• *Dough*
  • 250g Flour
  • 1/3 tsp Sale
  • 1/2 tsp Sugar
  • 7g Yeast
  • 170ml Warm Water
  • 1 Yolk for brushing
  • 1 tbsp Melted butter
  • *Cheese Filling*
  • 50 g feta
  • 50 g mozzarella
  • 30 g parmesan
  • 1 egg yolk
  • a splash of double cream
  • some rosemary
  • 2-3 tbsp tomato paste
  • *Meat*
  • 1/2 onion
  • 100 g minced beef
  • 1/2 bell pepper
  • 1 garlic clove
  • 2-3 tbsp tomato paste
  • 1 tss vinegar
  • 2 tbsp olive oil
  • 100 ml vegetable stock
  • dried oregano
  • pepper
  • salt


  1. Dough

  2. Dissolve the yeast and the sugar in the warm water and let it sit for a few minutes for the yeast to activate and the liquid to become frothy. Mix the salt with the flour, then add the yeast and the oil. Knead everything for 5-7 minutes, you shoudl have a smooth dough. Place it in a lightly oiled bowl and cover it with a dump towel. Let it rise for 1h-1h30 or until il doubles in size.

  3. Cheese

  4. Grate the cheeses/ break them with a fork and mix them with the yolk and double cream. Roll a again a rectangle of dough, add the tomato paste, sprinkle rosemary then add the cheeses. Form the pide and brush the edges with egg yolk.

  5. Meat

  6. Heat the oil then add the chopped onions, peppers and garlic. After 1-2 minutes add the beef and break it with a spatula/wooden spoon as much as you can. Let the meat to fry and to start browning, then add the tomato paste, vinegar and the stock. Simmer it for 20-30 min on low heat, the liquid should evaporate by the end. Season with salt, pepper and oregano.

  7. Pide

  8. Repeat the same steps as above to form the last pide. Bake them at 180 C for 15-20 minutes or until the edges are golden brown. After removing them from the oven, brush the edges with melted butter.

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