Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

First, make the dough. In a large mixing bowl add the water, yeast, salt, and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10 – 12 minutes until the mixture begins to get foamy.

Add the egg and yogurt to the mixture and incorporate well. Then slowly mix in flour until a ball of dough forms.

Transfer the dough onto a lightly floured surface and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead for a few minutes until the dough is smooth and not sticky. Place in a bowl and allow to rest. Set aside.

Preheat oven to 425*F.

To prep the meat filling, chop the beef, tomato, peppers, and onions. Mise out the rest of the ingredients.

To make the cheese filling, add ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and salt and pepper in a bowl. Mix this together well and taste for seasoning.

To make the meat filling, add a tablespoon of butter plus a drizzle of olive oil into a large frying pan. Heat pan over medium high heat and add chopped meat, seasoning generously with salt. Saute meat while breaking up the chunks until just about cooked all the way. Add green peppers, cook for 2 – 3 minutes, until they begin to soften. Then add chopped tomato, onion, smoked paprika, Turkish red pepper and tomato paste. Stir everything together until the liquid evaporates and vegetables are soft. Check for seasoning and remove from heat. Set aside to cool.

Once the dough has rested and doubled in size, cut the dough into four equal portions, rolling each into a ball.

Lightly flour work surface. Using a rolling pin, roll each dough ball to about a 9 inch long oval and about an ⅛ inch thickness.

For the meat pide, spoon the meat filling onto 2 pieces of dough, leaving a border to A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in. Crimp the edges and gently place oval pide on a baking sheet lined with parchment.

Brush egg wash over the border of the oval doughs and sprinkle with sesame seeds. Bake for about 15 minutes or until crust is golden brown.

For the cheese pide, spread the filling, again leaving a border, and pinch the ends into a long oval shape. Crimp the edges and gently place oval pide on a baking sheet lined with parchment.

Brush the border with egg wash and sprinkle with sesame seeds. Bake for about 6 – 7 minutes then remove from oven. Make a small well in the center and add your egg. Place pide back in oven and cook for another 9 – 11 minutes or until crust is golden brown and egg is cooked.

Allow pide to cook slightly before cutting. Garnish with chopped parsley, zaatar and a drizzle of olive oil.