It’s Italian Cuisine Week so I’m sure a good ole’ slap up pizza is on the menu in many homes around the world right now. The Turks also have their take on pizza called ‘pide’. Long, crispy, very thin bread-based pizzas normally cooked in a special ‘pide oven’, but it’s also fairly easy to rustle up at home.
Here’s our recipe for 2 of the most traditional types found here in Turkey – Kiymali Pide (mince filling), and Peynirli Sucuklu Pide (Cheese and Turkish Pepperoni). This is enough dough to make six long shaped pide’s with enough filling to make 3 meat and 3 cheese. It should serve 6 if nobody is too greedy!
Turkish Pide Recipe (Turkish Pizza)
For the Dough:
520g Plain flour
325ml Warm water
1 sachet Quick dissolve yeast
1/2 tsp Salt
1/2 tsp Sugar
200g Lean minced lamb (or beef)
1 Onion (small, very finely diced)
1 Green or red pepper (long type, very finely diced)
1 Tomato (large, peeled, finely diced)
1 tsp Red pepper flakes (Krimzi biber)
1 tbsp Tomato Salca (Tomato puree)
Handful Flat leaf parsley (finely chopped)
1/2 tsp Black pepper
1/2 tsp Salt
For Cheese and Sucuk (Spicy Sausage) Filling:
250g Grated cheddar (or other cheese of preference)
1 Sucuk (cut into thin rounds or Pepperoni slices)
- Tip the sachet of dry yeast into the warm water glass and leave for 10 minutes to froth and activate. (If it doesn’t go cloudy and bubbly, discard and try again)
- Sieve flour and add salt and 1/2 tsp sugar. In a dough mixer (or by hand), gradually add the rested and frothy yeast. Mix to form a smooth dough.
- Let the dough sit. Lightly grease a glass bowl with a little oil and pop the dough in. Cover with a clean tea towel and leave in a warm place for 1 hour.
- After the dough has risen, preheat oven to 220 Celcius and divide the dough into 6 equal pieces.
- Roll out each piece on a floured surface into thin, oblong boat shapes.
Make the meat pide:
- Add all the meat filling ingredients in a large bowl. Mix thoroughly.
- Spread a third of the meat filling in a thin layer across one of the dough bases. Leave around a centimetre edge and fold over to make a crust to keep the filling in. Pinch the ends into points.
- Repeat with two more bases giving a total of three meat pide’s.
- Brush a little egg wash around the edges.
- Arrange on a parchment paper-lined baking sheet.
Make the cheese and sucuk pide:
- Fill the remaining 3 bases with cheese. Spread thin slices of Sucuk or sausage on the top.
- Fold edges and pinch ends as before.
- Lightly brush the edges with a little egg wash.
- Arrange on a parchment paper lined baking tray and pop all in the oven for around 20 minutes (check after 15). They are cooked when the edges are golden brown and crispy.
Traditionally they are cut horizontally into easy to handle strips and serve with a little side salad.
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