Pide
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
45 mins
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Rest Time
1 hr
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Total Time
1 hr 45 mins
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Servings
9 pide
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Course
Main Course, Appetizer
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Cuisine
Turkish
Pide
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Nicknamed the Turkish pizza, pide is a boat-shaped bread topped with various ingredients, including meat and cheese. It is close to the lahmacun.
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Ingredients
For the dough
- 4 cups flour sifted
- ½ cup yogurt
- 1 egg , lightly beaten
- 1 tablespoon caster sugar
- 1 tablespoon salt
- ¼ cup milk at 97 F / 36°C, warm
- ¼ cup water at 97 F / 36°C, warm
- 1½ tablespoon active dry yeast
- 3 tablespoons olive oil
- 1 egg yolk
- 1 tablespoon white vinegar
For the meat filling (for 3 pide)
- ½ lb ground beef
- 1 tomato , peeled, seeded and diced
- 1 onion , finely grated
- 1 clove garlic , minced
- ¼ green bell pepper , diced
- 1 teaspoon tomato paste
- 1 teaspoon pepper paste red pepper paste, salçası biber (pepper paste in Turkish
- 3 tablespoons olive oil
- salt
- black pepper
For the spinach garnish (for 3 pide)
- 8 oz. baby spinach leaves
- 1 onion , grated
- 3 tablespoons olive oil
- salami or Turkish sausage, suçuk, a few slices
- salt
- black pepper
For the cheese filling (for 3 pide)
- 6 oz. cheddar cheese or other hard cheese), grated
- 2 tablespoons butter , melted
- 1 egg
- salt
- black pepper
Equipment
- Stand mixer
- Potato masher
- baking sheet
- parchment paper
- pastry brush
Instructions
Dough
- In a large bowl, mix the yeast and caster sugar in warm water and let stand for 15 minutes in a warm place, away from drafts.
- In the bowl of a stand mixer, add the flour and dig a well in the center. In the center of the well, add the egg, yogurt, oil, and yeast.
- Using the dough hook, start mixing the ingredients at low speed, while gradually incorporating the milk.
- Knead for 3 minutes, then add the salt.
- Then knead for 10 minutes at medium speed until obtaining a soft and homogeneous dough, coming off the edges of the bowl.
- Cover the dough and let it rise for an hour in a warm place, away from drafts. It should at least double in volume.
Meat filling
- In a sauté pan, heat the olive oil over medium heat.
- Brown the onions for 2 minutes, then add the bell pepper and mix well. Sauté for 1 minute.
- Then add the ground meat and garlic, mashing it well with the potato masher so that no large chunks form.
- Then add the tomato, the tomato paste, and pepper concentrates.
- Season with salt, pepper and cook for 10 minutes, covered, over a medium to high heat, stirring regularly.
- If necessary at the end of cooking, remove the cover to reduce the sauce.
Spinach garnish
- In a sauté pan, heat the olive oil over medium heat and sweat the onion for 2 minutes, stirring regularly.
- Add the spinach, salt and pepper, and brown them over high heat, stirring regularly.
- Cook until the liquid is reduced.
- Reserve.
Cheese garnish
- Beat the egg.
- Add the melted butter and grated cheese.
- Add salt, pepper and mix well.
- Reserve.
Pide
- Preheat the oven to 350 F (180°C).
- Place the dough on a lightly floured work surface, degas and divide it into 9 pieces.
- Roll each pide to a thickness of ½ inch (1 cm) to form a boat, and place them, well spaced, on a baking sheet lined with parchment paper.
- Spread the garnishes over the pides and fold the edges of each pide.
- In a bowl, beat the egg yolk and vinegar together and, using brush the edges of each pide.
- Bake in the oven for 10 to 15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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