Ende Kushini: Pide

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.