Turkish pizza “pide” - recipe

Description with photo

Pide is an open yeast flatbread with an original shape. An elongated oval in the shape of a boat is bordered by sides.

The sides are arranged not for beauty, but in order to keep the filling juicy. The dimensions of the flatbread are determined by the baker.

For a festive feast, pide is prepared large and cut crosswise into portions. On the road, for everyday use, small “boats” are prepared.

In appearance, pide vaguely resembles pizza or pie, or any other open-faced meat or cheese pie. But don’t think that by trying something similar in manufacturing technology, you will become familiar with pide!

There is no point in comparing dishes of national cuisine. They have their own unique taste. And to achieve maximum success, you need to take into account the culinary traditions of the people.

Take note of a few more recipes for delicious dishes: gyuvech, kufta, lahmajun.

Ingredients

Basic

1. Flour. The taste and appearance of baked goods depends on the quality of flour. To prepare pide, only high-quality wheat flour without additives or impurities is used. Before use, the flour must be sifted. It’s not just a matter of accidental clogging; when sifting, the flour is loosened and saturated with oxygen. The quality of the test is improving.
2. Yeast. You can use dry and briquetted. There is a slight difference in the taste of the dough, but people who don’t know it don’t notice it. You must carefully read the instructions on the bag of yeast and you will not get into trouble.
3. Salt is added to the dough and minced meat at the rate of 1 teaspoon per 1 kilogram of base. Red and black pepper are added to any dish, as they say, to taste. However, in this case, less is better than more.
4. Meat. Türkiye is a Muslim country. Religion prohibits eating pork. Beef and lamb are used to prepare minced meat. When you add enough onion to the minced meat, the meat becomes much more tender.
5. Cheese. Fermented milk, or, as they are called, soft cheeses melt when heated, soak the flatbread and, in combination with butter, give it an incredible taste and aroma.
   Traditional is the use of feta cheese or salted cheese. You need to add about a quarter of cheese to the cheese. The filling will become softer and tastier. If feta cheese or cheese is salty, cut them into pieces and soak in cold milk. Adyghe cheese cannot be used; it will remain a curd mass in the flatbread.

Knead the cheese filling with your hands; if necessary, you can add a little butter. It will improve the taste of your baked goods.

Additional

1. Greenery. This is a mandatory attribute of Turkish national cuisine. The principle of use is very simple - the more, the better. Greens are used to decorate dishes. If the greens have gone through the entire heat treatment cycle, all of their qualities are irretrievably lost. Therefore, it is added immediately before serving the dish.
2. Eggs. Folk cuisine is rational and economical. When preparing soft dough, eggs are not used, but when preparing pide, beaten egg is brushed onto the flatbread before baking. This type of baking looks much more appetizing. In addition, there is a version of pide with egg filling.
3. Tomatoes and sweet peppers. These wonderful vegetables will decorate the pide with meat and give it a unique taste, but it should be borne in mind that this is a departure from tradition, and such a dish can no longer be called completely authentic.

How to make Turkish pizza at home?

Yeast dough recipe

We take the following components:

• sifted wheat flour - 500 grams;
• dry yeast – 6-7 grams;
• salt - 0.5 teaspoon;
• kefir or water - about a glass.

Step-by-step preparation of the dough is described below.

1. Place flour, salt, and yeast in a large bowl. Mix.

2. Add kefir or water at room temperature into the mixture in small portions.

3. First, use a spoon to prepare the dough, and then knead the bun with your hands. The dough should be plastic.

4. Leave the yeast dough to mature for 30-40 minutes.

With minced meat

To make a delicious meat filling, we need:

• minced beef - 500 - 600 grams;
• large onion - 1 piece;
• garlic - 6 or 8 cloves;
• salt - half a teaspoon;
• vegetable oil - 100 grams;
• pepper - to taste.

Read on to learn how to make minced meat for Turkish pizza.

1. Finely chop the onion and garlic.

2. Place a frying pan on the fire and pour vegetable oil into it. Pour chopped onion into a frying pan with hot oil, and then, when it is lightly fried, add garlic.

3. When the vegetables are ready, add minced meat, salt and pepper. Stir and continue frying for another 10 minutes with constant stirring.
   Read also:  Recipes for cooking hake fish with photos
4. Place the finished minced meat into the dough and form a boat.

How to make pide with minced meat, watch the video:

With cheese and eggs

For cheese and egg pide you need only two components:

• cheese - 0.5 kilograms;
• chicken egg - 1 piece.

The method for preparing the filling is very simple.

1. The cheese is placed in a spacious bowl.
2. You can knead it with your hands or grate it on a coarse grater.
3. The egg is beaten into a homogeneous mass. There is no need to mix them.

The preparation of Turkish pizza is shown in the video:

Turkish Pizza Pide

Let's prepare the dough for the yeast dough.

