Yummy meaty boats. It is a feast but I have to admit it’s not an easy recipe. I wouldn’t care less buying ready-made bases from the supermarket but I prefer to make my own dough. So I can only blame myself for the result.
The idea comes from Turkish cuisine and the dish is called ?K?ymal? Pide? and actually means minced meat on a flat bread. Excellent idea, everyone loves meat and bread! Or not…at least I do. My friend who is a Personal Trainer will not like this. What does he know…he only eats broccoli.
The choice of meat is yours. You can play safely and use beef. Or do as the Turks would do and use lamb. I prefer a mixture, veal and lamb to get the soft meaty taste from veal and the kick from the lamb.
Cheese lovers should not be ashamed! Try and use some shredded cheese of your choice and take it to another dimension. Your palate will love it, your doctor may not. But who cares about doctors…what do they know"
Ingredients (5-6 boats)
500 gr (1.1 lb) mixed ground meat (veal and lamb).
1 onion chopped.
1 green pepper chopped.
1 red pepper chopped.
4-5 garlic cloves squeezed or finely chopped.
3-4 juicy and sweet tomatoes.
1 generous bunch of flat-leaf parsley.
1 tablespoon of tomato paste.
½ teaspoon of cumin.
A pinch of nutmeg.
1 tablespoon of dried oregano.
1 tablespoon paprika.
½ cup of extra virgin olive oil.
Salt and ground pepper.
For the dough:
500 gr (1.1 lb) plain flour.
1/3 cup of extra virgin olive oil.
20 gr ( < 1 oz) of dried yeast.
1 tablespoon of salt.
In a small bowl, add the yeast and ½ cup of warm water, stir and let it rest for a few minutes. In a much larger bowl add the flour, ½ cup of warm water, the olive oil and the salt.
It’s time to make your hands dirty and create a mess (or not!): use your hands and knead the dough until it becomes a homogeneous and elastic mixture. You may need to add some more flour if it is still sticky. Place the dough co...