NWK

NWK

Sunday, September 30, 2012

Another Taste of Nostalgia - Turkish Pide

I have a lot of people to thank for this one.  I want to take my Aussie to Istanbul so he can experience the city that I love.  I want him to see the exquisite beauty of the Blue Mosque, experience the pleasures of a cup of tea by the Bosphorus, and I want him to eat some amazing Turkish food.   We can't afford that vacation just yet, but next year, who knows?  For now, though, when I start to miss Istanbul, I go into the kitchen and do my best to recreate some of the recipes I fell in love with when I live there from 2008-2010.  (See? I can't even believe it's been that long!)

Now, not being Turkish, I don't have a stash of family recipes.  I have to either take ingredients I remember, sometimes finding American substitutions, and whomp something together, or I have to start googling.  A search for "Turkish pide" gave me the information I was lacking - do I cook the topping first? (No.), and how long do I bake these suckers in my electric oven?    I'm used to pide coming straight out of a wood-fired oven like it did at the pideci near my apartment.  (Best pide and lahmacun I've ever freaking had, btw.)

My pide doesn't have the texture of wood-fired, but daaaaaaaaamn!! It was good.  I took a bite and went, "Oh, yeah. That takes me back."   Mmmm...nostalgia.  Food really can transport us to another place and time.  Magic.  :)

For the pide:

1/2 cup lukewarm water (no higher than 110 F)
2 tsp granulated sugar
1 packet (about 2 1/4 tsp) yeast
5 c all-purpose flour
1 Tbsp salt
2 c lukewarm milk

flour for dusting

For the filling:

1/2 lb ground beef
2 Tbsp tomato paste
1 Cubanelle pepper, seeded
1/2 medium onion
1/2 bunch parsley
salt and pepper to taste

In a food processor, combine onion, pepper and parsley until very finely chopped.  Mix with meat, tomato paste, salt and pepper.  Cover and refrigerate until ready to use.

Dough:

Dissolve the yeast and sugar in the warm water and set aside for 10 minutes.

Heat the milk until lukewarm - again, no higher than 110, or you'll risk killing the yeast

Place the flour and salt in a large mixing bowl.   Stir in the warm milk and yeast mixture.

Stir to combine.  The dough will be somewhat sticky.

Turn dough out onto a floured surface. Sprinkle with extra flour and knead for 10 minutes.

Place dough into an oiled bowl and turn to coat.  Cover and let rise in a warm place until doubled in volume, about 90 minutes.

Punch down dough and let it rise a second time, 30-45 minutes.

Divide the dough into 12 pieces. Cover the dough you're not working with so it doesn't dry out.

Roll a piece of dough into an oval, approximately 1/4 inch thick.

Take 2-3 tablespoons of the filling and spread it in a thin layer, leaving a border.   Fold the sides of the dough and pinch the ends, forming a boat shape.

Preheat oven to 425.


Brush the pide with beaten egg and bake 15-18 minutes, until filling is done and dough is golden brown.




                                                                           Kiymali pide

Afiyet olsun...


By the way, these pictures earned not one, but TWO Turkish Seals of Approval from my friends.  :)


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