- 100 grams of pide dough
- 45 grams fresh cheddar cheese
- 90 grams of cubed meat (small chopped)
- 30 gram tomatoes
- 26 grams pointed pepper
- 40 grams of lamb meat
- 5 ml. milk
For the inside of the pit:
The ratio of the ingredients given for the inside of the pit is enough to be used in making 100 gram pit clay. Tomatoes and meat should be consumed daily and cooked quickly. After you have prepared, put a damp cloth on the pita dough and let it rest in the room heat.
How is it prepared?
Cut 100 grams of pide dough that you can prepare with flour, milk, yeast, salt and sugar.
For the domestic spice, cut the tomatoes that you peeled off, the sharp pepper and the lamb cubes that you removed from the seeds into small pieces.
Tomatoes, roast the water as much as the pull. Blend all the ingredients together with fresh cheddar cheese and slices of meat that you have added in the pide.
The rest of the dough is opened with the help of a roller and then spread on the edge so that it will leave a margin in the edges. Lightly cover the sides of the dough.
Cook the poultry poodle, which you have placed in the oven tray with a large spatula, for about 6 minutes in a preheated 170 degree frying pan.
Serve hot after slicing with a sharp knife. Share with your loved ones.
Once the cooking process is complete, put the butter on the sides of the pita and serve it on the hot plate as seen in the picture.