Turkish lamb and veal pide

Ingredients

For the dough

• 350 ml lukewarm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 4 tablespoons olive oil
• 580 g all-purpose flour
• 25 g fresh yeast or 7 g dried yeast

For the filling

• 800 g lamb leg
• 800 g veal leg
• 2 medium onions (300 g)
• 3 tablespoons olive oil
• 4 tablespoons spicy roasted pepper paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds or sumac
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 1 can (400 g) tomatoes in juice
• 15 g parsley leaves
• 1 tablespoon chopped fresh mint leaves
• 1 tablespoon chopped fresh mint leaves

To serve

• 330 ml kefir or drinkable yogurt
• 1 pinch salt
• 1 teaspoon chopped fresh mint leaves
• 2-3 ice cubes per glass

Preparation

1. Add 350 ml lukewarm water, the salt, sugar, 4 tablespoons olive oil, flour and yeast to the bread machine pan, in that order. Start the dough program and let it knead and rise for 90 minutes. 2. Cut the lamb and veal into cubes, then mince them in a meat grinder or food processor. Finely chop the onion and cook it in 3 tablespoons olive oil for 5 minutes, until softened. 3. Add the minced meat and cook for about 20 minutes, stirring, until it breaks apart and the liquid has reduced. 4. Add the roasted pepper paste, canned tomatoes with their juice, cumin, coriander or sumac, pepper and salt. Fry the mixture over high heat for 5-10 minutes, then stir in the chopped parsley and 1 tablespoon mint. The filling should be thick, with no liquid pooling at the bottom of the pan. 5. Divide the dough into 4 pieces and roll them out on a floured work surface into rectangles or rounds, as thin as you like. Spread on a thin layer of filling, fold up the edges to form boats and sprinkle the remaining tablespoon of mint on top. Drizzle with a little olive oil and bake for 10 minutes at 200°C, until the edges are crisp; for a puffier dough, leave the boats to rise for 5-10 minutes and bake them for 15 minutes at 180°C. There will be enough filling left for another 4 pizzas. 6. To make the ayran, add the salt and teaspoon of mint to the bottle of kefir, close it and shake well. Pour into glasses and add 2-3 ice cubes to each.