Turkish Pide

What a delectable treat. We tried Pide the first time we went to Istanbul. Turkish cuisine is very refined, simple, yet so flavourful, where the ingredients, often vegetables, take centre stage. Unfortunately, it is often known in Europe as snacks you pick up on the street, but having travelled there on several occasions, I discovered a very complex and diversified cuisine. The cuisine offer some of the mezze , with various breads, olives, hummus and vegetable spreads you can find. It is interesting to see a cuisine dating back to The Ottoman which has survived many centuries. We have enjoyed Pide every time we travelled to this wonderful part of the world where cultures and religions clash in very harmonious ways. Another treat we enjoy is Lachmacun another pizza-like bread which is also often served with ground meat or cheese.
This recipe does take a little time, but all the components can be prepared ahead. The meat preparation can be made ahead and freezes very well. The dough takes a few minutes to prepare and rises in about an hour. The beauty of this dish is that it is very flexible and can be prepared with various types of meat; beef, lamb or even ground chicken. You can easily adapt it for vegetarians with the additions of various vegetables. The dough recipe makes for about 10 Pide and also freezes well. We prepared the meat for 6 and freeze the rest of the dough.
The dough recipe is prepared in a few minutes and makes for about 10 Pide. I prepare the dough and freeze half in portions and freeze them for another meal.

For the dough
1 Tablespoon Active dry yeast
1 Tablespoon Sugar
1 Teaspoon Salt
5 Tablespoons Olive Oil
1 Cup of Lukewarm milk, mixed with a small container of plain Greek Yogurt – I warm it up in a microwave for a minute at its lowest power setting.
580 Gr. – 5-6 Cups of Flour – I use 00-type flour, but All purpose would also work well.
1 Large beaten egg mixed with a tablespoon water used at the end to brush the small breads.

For the meat preparation
3 Tablespoons Olive Oil
500 Gr. Minced Lamb – Chicken – Beef or you can omit the meat and replace with chickpeas or other vegetables
2 Large Garlic cloves finely minced
1 Large onion roughly chopped
1 Red Pepper chopped finely
1 Small Hot red pepper also chopped finely
1 Large tomato finely chopped
3 Tablespoon Tomato Puree
1 Teaspoon ground Cumin
1 Teaspoon ground Coriander
1 handful Parsley finely chopped
Chilli flakes to taste

For the dough preparation
In a bowl of a mixer with a dough hook, stir the dry yeast with the sugar and lukewarm milk and yogurt mixture. Mix well and let the mixture rest for a few minutes.
Add the flour and finally the salt and knead the dough for a good 10 minutes, at medium speed. The dough should be soft, but not sticky. Depending on the flour you use, you may have to add another cup of flour.
Let the dough rest for an hour, while you prepare the meat mixture.

For the meat preparation
In a large saucepan, heat the olive oil and add the garlic and onion and cook until they start to brown. You want them translucent and cooked through. Add the red pepper and cook for another minute. Add the meat, the spices and cook until the meat is broken in small pieces. Stir in the tomatoes and tomato puree and cook for another few minutes, until the meat is cooked through and the sauce starts to thicken. The mixture should be quite thick. Add the chopped parsley and set aside.

To assemble – Preheat the oven at 200 Celsius with the fan on.
Cut the dough in 10 equal pieces and form small balls. I use a scale for consistency and each ball should weigh approximately 100 Gr. each.
With a rolling pin, roll them in a disk and stretch them into an oval shape, the size of a dessert plate.
Place two tablespoons of meat and spread it along the dough, leaving about 3 cm. all around.
Pinch the top of the dough and flip the side of the dough in about 5 cm. all the way around the perimeter.
Finally pinch the end of the dough to ensure the sides do not fall off and the meat is contained.
Place each bread on a baking tray covered with a piece of parchment paper.
Brush each bread generously with the egg mixture.
Bake for 15-18 minutes, until golden brown and the bottom is well cooked.
Served immediately.

We serve them with hot sauce, chopped onions and fresh parsley.

TIP DU JOUR : We also use a few for dessert – We simply slice a few apples very finely and place the on the dough. Sprinkle the apples with brown sugar and a dash of cinnamon. Delicious !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: