Turkish Pide

  • Turkish Pide
Ranking: 3 more votes required!

Rated 4 out of 5 based on 2 votes

Ingredients

  • 2 x sachets dried yeast (7g each)
  • 1 1/4 cup warm water
  • 4 cups strong bread flour or "00" flour
  • 1 tspn salt
  • 6 Tbls extra virgin olive oil
  • 2 tspn sugar
  • 1-2 Tbls olive oil
  • 2 x medium onions, chopped
  • 4 x garlic cloves chopped
  • 1 kg lamb mince
  • 4 tspn ground cumin
  • 4 tspn ground coriander
  • 1 tspn salt
  • 1 tspn pepper
  • 2 x 400g tin chopped tomato
  • 1/2 cup fresh curly-leaf parsley, chopped
  • 4 Tbls fresh mint (chopped)
  • 1 x zest of whole lemon
  • 1 x to assemble
  • 1/2 cup tomato paste
  • 1/2 cup toasted pine nuts
  • 1 cup crumbled feta
  • 1 x to serve
  • 1 x squeeze lemon juice
  • 2-4 Tbls fresh mint (chopped)
  • 1 x drizzle greek yoghurt

Method

Pide Dough

In a bowl place the yeast, sugar, and water . Set aside in a warm place for 10 – 15 min until the yeast mixture begins to froth.
In a bowl (or bread mixer bucket) place in this order: salt, flour, lightly beaten eggs, milk and olive oil.
Pour over the frothed yeast mixture and mix until a dough forms. YOu may need to add a tad more flour . The dough will be sticky this is how it is meant to be.
(*Alternatively set your bread maker to dough setting and press start).
Knead dough on a floured surface for 5 – 10 min until silky and smooth.
Turn your oven on for 40 sec on high and turn off.
Place dough in an oiled bowl, place a tea towel over the top and place the bowl into the warmed oven that has been turned off. (*This creates a warm environment for the dough to rise) Leave in the oven for 1 – 1 ½ hours or until doubled in size.
Remove the dough from the bowl and knead on a floured surface for another 5 min to expel all the air in the dough.
Divide dough into 4-6 pieces depending on the size of the pide you want to make.
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 paper.

For The Filling

In a bowl place the yeast, sugar, oil and water . Set aside in a warm place for 10 – 15 min until the yeast mixture begins to froth.
In a bowl (or bread mixer bucket) place in this order: salt and then flour
Pour over the frothed yeast mixture and mix until a dough forms. You may need to add a tad more flou.
(*Alternatively set your bread maker to dough setting and press start).
Knead dough on a floured surface for 5 – 10 min until silky and smooth.
Turn your oven on for 40 sec on high and turn off.
Place dough in an oiled bowl, place a tea towel over the top and place the bowl into the warmed oven that has been turned off. (*This creates a warm environment for the dough to rise) Leave in the oven for 1 – 1 ½ hours or until doubled in size.
Remove the dough from the bowl and knead on a floured surface for another 5 min to expel all the air in the dough.
Divide dough into 4-6 pieces depending on the size of the pide you want to make.
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).
Transfer the oval dough on the baking paper.
For The Filling
In a large fry pan heat the oil.
Add chopped onions along with chopped garlic.
When onions are translucent, add the lamb, cumin, coriander, salt and pepper.
Cook until the meat is brown and a little bit crispy.
Add tomato and lemon zest and cook briefly until water is absorbed and the mixture is no longer runny.
Remove from heat and place into a ceramic dish and cool in the fridge for 30 minutes.
When cool add parsley and 2 tablespoon fresh mint.
Assemble
Preheat the oven to 250 degrees celcius and place a pizza stone (at least an hour before) or baking tray (30 min before) to heat up in the oven.
Place a tablespoon of tomato paste on each piece of pide dough and spread evenly leaving a 2 cm border.
Divide the lamb filling in equal portions; spread on the dough; pinch the points together giving a boat-like shape. roll the edges of the dough in slightly to contain the filling.
Top with a sprinkling of pine nuts and a crumble of feta.
Bake for 15-20 minutes until golden brown.
Serve with a squeeze of lemon juice, a sprinkling of fresh mint and a drizzle of greek yoghurt.

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  • It doesn’t say how many eggs or how much milk!

    Reply

    by Chris Hannah on 15/03/2015, 16:58
    Chris Hannah