Real turkisk Pide is like pizza - but much better and with more taste
Ret Main cource, Snack
Køkken Mediterranian, Turkish
Forb. tid 3timer10minutter
Tilb. tid 30minutter
Samlet tid 3timer40minutter
½cupoil,I used sunflower oil
3cupsplain flourpour a little at a time, it varies a lot and the dough must above all be soft and manageable
The meat filling
1Sivri pepper,elongated Turkish pepper
500gramsminced meat, preferable lamb or beef
½tspChili,turkisk "Pul biber"
sucuk and cheese
½blockkasar cheese,or maybe only alm. grated cheese - like matured to taste a little
- maybe 2 eggs
1blockfeta,(2-300 grams), crumbled
1handfuliatlian parsley,finely chopped
2pcsspring onios,finely chopped
Sådan gør du
For the dough:1: Mix water, milk and oil together - simmer it briefly in a saucepan2: 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 hour5: 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 blender2: 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 consistency3: 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).
Feta filling:1: Crumble about 200 grams of feta cheese 2: Mixe finely chopped parsley and spring onions in
The grease:1: Mix oil, youghurt and egg yolks together. Save the butter for later
Pide:1: Turn on the oven at 225 degrees C. I used the upper and double underfloor heating2: Divide the dough into 6-8 golf balls sizes3: Roll each ball to an elongate shape - almost like a boat4: Fill in the middle - avoid about 1cm from the edge5: 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 better6: lay approx. 3 pieces on a baking paper dressed baking plate and butter with egg yolk oil mixture on the edges7: 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 slopeserver 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.
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