One of the richer members of the Turkish pide family, lamb short rib pide is made by scattering lamb short rib meat — pressure-cooked until tender — over a yeasted flour dough and baking it. The rib's long cooking time gives the meat a texture that falls apart easily.
Knead the flour, fresh yeast, water, salt and olive oil into a smooth dough and let rise for 30 minutes.
Sear the lamb short rib in the olive oil for 8 minutes until browned on all sides.
Add the ribs to the pressure cooker with the onion and tomato and cook for 25 minutes from the first hiss.
Separate the cooked ribs from the bone and shred the meat.
Roll out the risen dough into a long oval shape.
Spread the shredded rib meat and grated kashkaval over the rolled-out dough and fold the edges.
Bake in an oven preheated to 220°C for 18 minutes until the edges turn golden.
Sprinkle with parsley and serve hot.
When shredding the rib meat, make sure no bone fragments remain, or you may bite into something hard in the pide. Allergens: contains wheat (gluten), milk and dairy (kashkaval cheese).
Adding a few tomato slices to the cooking liquid while pressure-cooking the ribs makes the meat more aromatic.
Admin DadaGastro · verified in test kitchenDüdüklüde tarifte yazan 25 dakika bende kaburgayı tam yumuşatmadı, kemikten güçlükle ayrıldı; süreyi 10 dakika daha uzatmam gerekti. Fırınlama süresini de 18 dakikadan 24 dakikaya çıkarınca kenarlar biraz fazla koyulaştı, dört porsiyonluk sonuç beklediğimden kuru çıktı.
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