Turkish pizza – Pide (????????)

February 1st, 2012 § 2

Pide or pita reigns supreme over a broad geography from Asia to Balkans. In Turkey there are hundreds of varieties of pide. Closed pide of Black Sea or pide with Turkish spicy salami (sucuk) are one of the art of baking in the country.

In specialist pide restaurants, it is baked on hot wood fired ovens. For this reason, pre heat oven to 250° C ahead and leave the oven tray inside the oven.

For the dough:
  • 5 cups of  all purpose flour
  • 25 gr. yeast or 5T dry yeast
  • 1 T sugar
  • a pinch of salt
  • 1 1/2 cup lukewarm water
  • for glaze:

  • 1 egg (to brush the dough)
  • Dissolve yeast in lukewarm water if you use fresh yeast. Put flour,salt and sugar in a bowl and make a well in the center and put dissolved yeast in this centre. Mix it by adding water to form a dough.  Knead the dough by hand.

    Make a ball and divide it into 4 small balls. Cover with a stretch film and let rise for 30-40 minutes in a warm place while you prepare the filling.

    Pide with cheese and Turkish spicy salami -sucuk:

    For the cheese filling:

  • 80 gr kaşar cheese
  • 1 egg (optional)
  • 10 slices of sucuk (Turkish spicy salami)
  • Grate the cheese.

    Take one ball on top of a floured surface and roll out the dough. Form an oval shape with the help of a rolling pin.

    Whisk the egg for glaze and brush the top. Spread the filling ingredients. Fold 1cm from the edges and bring together from the ends. Brush the folded edges with egg.

    Repeat the same for the other dough ball.

    Cook in pre heated hot oven 250° C about 16 minutes.

    Take it from the oven and crack an egg on the middle of the pide.(optional)

    Cook until crisp and golden.

    Pide with ground beef:

    For the ground meat filling:

  • 1 onion (cut in small cubes)
  • 90 gr ground meat
  • a pinch of red pepper
  • a pinch of salt
  • a pinch of black pepper
  • a pinch of curry
  • Saute onion with extra virgin olive oil. Add ground meat and the spices for seasoning.

    Reduce heat and cook until the ground meat crumbled (approx.10 minutes).

    Take one ball on top of a floured surface and roll out the dough. Form an oval shape with the help of a rolling pin.

    Brush the surface with egg. Spread the meat ingredients. Fold the long sides towards inside and close from both sides.

    Brush the top with egg.

    Cook in pre heated hot oven 250° C  until done.

    Before serving brush with butter and serve immediately.

    Repeat the same for the other dough ball.

    Crostata with oven baked apples

    January 31st, 2012 § 0

     

    for the filling:

  • 10 green apples
  • 50 gr butter
  • 10 T sugar
  • 1 t ground cinnamon
  • 20 dried sultana
  • 3 T walnut
  • Wash the apples. Put hazelnut sized butter cubes(approx.5 gr) to the top of each apple. Add 1 T sugar and cover each apple with aliminium folio.

    Place in a parchment covered baking dish. Bake in 185° C preheated oven for about 1 hour, until the apples are tender.

    Scoop inside and remove the skin. Sprinkle with cinnamon. Add chopped walnut and sultanas. Set aside.

    Keep the caramelized juice for sauce usage.      

    For the dough:           

  • 2 1/4 cup flour
  • 1 cup hazelnut flour
  • 1 cup caster sugar
  • 2 eggs
  • baking powder
  • 200 gr. butter
  • 2 T yogurt
  • cinnamon  
  • Combine the flours, cinnamon and room temperature butter in a mixing bowl. Mix them until it resembles fine breadcrumbs. Add yogurt, eggs and baking powder. Knead well.

    Shape into a ball. Wrap and refrigerate for half an hour for easier rolling. Divide into two balls.            

    Roll out one ball pastry and line a greased 23 cm flan tin. Pour the apple mixture on it.           

    Take the other chilled ball dough. Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle almost like your pie tin. Using the plastic strip cutter, form the upper dough and carefully place it on top of apple mixture. If you don’t have a cutter, simply cut the dough into thin strips and place it on apple mixture. With the strips make a cage design. Gently press into form of tin. Make a strip for the edge of the tin.            

