Turkish Pide

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, sugar, and salt. Make a well in the center and add warm water and olive oil. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
2. Make the filling
   Heat olive oil in a large pan over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for another minute. Add ground meat and cook until browned, breaking it up with a wooden spoon. Stir in diced bell pepper, tomato paste, paprika, salt, and pepper. Cook for 5-7 minutes until the mixture is well combined and most of the liquid has evaporated. Remove from heat and let cool slightly.
3. Shape the pide
   Preheat oven to 450°F (230°C). Divide the dough into 4 equal pieces. Roll each piece into an oval shape about 12 inches long and 5 inches wide. Transfer to parchment-lined baking sheets. Spread the meat mixture evenly over the dough, leaving a 1-inch border. Sprinkle crumbled feta cheese over the filling.
4. Fold and prepare for baking
   Fold the edges of the dough over the filling, pinching the ends to create a boat shape. Brush the edges with beaten egg. If desired, you can also brush the exposed filling with a little olive oil for extra flavor and moisture.
5. Bake to perfection
   Bake in the preheated oven for 12-15 minutes until the crust is golden brown and the filling is hot. Remove from the oven and let cool for a few minutes before serving.
6. Garnish and serve
   Sprinkle the hot pides with chopped fresh parsley. Serve immediately with lemon wedges on the side for squeezing over the top just before eating.