Stuffed Pide

Step 1: Combine yeast, water, sugar, salt oil and flour for the dough and knead until smooth.Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.Cover and let rise until almost doubled (about 1 hour depending on the temperature).

Step 2: In the meantime prepare the filling:In a large skillet heat the oil.Add chopped onions along with chopped garlic.When onions are translucent, add ground meat, cumin, coriander, salt and pepper.Saute for 5 minutes until meat is done.

Step 3: Add tomato and cook briefly until water is absorbed.Remove from heat and keep aside.When cool add parsley and 2 tablespoon fresh mint.

Step 4: Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.

Step 5: Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.Transfer the oval dough on the baking sheet.

Step 6: Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.Bake for 15 minutes or until golden.

Step 7: Remove from oven and, if desired, drizzle with lemon juice.Top with remaining chopped fresh mint and serve.