    Bake at 180° C preheat oven for about 35 minutes, until golden brown.           

    For topping:           

    Dust icing sugar and serve with caramelized apple juice.

    Onion pie

    January 23rd, 2012 § 0

    In Germany, this onion cake or tart is called zwiebelkuchen which is made of a yeast dough.

    First, I changed the dough of  zwiebelkuchen with a simple flan recipe, then one of the most important filling ingredient; which is bacon with pastırma

    A red vintage wine is a brilliant idea and matches well with onion cake with pastırma !

  • 2 cup flour
  • 1/4 cup yogurt
  • 1/4 cup extra virgin olive oil
  • 1 1/2 T baking powder
  • In a large bowl mix all the ingredients together. Roll out the dough into a greased and floured 28cm diameter cake pan.               

    For the filling:      

  • 750 gr onion (peeled, cut into rings)
  • 3 eggs
  • 1 t caraway
  • 1/2 t black pepper flakes
  • 50 gr butter
  • 60 gr pastırma (Turkish bacon) – diced
  • 70 gr creme fraiche (optional)
  • 100 gr hard yellow cheese (grated)
  • Saute the onion rings with diced pastırma until the onions are soft about 10 minutes. Add caraway.

    In a separate bowl, mix eggs, black pepper and creme fraiche. Put to onion mixture.

    Spread the onion mixture to the rolled dough and let cover the dough evenly.

    Cover with grated hard yellow cheese.

    Bake in 200° C pre-heated oven for 40- 50 minutes until golden brown.

    Spinach gratin

    December 24th, 2011 § 0

    An ideal side dish served with steaks, chicken or fish!

  • 2 eggs
  • 1/2 kg spinach
  • 1 medium onion (chopped)
  • 1/2 cup milk
  • 100 gr Emmental cheese
  • 10 T bread crumbs
  • salt and pepper
  • 1 T extra virgin olive oil
  • 1/2 t nutmeg  
  • Stem and wash spinach. Saute the onion with olive oil in a large pot. Place the washed spinach and cook covered for 5-10 minutes until wilted and leaves its juice. Add salt and grated nutmeg.

    Pre heat oven to 180°C.

    Put the spinach, pepper eggs and milk to a blender and mix them all together for 1-2 minutes.

    Spoon the spinach mixture into a gratin dish or a shallow casserole coated with oil and bread crumbs.

    Arrange top with the remaining bread crumbs and Emmental cheese.

    Bake at 180° for 30-40 minutes or until golden brown and crunchy.

    Plum mini tarts

    October 30th, 2011 § 0

    All plums have a certain characteristics in common with smooth, richly deep purple coloured skins and a hard central stone.

    The cloudy-dusty colour on their skin is something natural and doesn’t show a poor quality. It is said to have come originally from Mesopotamia.

    They are in season until the end of October, so don’t miss to buy before it ends.

  • 1/2 cup extra virgin olive oil
  • 1/2 cup butter
  • 3/4 cup yogurt (Turkish type)
  • 2 1/2 cup flour
  • baking powder
  • a pinch of salt
  • 1 T sugar
  • Combine flour, baking powder, sugar and salt. Add butter, olive oil and process in short pulses until pea size crumbs form. While pulsing, add yogurt.

    Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap and refrigerate for an hour. 

    Roll out the pastry and line 12 deep patty tins or flan tins.

    Prick the bases and bake in a pre heated oven at  175° C for 15 minutes or until the pastry is golden brown and crisp. Cool.

    For the filling:                      

  • plum marmalade or stone and boil 1/2 kg prunes with 1/2 water until the plums are tender. It is done when it has thickened, but is still slightly liquid. It thickens as it cools. Add 3 T sugar.
  • 1 cup Ricotta cheese or any kind of fresh creamy cheese i.e. fresh curd(mix with 3 T sugar)
  • Fill each pastry case with Ricotta cheese and smooth.

    Garnish with plum marmalade.

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