Crumble the yeast into a bowl with your hands, rub it with sugar with a spoon and dilute with warm (36C) water.

After sifting a little flour, knead a thin dough, the consistency of yogurt. And put it in a warm place for 15-20 minutes.

While the dough is rising, we will make the pizza filling. Pour sunflower oil into the frying pan, and when it heats up, pour in the finely chopped onion and chopped garlic.

Stirring, fry for a couple of minutes, and in the meantime wash, remove seeds and cut the sweet pepper into cubes. The original recipe also included hot chili peppers, but in our family spicy dishes are not very welcome (especially children), so I did not add chili, and for beauty added red bell peppers to the green ones.

Pour the pepper into the onion and garlic and continue to fry, stirring.

After 2-3 minutes, add minced meat to the pan, add salt, pepper, sprinkle with paprika and sugar (it is not superfluous here - but goes well with the sourness of tomatoes), mix everything well and fry for 5 minutes.

Let's prepare the tomatoes - it was more convenient for me not to cut into cubes, but to grate them, especially since in this way only the pulp gets into the filling, without the skin. Add tomatoes and tomatoes to the filling and mix again. Let's simmer for a few more minutes.

Add chopped parsley, mix again and turn off.

The filling is ready. Now you need it to cool down. Yeast dough should not be filled with heat; yeast loves pleasant warmth and may not be suitable if it is hot. So transfer the filling from the frying pan to a wide plate, and while it’s cooling, knead the dough - just as the dough has risen.

After mixing the dough, add eggs and sour cream at room temperature, mix again and begin to gradually add flour.

Add sunflower oil and salt at the end of kneading so that fat and salt do not delay fermentation in the dough.

You may need a little less or a little more flour - look at the dough, it should be soft, not hard, but not sticky to your hands. If it sticks too much, it’s better to add butter rather than flour - the baked goods will be more fluffier. And, of course, knead well - 5-10 minutes or even longer.

Place the dough in a bowl greased with sunflower oil and place in a warm place for half an hour or a little more.

When the dough has risen one and a half to two times, knead it and divide it into 8 pieces. Roll into round balls.

After sprinkling the table with flour, roll out the bun into an oblong flat cake, 2-3 mm thick.

Generously place a couple of full tablespoons of minced meat in the middle of the flatbread (divide the minced meat into about 8 parts).

We pinch the edges of the flatbread to make a boat like this. Pinch carefully, go through it twice, because during baking the dough will rise and the pizzas may open.

Beat two eggs, those for the filling, with a fork in a plate.

Pour 2 tablespoons of beaten eggs into each “boat”.

Place the pizzas on a baking sheet greased with sunflower oil and brush with the remaining eggs.

Bake in the oven at 180-190C for 30-35 minutes, until the dough is baked and becomes appetizingly golden brown!

We transfer the finished pizzas to plates, cool a little and help ourselves!

Pide is delicious both warm and the next day.

Performance technique

• Divide the dough into 2 equal parts.

• Sprinkle the table with flour and roll out a flat cake 15-20 centimeters wide and 35-40 centimeters long.

• Carefully and evenly place half of the filling in the middle of the flatbread.

• We arrange sides along the long edges of the cake and pinch them or press them with our fingers on the short edges, so that it looks like a boat.

• Brush the pide with cheese with egg, with minced meat - decorate with rings and slices of tomatoes and peppers to taste. Place on a baking sheet with oiled paper and place in a preheated oven for half an hour. Temperature range – 180-220 degrees.

• The finished baked goods are cut crosswise into portions, in our case in half.

The recipe is for 4 servings. Cooking time - 1 hour 20 minutes - 1 hour 40 minutes.

Cooking does not require any special skills and anyone can do it.

Cooking pide

Add soda to kefir, mix thoroughly, wait a few minutes, the soda should be quenched by the acidic medium. Add sugar, stir until completely dissolved. Add salt and mix thoroughly. Pour in the oil and mix the base until smooth. Add flour and knead the dough; the dough should not be stiff, like dumplings. Place the dough under a napkin or film. Let him rest.

image depositphotos.com

Preparing the Pide Filling

Cut tomatoes into arbitrary cubes

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Mix them with the minced meat, add salt, simmer the tomato-meat mixture in a frying pan until the excess liquid has evaporated

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Cool the filling

Roll out the dough into a circle or oval

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Shape the edges

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Or simply fold the edges of the dough and pinch the dough on both sides so that you get a boat

Lubricate the bottom of your boat evenly with ketchup. Lay out the tomato-meat mixture. Grate the cheese on the desired grater. Fill the mixture with grated cheese. The last step is to break the egg into the cheese.

One egg per boat

Carefully transfer the semi-finished product onto a sheet covered with baking paper.

Bake at 230 degrees for 10 -15 minutes - depending on what kind of oven you have,

Pide is ready!

image depositphotos.com

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