Name: Slow-Fermented Turkish Veal and Egg Pide
Total time: 105 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cups all-purpose flour; 1 packet active dry yeast; 1 cup warm water; 1 tsp salt; 1 tbsp olive oil; 200g ground veal; 1 onion, finely chopped; 1 egg, beaten; 2 tbsp tomato paste; 2 tbsp chopped parsley; 2 eggs; 2 tbsp butter

A traditional Turkish pide made with a slow-fermented dough, seasoned veal filling, and fried eggs on top.

Method

In a large bowl, mix flour, yeast, and salt. Add warm water and olive oil, then knead into a smooth dough. Let it rise for 12-14 hours in the refrigerator.
In a pan, cook the veal with onion until browned. Add tomato paste, parsley, and salt. Cook for 10 minutes.
On a floured surface, roll the dough into a large oval shape. Place on a baking sheet.
Spread the veal mixture over the dough, leaving a 1-inch border. Beat an egg and brush it over the edges.
Top with fried eggs and dot with butter. Bake at 220°C (425°F) for 12-15 minutes.
Let cool slightly before slicing and serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.