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For the dough
½ cubes fresh yeast 50 g GAZİ stirred yogurt lactose-free 3.5% 600 g flour 1 tsp sugar 2 tsp salt 6 tbsp olive oil 300 ml lukewarm water for the filling
3 garlic cloves, chopped 2 red onions, chopped 500 g ground beef 400 g leaf spinach ½ tsp cumin 200 g GAZİ White Cheese 55% lactose-free 1 tbsp tomato paste 1 tbsp harissa 1 yellow pepper, diced 2 tbsp olive oil -
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Preparing the dough
1. Crumble the yeast in the lukewarm water and dissolve well.
2. In a large bowl, add the flour, the sugar, salt, oil and yoghurt, add the yeast and knead for about 4-5 minutes with the dough hook of a hand mixer to a smooth supple dough.
3. Cover the dough and set aside in a warm place for 30 minutes.
Preparing the filling
1. Peel and finely chop the onions and garlic, wash the yellow pepper, halve and cut into a small dice.
2. In a large pan, heat 2 tablespoons of olive oil. Heat the chopped onions and garlic over medium heat until translucent.
3. Increase the heat a little and sear the minced meat. Add cumin, tomato paste and harissa and continue cooking over medium heat.
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4. Add spinach and paprika to the pan and stir occasionally until the spinach has wilted and is cooked.
5. Crumble the white cheese and set aside.
6. Dust a work surface with flour and knead the risen dough again and cut into six to eight equal parts.
7. Roll out the pieces of dough into oval-shaped flat bread and distribute the filling in the middle. Sprinkle the shepherd cheese generously on it.
8. Now fold the approx. 2 cm wide dough edges inwards over the filling and squeeze the pointed ends together.
9. Place the pides on a baking sheet lined with baking paper and bake for 20 minutes in a preheated oven (200°C convection oven) until golden brown.
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