Stuffed Pide Turkish Pizza Food
STUFFED PIDE (TURKISH PIZZA)
This recipe is for one of the Turkish version of Pide, as every region has its own way of making Pide. This is the version that we all love most.
Provided by Artandkitchen
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- When cool add parsley and 2 tablespoon fresh mint.
- 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.
- Remove from oven and, if desired, drizzle with lemon juice.
- Top with remaining chopped fresh mint and serve.
- Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
- Serve immediately and enjoy!
Nutrition Facts : Calories 666.9, Fat 25.7, SaturatedFat 6.2, Cholesterol 48.2, Sodium 642.3, Carbohydrate 82.5, Fiber 5.4, Sugar 4.9, Protein 25.6
TURKISH PIZZA
I've made this a few times now, it's quick, and better than take-aways. Be sure to use the lemon, it really adds to the dish.
Provided by JustJanS
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200c.
- Line a baking sheet with baking paper.
- Heat the oil in a heavy based frying pan and cook the onion and garlic for 5 minutes or until soft.
- Add the coriander, cumin and mince.
- Increase the heat and cook, stirring for about 5 minutes or until the meat has browned.
- Add the nuts and salt and pepper and cook for another 2 minutes, stirring.
- Cool.
- Place the bread on the baking sheet and spread with the tomato paste.
- Sprinkle over half the feta, then the mince.
- Sprinkle with the remaining feta.
- Bake for 15 minutes or until warmed through.
- Top with tomato and parsley, then cut into 4 wedges.
- Serve with a wedge of lemon to squeeze over the top.
TURKISH PIDE WITH EGGS AND SUCUK
This classic Turkish flatbread is usually cooked in a brick oven. To bring this homemade version as close as possible to restaurant style, we bake it at a high temperature on a baking sheet that's been heating in the oven, providing the effect of cooking on the hot surface of the brick oven floor.
Provided by Food Network Kitchen
Time 2h30m
Yield 5 to 6 servings
Number Of Ingredients 9
Steps:
- For the dough: Put 1 1/2 cups warm water (about 110 degrees F) in the bowl of a stand mixer with the paddle attachment. Add the flour, sugar, yeast and 1 teaspoon salt to the water and mix on low until barely incorporated. Let the mixture sit for 5 minutes for the flour to absorb the water. Attach the dough hook and knead the dough on medium high until smooth, about 7 minutes. Coat a large bowl with vegetable oil and transfer the dough to the bowl. Move the dough around so it's coated with oil on all sides. Cover and let rise in a draft-free space, such as an unlit oven, until increased in size but not quite doubled, about 1 hour.
- Uncover the dough and place on a well-floured surface.
- Place a baking sheet upside down on the middle rack of the oven and preheat to 450 degrees F. Turn a second baking sheet upside down and cover with a piece of parchment.
- Divide the dough into 5 pieces (see Cook's Note) and cover 4 with a damp cloth. Roll out the uncovered piece using a rolling pin into an oval about 20 inches long and 5 inches wide. Transfer the dough to the parchment on the back of the baking sheet. Repeat with a second piece of dough.
- For the toppings: Sprinkle about 1 cup kaşar on each oval, leaving about a 1-inch border on all sides. Top the cheese with sucuk slices, leaving some space in the middle to add an egg later. Fold the dough up and over about 3/4 inch onto the cheese on all sides and pinch the ends. Brush with vegetable oil.
- Slide the pides with the parchment onto the baking sheet in the oven. Bake until the cheese is melted and starting to brown, 7 to 10 minutes. Crack 2 eggs into 2 small bowls. Add 1 egg on top of each pide in the middle. Continue to bake until the eggs are set to your preference, another 4 to 5 minutes. Repeat with the remaining dough, cheese, sucuk, oil and eggs.
VEGETARIAN TURKISH PIDE
Something a little different from your normal pizza. I'm always experimenting with toppings. I often don't use the feta at all with this. The topping is even good just to have on toast or in a wrap.
Provided by Lani D
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine TVP with hot water and set aside.
- Heat oil in non stick pan and sauté onion.
- Add the cumin, cinnamon, pine nuts, TVP and extra water. Cook for 2 minutes.
- Spread pide with tomato paste and top with TVP mix, spinach and feta. Bake for 15 minutes or until crisp.
Nutrition Facts : Calories 63.9, Fat 3, SaturatedFat 0.3, Sodium 79.4, Carbohydrate 9.4, Fiber 1.9, Sugar 5.4, Protein 1.7
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