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Pide
Turkish Pizza Boat
A delicious boat-shaped Turkish flatbread, often called 'Turkish pizza,' generously topped with savory ingredients and baked to golden perfection. This recipe features a classic ground lamb filling.
đ§ Ingredienser
- 500 g All-purpose flour(plus extra for dusting)
- 2 tsp Active dry yeast
- 300 ml Warm water(around 40-45°C (105-115°F))
- 1 tsp Sugar
- 1.5 tsp Salt
- 2 tbsp Olive oil(plus extra for greasing)
- 300 g Ground lamb
- 1 medium Onion(finely chopped)
- 2 medium Tomatoes(deseeded and finely chopped)
- 1 medium Green bell pepper(deseeded and finely chopped)
- 1 medium Red bell pepper(deseeded and finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Tomato paste
- 1 tsp Cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(or to taste)
- 200 g Kashar cheese or Mozzarella(grated)
- 1 Egg yolk(for brushing the crust)
- 1 tbsp Water(for egg wash)
- 1 Egg(optional, for topping the center)
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy. This indicates the yeast is active.
â±ïž 10 minutes - 2
Make the dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
â±ïž 1 hour 15 minutes - 3
Prepare the topping: While the dough is rising, heat 1 tbsp of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the chopped tomatoes, bell peppers, minced garlic, tomato paste, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and the mixture is well combined. Remove from heat and let it cool slightly.
â±ïž 20 minutes - 4
Preheat the oven: About 30 minutes before the dough finishes rising, preheat your oven to 230°C (450°F). If you have a pizza stone or baking steel, place it in the oven to preheat.
â±ïž 30 minutes - 5
Shape the Pide: Once the dough has doubled, punch it down gently. Divide the dough into 4 equal portions. On a lightly floured surface, roll or stretch each portion into an oval shape, about 25-30 cm (10-12 inches) long and 15 cm (6 inches) wide. Transfer the shaped dough to a baking sheet lined with parchment paper or a pizza peel dusted with cornmeal.
â±ïž 15 minutes - 6
Assemble the Pide: Spoon the lamb mixture evenly over the surface of each oval dough, leaving a border of about 2 cm (1 inch) around the edges. Sprinkle the grated cheese over the lamb filling. Carefully fold and pinch the long edges of the dough inwards to create the characteristic boat shape, ensuring the filling is enclosed. Press the ends firmly to seal.
â±ïž 10 minutes - 7
Egg wash and bake: In a small bowl, whisk together the egg yolk and 1 tbsp of water to make an egg wash. Brush the crust edges of the pide with the egg wash for a golden sheen. Carefully slide the pides onto the preheated baking stone/steel or place the baking sheet in the oven.
â±ïž 5 minutes - 8
Bake the Pide: Bake for 15-20 minutes, or until the crust is golden brown and puffed up, and the filling is hot and bubbly. If using an egg in the center, carefully crack an egg into the center of the pide during the last 2-3 minutes of baking. Continue baking until the egg white is set but the yolk is still runny.
â±ïž 20 minutes - 9
Serve: Remove the pides from the oven. Let them cool slightly for a few minutes before slicing and serving hot.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure your water is warm but not hot when activating the yeast, as too much heat can kill it.
- âFor a crispier crust, use a pizza stone or baking steel preheated in the oven.
- âDon't overfill the pide, as it can make shaping and baking more difficult.
- âThe egg in the center is optional but adds a rich, traditional touch.
- âFeel free to add fresh parsley or a pinch of red pepper flakes to the lamb mixture for extra flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Vegetarian Pide: Omit the lamb and use a filling of sautéed vegetables like spinach, mushrooms, and onions, perhaps with feta cheese.
- Cheese Pide (Peynirli Pide): Top with a generous amount of grated Kashar, Mozzarella, or a mix of Turkish cheeses.
- Sucuklu Pide: Add thinly sliced Turkish sausage (sucuk) to the lamb filling or as a topping.
- Egg Pide (Yumurtali Pide): Focus on a simpler topping and ensure an egg is baked in the center.