🌺Episode 2 RASOI SE RISHTA Sunday Special Turkish Recipe pide #rasoiserishta #rgsculinary#chefruchi

#rasoiserishta #rgsculinary #chefruchi Welcome to All viewrs on This show pls keep support Like share & follow the Rgs culinary Channel. 🍕 Rasoi Se Rishta – Sunday Special Episode 2 | RGS Culinary Presents by Chef Ruchi Host: Raziya M. Lohani Ji Time: Sunday 3:00 PM 🌟 Recipe: Turkish Pizza (Pide) A delicious Turkish-style flatbread topped with a flavourful mixture of vegetables, herbs, spices and cheese, then baked until crisp and golden. A perfect combination of crispy base, rich toppings and authentic Turkish flavours. Join us live at 3 PM and discover the taste of Turkish Pizza! Ingredients For the Flatbread Dough: 4 cups unbleached all-purpose flour 1 tbsp active dry yeast 1 ½ tsp salt 1 tbsp olive oil 1 to 1 ¼ cups warm water (around 90°F / 32°C) For the Spiced Meat Topping: ½ lb ground beef (85% lean) or ground lamb 1 medium onion 1 tomato 1 green pepper 1 red pepper 2 garlic cloves ¼ cup fresh parsley 1 ½ tbsp olive oil 1 ½ tsp tomato paste 1 tsp red chilli powder or paprika ½ to 1 tsp red chilli flakes 1 ¼ tsp salt ¼ teaspoon ground black pepper For Serving: Fresh parsley, sliced red onions, diced tomatoes, and lemon wedges. Instructions 1. Prepare the Dough Whisk the flour and yeast together in a medium bowl, then stir in the salt. Drizzle in the olive oil and mix until evenly distributed. Gradually pour in the warm water, starting with ¾ cup, adding more little by little until the dough begins to pull together. Transfer the dough to a clean counter and knead for 3 to 5 minutes until it becomes smooth and supple. Place the dough back into a bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for 30 to 60 minutes. 2. Make the Topping Mixture Add the onion, tomato, green pepper, red pepper, garlic, and parsley to a food processor. Pulse until everything is finely pureed. Pour the pureed vegetables into a fine-mesh sieve over a bowl to lightly strain out excess liquid (save the juice just in case). In a large mixing bowl, combine the strained vegetable puree, raw ground meat, olive oil, tomato paste, red chilli powder, chilli flakes, salt, and black pepper. Mix thoroughly with your hands until it forms a soft, uniform paste. If it feels too dry, add a tiny splash of the reserved vegetable juice. Cover and let the flavors meld for 30 minutes. 3. Shape and Bake Preheat your oven to its highest setting—ideally 450°F to 480°F (230°C to 250°C). Place a large upside-down baking sheet or a pizza stone inside the oven while it heats. Punch down the rested dough and divide it into 12 equal pieces, rolling each into a smooth ball. Working with two balls at a time on a lightly floured surface, roll each out into a very thin, translucent circle or oval (roughly 7x10 inches). Spread a scant ¼ cup of the meat paste thinly and evenly across the entire surface of the dough, pressing it down gently so it adheres. Carefully transfer the topped dough onto the preheated hot baking sheet in the oven. Bake for 9 to 11 minutes until the edges are golden brown and crisp, and the meat topping is fully cooked. Repeat with the remaining dough balls. 4. Serve Pile the warm lahmacuns with fresh parsley, sliced red onions, tomatoes, and a generous squeeze of fresh lemon juice. Roll the flatbread up tightly like a wrap and enjoy immediately. #rasoiserishta #rgsculinary #chefruchi #hostraziyamlohani #turkishfood #follower