NEFİS KIYMALI KIR PİDESİ✔️SADECE 250 gr KIYMA 2 TEPSİ KIR PİDESİ YAPIN✔️TÜM PÜFNOKTALARI ✔️

____MEŞHUR KIYMALI KIR PİDESİ___
Tarifi Peynirli,Patatesli,Kaşarlıda yapabilirsiniz✔️
Keyifli Seyirler Dilerim🤍
Malzemeleri birazdan yazıyorum✍️

🇹🇷Tarifi denemeden önce Mutlaka Videoyu İzleyiniz Püfnoktalar Çok Önemli*
Buyrun Malzemeler:
Kullandığım ölçü:250 ml su bardağı
2 su bardağı ılık su 460 gr
2 yemek kaşığı zeytinyagı (sıvıyağ)
1 tatlı kaşığı şeker
1 tatlı kaşığı tuz
1 paket İnstant maya
4,5-5 su bardağı un 600 gr
250 gr Kıyma
1 büyük Kurusoğan
3 tane yeşilbiber
Yarım su bardağı sıvıyağ (kıyma yağlıysa azaltın)
1 tatlı kaşığı tuz
1 tatlı kaşığı kurmızıtozbiber
Acıpulbiber (isteğe bağlı)
3 yemek kaşığı süt
Susam
Afiyet olsun 🍃
_____
🇩🇪Bitte schaut euch das Video an, bevor ihr das Rezept ausprobiert, die Tricks sind sehr wichtig*
Hier sind die Zutaten:
Die Maße, die ich verwendet habe: 250 ml Wasserglas
2 Tassen warmes Wasser 460 gr
2 Esslöffel Olivenöl (Pflanzenöl)
1 Teelöffel Zucker
1 Teelöffel Salz
1 Päckchen Instant-Hefe
4,5-5 Tassen Mehl 600 g
250 g Hackfleisch
1 großer Zwiebel
3 grüne Chilischoten
Ein halbes Glas Pflanzenöl (wenn das Hackfleisch fett ist, reduzieren)
1 Teelöffel Salz
1 Teelöffel rote Chilischote
Chili (wahlweise)
3 Esslöffel Milch
Sesam
Guten Appetit 🍃
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🇬🇧Please watch the video before trying the recipe, the tricks are very important*
Here are the Ingredients:
The measurement I used: 250 ml water glass
2 cups warm water 460 g
2 tablespoons olive oil (vegetable oil)
1 teaspoon sugar
1 teaspoon salt
1 packet of instant yeast
4.5-5 cups flour 600 gr
250 g minced meat
1 large onion
3 green peppers
Half a glass of vegetable oil (reduce if the minced meat is fatty)
1 teaspoon salt
1 teaspoon of red pepper
Chili pepper (optional)
3 tablespoons of milk
Sesame
Bon appetit 🍃

