Slow-Cooked Veal Pide

Method

1. In a large pot, heat olive oil and sauté onions, garlic, carrots, and celery until softened.
2. Add veal and brown on all sides.
3. Stir in herbs, salt, and pepper. Add enough water to cover the veal.
4. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until tender.
5. Let the mixture cool, then shape pide dough into oval flatbreads.
6. Top each with veal mixture and yogurt cheese.
7. Bake at 475°F (245°C) for 12-15 minutes until golden.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.