lukewarm water and knead everything for at least 8 to 10 minutes into a smooth dough. Cover and leave to rest in a warm place for 45 to 60 minutes.
Finely chop the onions. Melt approx. 15 g of butter in a pan and sauté the onions until translucent. Add the minced beef and fry until crumbly and no more liquid is released. Season generously with the remaining fine table salt, black pepper, cumin, sweet paprika powder, and chilli flakes. Leave to cool.
Preheat the oven including the baking tray to 240 °C top/bottom heat. Divide the dough into 4 parts and roll out on a floured surface into long, thin strips (approx. 40 cm long). Distribute the minced meat down the centre, press the edges firmly together over the filling and seal tightly to create long, closed pides.
Chef's tip
For the authentic crispy effect: Roll the yeast dough out paper-thin and bake at maximum oven heat (ideally on a pizza stone).
Brush the piping hot pide straight from the oven generously with cold butter – this allows the fat to soak deep into the dough crust, making it incomparably aromatic.
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