It’s about time for a new recipe – and this time it’s Turkish pide with meat filling and with cheese and sucuk. I really thought you should have a recipe for the super good Turkish rice with Sehriye. Simply because I’m often asked how they are made and cooked. And because they are so tasty. So I had really prepared with pictures and all. But … .. but, but, but …. That was until I made Pide last night. Then everything else was forgotten …
Yes, pide … “Why now? haven’t we already got the recipe? ” And yes, I actually have posted a similar one before (you can see it right here if you want). But that doesn’t mean that you can not develop on the recipe, make other variants, etc. And to be honest, …. I was not very happy with the previous recipe. Not quite. It was just … it lacked the last color on the edges (but it’s the consequence of barbecue them. What they do not get in color, they get in brittle).
So I was trying again last night together with my mother-in-law. And although it was a little hectic, it was a nice project (the dough raised so enormously, so we ended up having twice the amount of dough we planned, ie, more filling was needed, the baking time was longer etc etc ). But we came through it – and have enough Pide for lunch today too (thankfully).
If you don’t know Pide, I can almost only presume, that you haven’t been to Turkey. Yes, honestly. Pide is the official Turkish form of pizza (and what will Italy be without their pizza?). So it’s hard to avoid.
Turkish pide with different fillings:
Like many other types of pizza, you can also get Turkish pide with different kinds of stuffing – minced meat, small pieces of meat, eggs, cheese, sausage (sucuk), potatoes, feta cheese etc.
This time I have made pide with minced meat and with sucuk and cheese. When I ended up with so much dough, I had to think quick, so we also got some with feta cheese and chopped onion and green pepper. This was also very good.
Praise, praise, praise:
If you are permanently reading this blog, you may remember that my husband does not belong to the kind of people, that praises his sorroundings very much. So when he finally does, he really means it. And that he did yesterday actually. I was praised to the clouds and back again and he said it was the best homemade pide he had ever had. Bam bam … And proud I was.
But it was also fully justified, because they were really good them Pide. REALLY! Spicy, crispy, delicious and juicy just as you would expect them to be. And with very much flavor. Yes – that’s how we like ’em …
So now you get the recipe for Turkish pide again – just better than before.
If you like to see this recipe in danish have a look here / se den danske opskrift her
Real turkisk Pide is like pizza - but much better and with more taste
- ½ cup water
- 1 cup milk
- ½ cup oil, I used sunflower oil
- 1½ tsp sugar
- 1 tsp salt
- 25 g yeast
- 3 cups plain flour pour a little at a time, it varies a lot and the dough must above all be soft and manageable
- 2 medium size onions
- 1 Sivri pepper, elongated Turkish pepper
- 1 handful italian parsley
- 500 grams minced meat, preferable lamb or beef
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp Chili, turkisk "Pul biber"
- 1 tsp pepper pure
- ½ tbsp tomato sauce
- 1/4 cup oliveoil
- 12-15 slices sucuk
- ½ block kasar cheese, or maybe only alm. grated cheese - like matured to taste a little
- - maybe 2 eggs
- 1 block feta, (2-300 grams), crumbled
- 1 handful iatlian parsley, finely chopped
- 2 pcs spring onios, finely chopped
- 2 tbsp youghurt
- 2 spsk oliveoil
- 2 egg yolks
- 50 gram butter
For the dough:
1: Mix water, milk and oil together - simmer it briefly in a saucepan
2: When it's hand warm, crush the yeast and stir around.
3: mix sugar, salt and flour - a little at a time. Save some flour - the dough may not need it all. Knead it - preferrable at akitchenmachine for about 10 minutes.
4: Leave it on the kitchen table for an hour
5: After one hour, put the dough down, cover it again and put it in the refrigerator for about 2 hours - it will get you a crispier dough when baking
For the meat filling:
1: chop parsley, onion, garlic and green pepper very finely in a blender
2: Mix it with the meat and add the other ingredients - also the oil and possibly a little more water until it has a soft, slightly uniform consistency
3: Put it in the fridge until you need it (it must stand a little - it only gives more flavor)
Sucuk and cheese filing:
1: Just cut the cheese into thin slices and open the sucuk - that's it. You can also add an egg or two to the top of the filling (or between the sucuks when the pide has baked a little inside the oven).
1: Crumble about 200 grams of feta cheese
2: Mixe finely chopped parsley and spring onions in
1: Mix oil, youghurt and egg yolks together. Save the butter for later
1: Turn on the oven at 225 degrees C. I used the upper and double underfloor heating
2: Divide the dough into 6-8 golf balls sizes
3: Roll each ball to an elongate shape - almost like a boat
4: Fill in the middle - avoid about 1cm from the edge
5: Now fold the end of the pide together on each side and fold a small edge up along with the filling on both sides. The edge may well go a little over the fill. By pushing a little down at the bottom of the fold / edge, you can make it a little better
6: lay approx. 3 pieces on a baking paper dressed baking plate and butter with egg yolk oil mixture on the edges
7: Bake one plate at a time for about 10-15 minutes or until they are golden on top and crisp at the bottom.
8: Grease the edges with butter as soon as they come out of the oven - this is important. Cut pace in appropriate pieces on the slope
server while they are hot ...
- It is important that you remember to grease the sides with butter when the pide comes out of the oven
- Remember to serve them smoking hot - that's the way they are the best. I serve, for example, a small bean salad - Piyaz to.