#masmavi3mutfakta #kırpidesi #kıymalıpide #food #lecker #bafrapidesi
_______

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🔷Hakkımda🔷
Ben Selvi,73 doğumluyum, Evliyim, 91/94/96 doğumlu 3 prensesin Annesiyim,Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım eğitimler eşliğinde Sizlere Sunuyorum…
7 yıl önce instagram hesabımdan (@masmavi3_mutfakta) başlayan Mutfak maceramiza 19.10.2016 tarihinden itibaren Youtube ile birlikte devam etmekten Mutluyum.
Uzun ve Güzel bir Yolculuk olması Dileğimle..
Hoşgeldiniz💙
Welcome to Masmavi3Mutfakta, my dear friends, today I am telling you a delicious main dish. Whether you call it Bafra pita or country pita, I will start right away. I wish you a good time. Ingredients for our dough: 2 cups of warm water. I add one glass of hot water and one cold one. I get a warm material. 1 teaspoon of sugar. You can also add a packet of powdered yeast or half a packet of fresh yeast. Let’s mix it for a short time and let it sit on the counter for a minute, so that our yeast is completely dissolved . Now 1 teaspoon of salt. If you have 2 tablespoons of olive oil, olive oil, if you do not have oil, let’s mix it for a short time and start kneading our dough by adding our flour. The total amount of flour is 4.5, maximum 5 cups. Now I add 4 cups like this. After assembling the dough, I have another glass of flour in my hand. My dear friends, I add it carefully and start kneading the dough. I knead the dough in my hand as always. Since this is a pita dough, please hold it for 3-4 minutes. We will knead a soft dough that is medium soft and even sticks to our hands a bit. I kneaded it for a total of 3 minutes, cleaning the corners thoroughly and kneading it so that there is no dough left anywhere, my dear friends, bring it to this consistency, so it will leave your bowl, but if you tamp it too much, it will stick to your hand a little. We kneaded a dough of medium softness, not too hard. In the meantime, I immediately washed one of my hands and dipped it in some flour. Let me show you how good it is in pita and bread dough. If you knead it, it will be so good. Look, we have a very flexible and beautiful dough. Now let’s leave our dough to ferment. While our dough is fermenting, we can prepare our stuffing. One large onion for our stuffing. 3-4 green green peppers. My dear friends, I grind it in a hand blender, so I do not recommend manually electric or you can chop it on a wooden board. Our aim here is that the onion should not release its bitter juice. I never recommend grating it in any recipe . Let’s take them all into our bowl, I will tell you a tip right here. Now, after grinding the onion and pepper, that is, before adding the minced meat, we will mix it well with about half a glass of olive oil. Why? Because olive oil creates a layer, when you add the minced meat, that layer remains, so it will be fried, not boiled. As spice, 1 teaspoon of salt, 1 teaspoon of red pepper powder, optional hot pepper flakes, add 250 grams of medium-fat ground meat and now let’s knead it all well. If your minced meat is oily, you can add a little less olive oil. Please knead it in your hand, so that all the ingredients transition well. After kneading, let’s cover the surface with a stretch foil and put it in the refrigerator. That is, we marinated our stuffing and put it in the refrigerator. The more we wait, the more flavor it will increase. The yeast of our dough came after about 45 minutes. I immediately buy 8 pieces from our dough. I bought 8 by eye. We will have exactly 8 pitas. Dear friends, we will bake 8 pieces in the oven on two trays, that is, in two rounds. I take the meringue and put it on a floured tray. By the way, if you take the meringue by folding it inwards like this, the dough will immediately harden even while it is waiting there. A nice tip is that I bought all the meringues, we can sprinkle some flour on them and start rolling them out without waiting. As you can see, we have 8 meringues. I immediately sprinkle some flour on the counter and start rolling out our meringues. Let me tell you right away, my dear friends, we roll out to an average diameter of 15 cm, so you do not need to roll it too big, because country pita has a unique folding feature. Look, it has a shape and a tip. It’s enough to roll out this much. I whisked the excess flour with my hand. I roll out all the other meringues in the same way. First, let’s roll out four of our meringues. We don’t open the other four meringue. My dear friends, let’s wait aside for this pita. There are a few tricks for this pita. I’ll tell you right now. We rolled out four pitas. Let the others wait. While at this stage, while it’s like this, turn on the oven immediately, that is, we open the oven with the tray at 240 degrees, the tray is in the oven to warm up. Let’s start, look at our mixture that we prepared before and put it in the refrigerator, that is, a mortar waiting with spices serves as a cooking function. I can say that our minced meat is almost 20% cooked at the moment because the acid in the spice olive oil cooks the meat in the onion, and I explained it as if it were a scientific explanation. Now, my dear friends , let’s add a full tablespoon of our mixture to each pita and move on to the folding technique . Spread the minced meat nicely, cover the other end on top, squeeze the other two ends tightly and turn it upside down, that is our folding technique. Look, I put it on it, first I press it with my hand, I squeeze the edges, you know, our aim here is to prevent the fatty flavor of the minced meat from coming out from right or left, and by turning it upside down, I take it to the counter again. We make four pitas in the first place. I finished folding all four of them in the same way, showing you from all angles. By the way, let me remind you, we opened the oven, the tray is in the oven. Now we have brought our pitas to this shape, after we have brought them to this shape, let’s take out our tray that is warming in the oven, put a piece of baking paper on it, work a little quickly here, my dear friends, that is, after putting the minced meat in the pita, work as fast as you can, let’s put it in the oven immediately, so that it does not soften, now I use a spatula. I can use a spatula or the reverse side of a knife, press it obliquely. When you take it in your hand and pull it from both sides, you can easily extend it to 40 cm. I’ll show you again. It’s a very nice and enjoyable work. I spread it by pressing it obliquely. In the meantime, I already opened it a little bit. Then I took it in my hand and you can hit it on the counter a little bit. When you pull it elegantly with your hand, it immediately extends 40 cm. This is a little trick. My dear friends, if you do it this way, you don’t need to roll out your pita into such huge pieces. Look, it is already like gum. It’s running. We’ve finished our 100-degree crop. Let ‘s quickly brush it with milk. You can also apply water if you wish. It doesn’t matter. I used milk because I was going to sprinkle sesame seeds. Let’s sprinkle sesame seeds on top to make it stick. We immediately put it in the oven at 240 degrees. While our first tray is cooking, we had 4 meringues, you know, I roll them out, so you adjust this timing, add the minced meat while the other one is coming out of the oven. So, do not add the minced meat like this and keep it aside for half an hour. Well, these are my tips, I rolled out four pieces, added the minced meat in the same way, folded and twisted them with the same technique, and prepared a tray. By the way, on our first tray, it was almost cooked, it was fried like a pomegranate in about 30 minutes because we baked it at 240 degrees, it cooks very quickly, and my dear friends, I take out our first tray, it looks like this, I can’t describe the smell, I hope one day you can get the smells like this from YouTube when you press the button, very quickly because our tray is hot, we need a hot tray, why do we need a hot tray? Let me tell you if I can make it a little later. If there is any leftover from the recipe, I removed the greased paper on it . After 25-30 minutes, our second tray came out of the oven steaming like this, it is a very nice recipe, my dear friends, I call it a complete main course, I tried to explain it in all details, I hope you understand, I explained it without skipping, because can you look at its beauty, it did not crack, explode, or soften at all. You can see it as soon as I received it, there is no softening, because we paid attention to all the details, we worked hard and our pitas are ready to serve, I’m showing you this and I am going to the texture test with great pleasure. You can serve it with some buttermilk. I prepared it on a plate by chopping the buttermilk and some green salad. I can say that it has been about 5 to 10 minutes since it came out of the oven. I cut it with a knife right away. It is still very boiling. Look, my dear friends, it is so good. You can see the top side under a cheesecloth. There is no wetness or doughiness. It is a fine country pita. I cut it with a knife and served it. Then I tested it with my hand. I want to make it because it would boil too much, I couldn’t handle it, and while I’m making it with my hand, I would like to point out to you that you can make any kind of it with cheddar, cheese and potatoes. There are many types of kefir. Today, I made it with minced meat, staying true to the original. It is a very delicious, very nice recipe. I wish all my viewers who will make it in advance, bon appetit, good luck , hope to see you in my new recipes.

KAYNAK