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1
Combine all ingredients for the dough and knead until smooth.
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2
Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.
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3
Cover and let rise until almost doubled (about 1 hour depending on the temperature).
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4
In the meantime prepare the filling:
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5
In a large skillet heat the oil.
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6
Add chopped onions along with chopped garlic.
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7
When onions are translucent, add ground meat, cumin, coriander, salt and pepper.
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8
Saute for 5 minutes until meat is done.
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9
Add tomato and cook briefly until water is absorbed.
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10
Remove from heat and keep aside.
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11
When cool add parsley and 2 tablespoon fresh mint.
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12
Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.
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13
Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).
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14
Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.
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15
Transfer the oval dough on the baking sheet.
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16
Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.
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17
Bake for 15 minutes or until golden.
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18
Remove from oven and, if desired, drizzle with lemon juice.
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19
Top with remaining chopped fresh mint and serve.
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20
Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
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21
Serve immediately and enjoy!
