Turkish Stuffed Pide
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Pide and its various varieties are wide spread through Turkey,also known as Turkish pizza but shaped in the form of a boat. The base is a flat-bread of a similar style to pita, chapati, or western pizza crust. Toppings vary widely and include but are not limited to: cheese, onions, peppers, tomatoes, eggs, mushrooms, minced meat , and parsley.
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Ingredients
- Dough
- 2/3 cup warm water
- 2 cup wwf + more for kneading
- 1 tsp yeast
- 1/2 tsp Sugar
- 1 egg
- 1/4 cup yogurt
- 1/4 tsp Salt
- Filling
- 200 gms crushed paneer/minced meat
- 2 chillies chopped
- 2 chillies chopped
- 1 large tomato chopped
- 3 garlic chopped
- 7 chopped baby corn
- 1 tsp smoked paprika
- 1/2 tsp pepper
- Fresh Basil leaves 2 tsp
- Salt
- Olive oil
- 1 whole egg per pide smaller eggs if possible so whites don't pour over
- egg + water for egg wash
- Grated cheese basil for garnish
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Instructions
- First, make the dough. In a large boxing bowl, add the water salt, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10-12 minutes until the mixture begins to get foamy.
- Then add the egg and yogurt and mix to incorporate well. Then using a dough attachment, slowly mix in flour until a ball of dough forms.
- Transfer dough onto a lightly floured surface and knead for a few minutes until the dough is smooth and not sticky. Place in a bowl and allow to rest while you make the fillings.
- To make the meat filling, add a tablespoon of butter drizzle a bit of olive oil in a large skillet and add minced meat/ paneer. Use a spatula to break it up and saute until just about cooked all the way. Then add green peppers and cook for 2-3 min
- Add chopped tomato, grated onion, smoked paprika, Turkish red pepper (or regular red pepper) and tomato paste. Add chopped corn. Stir everything together and cook on medium-high heat until the liquid evaporates and vegetables are soft
- Season with basil, salt and pepper and taste for seasoning. Remove from heat and allow to cool.
- Once dough has rested and risen to about double its size, cut the dough into 4 equal portions, rolling each into a ball. Preheat oven at 180 deg C
- Use a lightly floured rolling pin to roll out one of the dough balls to about a 9 inch long oval and about an ââ¦âº inch thick (not too thin). Spoon in the meat filling, leaving a border around the pide to fold in.
- Use your hands to shape it to a long oval shape, crimping the ends. Then gently place on a parchment lined baking sheet. Sprinkle cheese and chopped basil.
- Brush egg wash over the border and sprinkle with sesame seeds if desired. Use a small spoon to drizzle a bit of egg mixture over the meat mixture. Bake at 180 deg C for about 15 minutes, or until crust is golden brown.
- For having soft egg pide, Bake pide for 6-7 minutes first, then remove from oven and use the back of a spoon to make a small well in the center. Add your egg and place back in the oven and continue baking 9-11 minutes or until crust is golden brown
- When done, allow to cool slightly before cutting. Garnish with extra chopped parsley.
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