In the world there are such dishes that it is almost impossible to pass by. For example, have you tasted Turkish pide? If not, then completely in vain. You can say that you missed a lot. Turkish open pies are a magnificent national dish, which is very popular among the "native" population, and is very popular among tourists coming to this country. Pide can be found in almost any city in Turkey, but this dish is especially good at various resorts.
Turkish open pies
Pide - an analogue of pizza, flat cakes made of yeast dough, in shape resembling long boats, and inside - a delicious filling, which can also vary. The juiciness and satiety of this dish depends on the different composition of the fillings. They are traditionally prepared from minced meat with some vegetables, chopped meat of chickens, beef, lamb, there are options with cheese + spinach, there are simply, for example, with two or three varieties of cheeses. In fact, there are many types of pide. The recipe for cooking is quite simple. Many even call it Turkish fast food. But a real pide in Turkey is cooked in a wood-burning stove, and it is better to try it hot so that it does not cool down.
Dish description
National pride, the Turkish dish of pide, the recipe of which will be given a little lower, is a kind of middle between an open pie and pizza. The form, as already mentioned, resembles a boat. It floats with minced meat inside, extremely juicy due to the richness of its vegetables: onions, parsley, tomatoes, greens. And the cheese gives its insides a piquant taste and a pleasant smell. By the way, in Turkey there are several varieties of hearty cakes: lahmajun, gesleme, pide. The latter option differs by the width of the sheet of dough and the form of baking (pide - boat). It is cooked almost instantly, but the taste is the taste: it is extremely impressive and forces you to eat the next batch, at least the whole boat! It is quite possible to cook a pide with cheese + beef, with vegetables and cheese, with beef and cheese, with sudzhuk and cheese, with chicken - as you already like. It is also quite good to add chopped olives there, to the filling, if you wish, a lemon. Such a dish as a lifesaver when the guests are on the doorstep: made a couple of boats, cut a salad, put wine (preferably white) on the table, and there is no need to worry about anything else. Everything will be satisfying, appetizing, and the dish looks elegantly festive.
Pide. The recipe is basic
Making a Turkish pide involves kneading dough, which must be done in advance. This step of the recipe should be given the closest attention, since the yeast dough should come up, and at the time of baking the dishes should be in full combat readiness. The interiors of pide - fillings - are also important, which may differ in your choice of vegetables, meat, cheese.
Once these two points are ready, you can already roll out the dough and give it the look of a boat, and then fill it with a mixture of meat and vegetables, for example. And only after all the preparatory procedures to bake. But here the process is already going on very quickly, the main thing is not to get burnt, as it is necessary to cook in the oven, on wood. In general, the form can be done at your discretion, but most often it resembles a boat in appearance. Pide is preferable to eat hot, as it is not recommended to keep it open for a long time: the food is soaked and becomes “wet”.
Ingredients (Dough)
You need to take a bag of baker's yeast (25 grams), 1.5 cups flour, two small tablespoons of sugar, one salt, a little more than a glass (how much dough will take) of warm water, a few large tablespoons of olive oil.
Ingredients (stuffing - meat)
Pide with meat will require 300 grams of minced meat: chicken, beef is mainly used. Also needed: a head of onion, 50 grams of cow’s oil, a couple of tomatoes, a few tablespoons of olive oil, Bulgarian pepper, hard cheese - 200 grams, half a glass of tomato paste, half a lemon, spices to taste.
Ingredients (filling - cheese)
Pide with cheese will require almost the same ingredients for its filling, but instead of minced meat we will use cheese (preferably several varieties). You can take 150 grams of mozzarella and 150 grams of solid Swiss, for example. It is important that the forcemeat weight be replaced with the same amount of cheese. And you can leave the same vegetables, or add, for example, olives, or - for an amateur - chopped pickled capers with lemon slices (the main thing is not to acidify).
Cooking dough
- We stir the yeast in a warm liquid, add salt, olive oil and sugar at this stage. We mix everything.
- Sift the flour, mix it with the composition of paragraph one, knead the dough. Do not be alarmed if it turned out to be excessively sticky - this is normal.
- In the heat, remove the dough for half an hour (t-ra not higher than 40 degrees).
Cooking toppings
- Finely chop the onion. Fry it until golden in a skillet for a couple of minutes.
- Pour the minced meat and introduce the spices a little later, before being ready (in 10 minutes). We fry a quarter of an hour for about.
- Cut the remaining vegetables into small cubes. Mix.
- Mix fried minced meat with herbs.
Cooking pide
Now it remains to preheat the oven (or oven) to cook the pide themselves. The recipe for further execution is very simple. From the dough we form quite large boats and fill them with the filling (do not forget to grease the olives with oil). First, minced meat, then vegetables. Grated cheese on top. We send to the oven until golden brown, and before serving, sprinkle with chopped herbs. Bon appetit to all!