Mince pide

Mince pide

Total: 2 hr 5 Min. | Active: 40 Min.
Nutritional value / people: 722 kcal
, Fat: 21 g
, Carbohydrate: 93 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

500 g white flour
1 ½ tsp salt
¼ cube yeast (approx. 10 g), crumbled
3 dl lukewarm water
2 tbsp plain yoghurt
1 tbsp olive oil


1 tbsp oil for frying
400 g minced meat (beef)
1 bunch spring onions incl. green parts, onions finely chopped, green part cut into rings, set aside
1 red pepper, diced
2 beef tomatoes, diced
1 tbsp tomato puree
1 tsp thyme leaf
¾ tsp salt
a little pepper
1 tsp hot paprika
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How it's done

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Yeast dough

Mix the flour and salt in a bowl and add the yeast. Combine the water, yoghurt and oil, pour in, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.


Heat the oil in a frying pan, brown the mince. Add the onions, pepper, tomatoes and tomato puree, sauté for approx. 3 mins. Add the thyme, season, simmer for approx. 2 mins.

To shape & bake

Cut the dough into 4 equal pieces. On a lightly floured surface, roll the dough into ovals. Spread the filling in the middle, fold the edges inwards and press down gently.

Bake for approx. 25 mins. in the centre of an oven preheated to 200°C.

Garnish with the reserved onion greens prior to serving.

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