This gorgeous book could not have come at a better time.
Not only are the photos stunning, the recipes are ones you will make.
Traditional and regional recipes with the odd twist.
I am in heaven!!
I love it!
But today is also about 2 new recipes…..Turkish Pide & Borek…
This recipe is a mix of recipes by Somer that he shares in his ‘Anatolia’book, one by Ozlem and a few others collected over time.
She is another great Turkish chef who writes an awesome blog, gorgeous recipes and easy to follow.
Check her out if you have not already.
You can make this round or rectangle shaped.
I have gone with rectangle but apparently round pide is just as common.
With out further ado…..
4 cups of high-grade flour.
1 tsp salt.
3 tsp of dried yeast.
1 & 1/2 cups of warm water.
1/4 cup of olive oil.
1/2 tsp sugar.
1/4 cup of natural yoghurt.
1/4 cup of warm water (for yoghurt)
1 cup of mixed sesame and Nigella seeds.
Olive oil to brush on tray.
1/4 cup of wholemeal or semolina flour to dust the tray with.
Warm 1 &1/2 cups of water and stir in sugar.
Stir in yeast and mix well.
Allow to stand for about 15 minutes.
Mix flour and salt together and place to the side.
Mix oil into the frothy yeasty mix and then combine into the flour.
Form a dough and knead for about 5-6 minutes or until smooth and elastic.
Cover and allow to stand a warm place for about an hour.
Take dough from warm place and knead a little more and then shape into your rectangle or 2 rounds.
Brush tray with olive oil and dust with flour.
Place dough onto the tray (as above) and allow to rest for about an hour.
15 minutes before the bread is ready, pre heat the oven to 200 Celsius.
Mix yoghurt and warm water together.
Dip fingers into yoghurt mix and then indent all over the bread.
Creating pools, like on a foccacia .
You can see the indents on the photo above.
Do this a few times and then scatter the seeds on the top.
Pop into the oven and bake for 15-20 minutes until goldy brown.
Possibly not quite as much as my lovely ovens does for me!
Remove from the heat and eat while warm or cool.
Best eaten fresh really but It was still great the next morning for breakfast.
Much better than Foccacia, that really needs to be eaten asap.
AND a few of Borek to tempt you!!
Did you love this?
Have you tried Baklava?