Thursday, 20 April 2017

Pide

Presenting another easy-to-do baked recipe. Pide may refer to: Pita, Turkish version of a type of flatbread consumed especially in company of kebabs. 


Pide and its various varieties are wide spread through Turkey and are established as an important food. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. A proper pide should be baked in a brick or other stone oven. Toppings vary widely and include but are not limited to: cheese, onions, peppers, tomatoes, sausage, pastrami, eggs, mushrooms, ground beef, and parsley. Pide is also available for cheap on the street from a cart. 

RecipeSource: Gayathriscookspot
Country: Turkey


Ingredients:

For the dough

1 tablespoon instant dry yeast
1 cup warm water (for softer pide use milk) or 1 cup milk (for softer pide use milk)
1 teaspoon sugar
1 teaspoon salt
3 tablespoons vegetable oil
3 cups all-purpose flour

For the filling

1 -2 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, chopped
10 ounces ground beef or 10 ounces ground lamb
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
salt and pepper
1 cup chopped tomato


Method:

  • Combine all ingredients for the dough and knead until smooth.
  • Grease the dough with some drops of oil, cover and let rest 30 minutes; give a short knead.
  • Cover and let rise until almost doubled (about 1 hour depending on the temperature).
  • In the meantime prepare the filling:
  • In a large skillet heat the oil.
  • Add chopped onions along with chopped garlic.
  • When onions are translucent, add ground meat, cumin, coriander, salt and pepper.
  • Saute for 5 minutes until meat is done.
  • Add tomato and cook briefly until water is absorbed.
  • Remove from heat and keep aside.
  • Preheat oven at 200 degrees Celsius/400 degrees Fahrenheit.
  • Place the dough on a floured surface; cut into 4 pieces (for medium pide) or 8 pieces (for smaller pide).
  • Make round balls and, using a rolling pin, roll into ovals (12 inches/30 cm for medium pide or 6 inches/15 cm for smaller pide). I possibly try to let the borders stay thicker.
  • Transfer the oval dough on the baking sheet.
  • Divide filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape.
  • Bake for 15 minutes or until golden.


Serve immediately and enjoy!









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9 comments:

  1. Pide sounds prefect to enjoy for dinner with some salad. Lovely pick.

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  2. Pride looks wonderful. Surely a treat for meat lovers

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  3. This looks great. I am imaging to try this with paneer or tofu filling. Great share ruchi.

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  4. That's a wonderful pick for this letter..good one..I also had this for this letter and ended up baking something else!

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  5. Wow..lovely pide with a awesome filling, must try it.

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  6. That is one yummy looking pide . Love the filling.

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  7. Such a nice and healthy filling in the savoury baked pide. It must have tasted delicious.

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