Karadeniz Pidesi

Black Sea pide filled with minced beef, butter, and a cracked egg baked until the dough puffs and blisters.

Ingredients

• 500g beef sirloin
• 2 cups rice pilaf
• 2 tsp finely chopped red onion
• 2 tsp ground sumac
• 1/4 cup olive oil
• 1 cup eggplant, sliced
• a handful of fresh dill, chopped
• a generous spoonful of crumbled feta
• 500ml beef stock

Instructions

1. 1

   Prepare the rice pilaf base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the ground lamb, green peppers, sliced scallions, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice pilaf until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the ground lamb mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the rice pilaf with the filling, a spoonful of butter-fried pita, and a scattering of dill.

7. 7

   Add a final touch of pomegranate molasses for extra flavor and texture.

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