In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.

Add the egg and yogurt and mix to incorporate well. Then using a dough attachment of a stand mixer, slowly mix in flour until a ball of dough forms.

Transfer the dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky.

Place the dough in a bowl and cover lightly with a sheet of plastic wrap or towel and let the dough rise until it's doubled in size, for about 1-1 ½ hours.

Once the dough has doubled in size, divide the dough into four equal portions and roll each to a smooth ball.

Bring a wide skillet over medium heat ad add butter and olive oil.

Once melted, add the ground meat and use a spatula to break the meat up and cook until the ground beef is halfway cooked through, about 5-7 minutes.

Add the chopped green peppers and continue cooking cooking 2-3 minutes, until they begin to soften.

Then add the chopped tomato, grated onion, smoked paprika, Aleppo pepper and tomato paste. Stir everything together and continue cooking on medium-high heat until the liquid evaporates and vegetables are soft.

Season with salt and pepper and taste for seasoning. Remove from heat and allow to cool completely.

To a bowl, add the ricotta cheese, crumbled feta, olive oil, chopped mint and thyme, lemon zest and salt and pepper.

Stir the mixture together until everything is incorporated well and the mixture is thick and creamy. Taste for seasoning and adjust as needed.

Set aside in the refrigerator until ready to assemble.

Preheat the oven to 425 degrees Fahrenheit.

Roll out each dough on a lightly floured surface to a about a 9 inch long oval and about an ⅛ inch thick (not too thin).

Spoon in the meat filling into two of the pide, leaving a border around the pide to fold over

Use your hands to shape the dough into a long oval shape, crimping the ends. Then gently place the pide onto a parchment lined baking sheet.

Brush egg wash over the dough border and sprinkle with sesame seeds, if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake for 18-20 minutes, or until the crust is golden brown.

For the cheese pide, use a spoon to spread the cheese filling into the center of the dough, also leaving a border around the edge. Form the dough into a long oval shape and pinching the ends.Brush the border with egg wash and sprinkle with sesame seeds, if desired.

Bake the cheese pide for 6-7 minutes, then remove from oven and use the back of a spoon to make a well in the center of the cheese mixture. Gently crack an egg and place it onto the cheese mixture and continue baking for another 8-10 minutes, until the crust is golden brown and egg is cooked.

Once both pide are done, garnish with chopped herbs and a additional sumac, if desired.