Sunday, June 12, 2011

Pide Recipe...aka....Turkish Pizza

My daughter was home for about 24 hours so I made a big brunch for her before she left. I love discovering new recipes and this is a definite new favorite. I was perusing Turkish recipes when I came across this one for a popular Turkish street food. Pide (peedah).

Pour 1 cup of milk into your mixer bowl.

Add 1 tablespoon of rapid rise yeast.

Add 1 teaspoon of sugar and 1 teaspoon of salt.

Add 1 egg.

Add 3 tablespoons of oil.

Add 3 to 3 1/2 cups of flour. Knead until you have a nice smooth dough. The dough will be a bit sticky. Place it in an oiled bowl and turn to coat. Cover and let rise for 30 minutes or so.

In a couple tablespoons of melted butter, brown 10 ounces of ground beef and one diced onion.

Add 5 cloves of diced garlic, 2 teaspoons of cumin and some salt and black pepper.

Add 3 tablespoons of chopped fresh mint and 1/2 cup of chopped fresh parsley. Squeeze in the juice of 1/2 of a lemon.

Oops! This is out of order but here is the antipasto platter I made for her. It has assorted sausage slices, prosciutto, roasted peppers, Italian cheeses, tomatoes and basil and olives. This was served with my semolina bread.

Next up, French toast made with the semolina bread.

This is the pide dough after about 40 minutes.

Sprinkle some cornmeal on parchment paper.

Press half of the dough into a large oval the length of a cookie sheet.

Spread half of the meat mixture over the dough.

Top with some diced tomato. I used sliced cherry tomatoes.

Add some diced or shredded cheese. I used mozzarella and fontina.

Roll the edges in to form the classic boat shape. Brush the edges with a whisked egg.

Spoon the remaining egg over the filling.

Bake at 400 degrees for 25 minutes or until the crust is golden.

I sprinkled parmesan on top just before baking.

Place the pide in a preheated 400 degree oven and bake for 25 minutes.

Here it is fresh out of the oven.

To serve, slice it crosswise and straight down the middle.

For the second one, I added mushrooms and kalamata olives. The variations are as endless as those of regular pizzas.