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MILLER5
Pide with minced lamb and fried egg
Pide with sausages, eggs, tomato paste and paprika.
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Ingredients
Directions
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Put the wheat flour, yeast, sugar, 1/3 oil and the water in a bowl and mix briefly to form a coherent whole. Add the salt and knead for at least 8 min. To a velvety, elastic dough.
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Grease a bowl and put in the dough. Sprinkle with some flour. Cover with a clean tea towel and let the dough rise for 1 hour in a warm, draft-free place.
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In the meantime, cut the onion before filling. Halve the peppers and remove the stalk and seed lists. Cut the flesh into small cubes. Cut the skin of the sausages.
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Heat the oil in a frying pan and fry the onion and paprika for 3 minutes on a high heat. Add the sausage meat and tomato paste and cook for 3 minutes.
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Leave to simmer for 5 minutes with a lid on the pan over medium heat. Season with pepper and salt.
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Preheat the oven to 200 ˚C. Divide the dough into four equal pieces and roll each into an oval piece of approx. 25 cm long and 15 cm wide.
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Divide the filling in the middle of the dough and leave 2 cm from the edges. Fold the edges over the filling.
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Squeeze the dough at the ends to a point to create a boat. Brush the dough edges with the rest of the oil.
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Make a well in the filling and break an egg above each pide. Place the pide on a baking sheet covered with parchment paper and bake in the oven for 15 minutes.
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Meanwhile, cut the parsley fine. Remove the pide from the oven and sprinkle with the parsley. Serve immediately.
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Nutrition
615Calories
Sodium32% DV760mg
Fat48% DV31g
Protein60% DV30g
Carbs17% DV51g
Fiber20% DV5g
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