Geeek flat bread ~Lagana

March 16th, 2013 § Comments Off on Geeek flat bread ~Lagana § permalink

A flat bread that looks like our pide, reminiscent of Italian focaccia as per contents.

The flat bread lagana appears once a year in Greece, on the first day of Orthodox lent, that is Clean Monday.

It is a sine qua non of Clean Monday.

The dough is made with flour, lukewarm water, olive oil and yeast. The original was unleavened but over the years, yeast has added to the main ingredient.

Lately I found an adapted recipe of lagana, with a wonderful taste.

  • 500 gr flour
  • 1 cup lukewarm bottled water
  • 15 gr fresh yeast
  • 1/4 cup extra virgin olive oil
  • 1 T tahin
  • 1 small clove masticha (mortared)
  • a pinch of salt and sugar

Stir yeast in lukewarm water.

Combine water yeast mix with olive oil and tahin. Add gradually flour then sugar and salt. Finally add mortared mastiha.

Knead well. The dough should be soft and smooth.Push the dough gently and flip it over to the other side.

Cover the dough with a kitchen towel and let it rise about 30 minutes.

Divide the dough into two.

Form into two flat loaves with your hands.

Place into a greased oven tray.

for topping:

  • sesame seeds
  • black cumin seeds

Sprinkle with sesame seeds and black cumin seeds for colour.

Let rest to rise again for an hour.

Mark rows of deep indentations across and down the length of the dough with your finger tips, leaving a narrow border.

Bake one by one in a preheat oven at 200° C for 20 minutes until done.

Flat bread – Pide

July 26th, 2012 § Comments Off on Flat bread – Pide § permalink

  • 1 cup of flour
  • 1/2 t instant yeast
  • 3/4 cup lukewarm water
  • a pinch of salt
  • black cumin seeds

Combine flour and salt into a bowl. Then stir in the yeast. Add lukewarm water. 

The dough should be soft and smooth, just a little sticky to the touch. Add a little flour if necessary.

On a lightly floured counter, shape the dough, first into a ball and then flatten into a disk.

Put it into a greased oven tray.

Mark rows of deep indentations across and down the length of the dough with your finger tips, leaving a narrow border.

Sprinkle with black cumin seeds.

Allow to rest for an hour.

Bake in a preheat oven 190° C until done.

Turkish pizza – Pide (????????)

February 1st, 2012 § 2 comments § permalink

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.

    Brussels sprouts soup with pide(focaccia)

    March 18th, 2011 § Comments Off on Brussels sprouts soup with pide(focaccia) § permalink

    Don’t miss out this Brussels sprouts soup served with flat oven breads!

    for the pide (focaccia):

    • 1 cup flour
    • 1/4 cup lukewarm water
    • 6 gr fresh yeast or 1 t instant yeast
    • 1 t sugar
    • a pinch of salt
    • extra virgin olive oil
    • black pepper flakes
    • pine nuts
    • thyme

    Dissolve yeast in 1/4 cup lukewarm water. Add sugar and let stand in a warm place about 30 minutes.

    Put flour and salt in a bowl and make a well in the center and put dissolved yeast in this center. Make a dough. Knead the dough 10 minutes. Form into a roll. Make two incisions on top of the dough and cover, let rise for an hour in warm place.

    Put the dough in a lightly floured place. Divide it into 4 pieces.

    Roll each piece to thin long ovals. Brush it with extra virgin olive oil. Sprinkle with pine nuts, black pepper flakes and thyme.

    Bake in a pre-heated 200°C oven until golden for 20 minutes.

    Serve the pide with hot soup.

    for the Brussels sprouts soup:

  • 1/2 kg Brussels sprouts
  • 1 medium onion(chopped)
  • 3/4 cup milk
  • 2 T extra virgin olive oil
  • 80 gr white cheese
  • ground nut meg (grated)
  • salt
  • black pepper flakes
  • Trim ends off brussels sprouts, remove the external leaves if demaged. Boil them slightly. Leave 6 Brussels sprouts aside. Puree the rest of the Brussels sprouts in a food processor or with a hand blender until smooth.

    Saute the chopped onion with olive oil. Add the puree mixture, milk and 1/2 water. Bring to boil and simmer until the soup has consistency. Add white cheese. Season with salt, black pepper and grated nut meg.

    Pour soup into serving bowls. Portion out 6 Brussels sprouts and serve immediately with pide(foccaccia).

    Kebap with yogurt

    February 23rd, 2010 § Comments Off on Kebap with yogurt § permalink


    Kebap is another typical food of Turkish cuisine with star attraction. Of course it should be noted that the unique taste of kebap is due more to the breed of the sheep or cattle raised in pastures as well as the butchering. Over numerous types of kebap, this is one of the practical one to be done at home.       

    For the köfte:     

  • 250 gr ground meat (beef or lamb)
  • 1 egg
  • 1 medium onion (chopped)
  • 1 handful fine bread crumbs
  • 1  bunch of finely chopped parsley
  • salt, black pepper
  • 3 T extra virgin olive oil (if the ground meat has no fat)
  • 1 t cumin
  • Mix all the ingredients well for at least 5 minutes with hand. Make the meat balls bigger than nuts or roll into patties. Instead of frying them, broil in the oven.      

    For the sauce:       

  • 3 T tomato paste
  • 3 T red pepper paste
  • 1 T extra virgin olive oil 
  • Combine ingredients in saucepan; cook and stir for 5 minutes.     

  • yogurt (?????????? ????????)
  • pide (??????? ?????)
  • Place the pide to the plate and put broiled köftes on it. Add yogurt and finally pour the sauce.        

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