1. MAKING THE PIDES - Pides is a Turkish dough for bread and commonly eaten plain or in pizza dishes.
In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves Cover it with a towel, let it rest 15 minutes. In a large bowl, sift flour and salt. Add the bubbly yeast mixture and 1 1/2 cup warm milk.
Mix and put the dough on the lightly floured counter and knead well for
about 10 minutes until it becomes smooth (no more crumbles). Then
spread 1 tsp of olive oil inside a clean bowl. Place the dough in it
and spread another tsp of olive oil with your hands all over the dough.
Then cover it with a clean, damp towel. Put aside for about 1 to 1 1/2
hours at room temperature until the dough rises to double its size. Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles (picture).
Cut the dough in 2 pieces with a knife. Knead and give a ball shape to
each, cover with a damp towel, and put aside for about 15 minutes.
Place parchment paper on two oven trays, then arrange the doughs on the
trays. Then use your palm to flatten each ball into a flatter rounded
shape. Lightly beat the glaze ingredients in a small bowl. Dip your finger
tips in it and press all over the dough. Sprinkle some black or regular
sesame seeds all over and cover with a clean damp towel. Leave for
about 35-40 minutes to rise at a warm place.
Preheat the oven to
450 F and put some water in an oven-safe bowl. Place it on the bottom
of the oven. Place one of the trays on the middle rack. Bake for about
8 to 10 minutes until the colour becomes light golden. Place the pide
on the clean towel to cool it down a bit. Then bake the second dough.
Serve while still warm.
2. Making the Kofte -
Mix all the kofte ingredients together with your hands. Take a
fist-sized ball and skewer it, starting from the tip of the skewer.
Squeeze and flatten it on the skewer going back slowly, so that it is
thin and flat to acquire the shape shown in the picture.
Preheat
your barbecue or oven (grill). Place the skewers on the rack. Make sure
to turn the skewers so that all sides of the meat cooks equally.
Cook the tomato sauce for a few minutes, put aside. Whisk the yogurt sauce ingredients, put aside.
Place
pide pieces on service plates and arrange the kebabs on them. Pour
tomato and yogurt sauce all over. Melt the butter in a small pan and
add in the pepper. When the the butter starts bubbling, pour over the
Yogurtlu Kebab.