Pide

This pide (pizza in response to the Turkish recipe) is garnished with a spicy combination of floor beef, ribs and onions.

Substances

Major course For six items

400 g of coloured ribs

2 onions

2 cloves of garlic

2 tablespoons of olive oil

2 teaspoons of lemon juice

salt

pepper from the pepper mill

½ bunch of parsley

1 small candy pepper, e.g. Serrano

300 g of minced meat, i.e. lamb

2 tablespoons of tomato paste

¼ teaspoon of cayenne pepper

¼ teaspoon of floor cumin or crushed cumin seeds

¼ teaspoon of paprika powder

500 g of pizza dough

flour to roll out the dough

Easy methods to proceed

Preparation:

approx. 40 minutes

Cooking within the oven:

12-15 minutes

Whole time:

55 min

Finely reduce the ribs and leaves. Chop the onions and garlic and allow them to dry within the oil. Combine half of the onion and garlic combination with the ribs. Drizzle with lemon juice and season with salt and pepper. Put aside for garnish.

Chop the parsley and finely chop the chilli. Combine each with the bottom beef, tomato paste and the remainder of the onion and garlic combination. Season with salt, pepper, cayenne pepper, cumin powder and paprika.

Warmth the oven to 230 ° C along with a baking sheet. Divide the pizza dough into 6 parts. Roll out the parts of dough on frivolously floured baking paper and kind oval discs of approx. three mm thick. Distribute the meat combination, leaving a 1 cm fringe of the dough. Place the baking paper with the dough on the plate. Bake within the oven for 12-15 minutes. After cooking, stack the Turkish pizzas and canopy them to maintain them heat and smooth. Unfold the combo of ribs and onions over the pizzas. To style, sprinkle with lemon juice. You may be interested to read mandarin marmalade recipe/ polenta gnocchi with gorgonzola recipe/ Carrot and mandarin soup recipe/ homemade pomegranate liqueur recipe.