The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pide

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greedybread's picture
greedybread

putting this on here as its definetly a yeasty product:)

Not sure completely yet of the fresh loaf's definitions of what is and isn't allowed:)

Taken directly from my greedybread  blog... ENJOY!!

Mmmmmmmmmmm

Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).

So delish, I have to show you straight away before making you wait till the end.

Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today 

Mmmmm Pide

My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.

So let’s get Yeasty beasty.

Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:

Scrummy Karisik and Karsarli (cheese) Pide:

Makes 8 Pide.

For the Pide you need:

  • 3 cups of strong bread flour or all-purpose(if no strong).
  • 1/4 cup vegetable oil.
  • 1 egg beaten.
  • 1 cup milk warmed.
  • 2 tsp sugar.
  • 3 tsp dried yeast.
  • Pinch of salt.
  • 1 egg beaten for egg wash.

Pide dough ready to go into hot water cupboard (please note, this is double the recipe!!)


For the filling you need:

  • 350g lamb mince.
  • 3tsp garlic.
  • 2 chillies (medium heat)
  • 1 tsp sweet paprika.
  • 2 tsp cumin.
  • salt and pepper.
  • 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
  • 2 tomatos diced.
  • 1 capsicum.
  • 1 red onion (but white is ok).
  • 4 slices bacon cut up or sausage cut up.

Mince filling

  • Warm milk and stir in sugar until dissolved and stir in yeast.
  • Cover and place in hot water cupboard until creamy ,usually 20 mins.
  • Place dry ingredients in a bowl and stir through.
  • Mix egg and oil together and stir into yeast mix when ready.
  • Slowly pour into dry ingredients and form a dough.
  • Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
  • Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.

Meat Filling:

  • Place lamb mince in hot fry pan.
  • Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
  • Stir mince. Make sure you separate the mince so it’s not all clumpy.
  • You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
  • Add in cumin and sweet paprika and stir lightly.
  • Add salt and pepper to taste.
  • While this is cooking, dice tomato and capsicum and place in a  little bowl and put to side.
  • Cut up bacon into small pieces.
  • When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.

Dough risen and ready to chop!

  • Remove dough from warm place and turn dough out on floured area.
  • Cut dough into 8-9 pieces

Dough ready to roll out

  • Roll out to oval-shaped dough. Not too thin, but not too thick.

Ready to Fill!!

  • Place dough on tray with baking paper on it.
  • Pre heat oven to 220 Celsius.
  • Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
  • Roll the edges in so it resembles a boat (see below)
  • You can also do bacon and cheese fillings.
  • You can do what ever filling you like. A spicy beef or chilli chicken would be nice too  You are only limited by your imagination or what you think tastes great!!

Ready to cook , just needs egg wash

  • Give a brush of the edges with the egg wash.
  • Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!

Scrummy Yummy!

More scrummyness………

Enjoy, enjoy and enjoy.

Some special treats coming up this week.

A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.

Lots to do and look forward too……………..Mmmmmmm warm brioche…

Direct link to recipe

http://greedybread.wordpress.com/2012/06/02/scrummy-yummy-yeasty-karisik-pide/

Thanks to i love lucca tours and http://www.ilovelucca.co.nz/2012/04/running-i-forgot-to-say/ and http://www.ilovelucca.co.nz/about-me/recipes/ for the recipe which i adapted 

dabrownman's picture
dabrownman

We took 100 g of our last bake:  The SD / YW Chacon Revisited – 90% Whole Grain, Multigrain Sprouts, Walnut and Sage Paste, and Pumpkin Seeds and used that as the starter for the pizza and pide dough.  It was weird having nuts, seeds and sprouts in the final dough but sure made forming the crusts fun and interesting with these add-ins tearing holes when ever they were encountered :-)

To this starter we added 100 g of whole soft white wheat we ground in the Krups grinder and 150 g of AP flour with 180 g of water.  The hydration ended up being around 75% since the starter was at 90% hydration.

We ground up some dried rosemary from the back yard and added this to the pizza dough after it was formed into a pie and the Mojo de Ajo brushed on the top.  The pies and pide were pre-baked a 500 F on a stone for 3 minutes before the rest of the toppings were added.  Instead of rosemary, the pide was sprinkled with dried Greek oregano after the  Mojo de Ajo was brushed on. 

 

My daughter said is was the best pizza to date even through she and my wife preferred our standard Focaccia Romana with garlic, fresh rosemary and sun dried tomatoes in the dough.  I'm not sure how this squares with being the best?

The pizzas had the usual toppings, home made Italian sausage, pepperoni, 5 peppers; red, green, poblano, Serrano and jalapeno peppers, caramelized onion and mushrooms,  3 cheeses; mozzarella, pecorino and Parmesan with fresh basil and garlic chives for garnish - after they came out of the oven.

Since this dough didn't have any olive oil in it, it baked up thin and very crisp and stayed that way even when wrapped up for the freezer an hour later.  It didn't bend even when loaded with all the toppings. A crunchy delight that wasn't too much because it was so thin. Very tasty too.

I liked the pide the best because of the toppings.  The oregano and Mojo de Ajo base, green olives stuffed with pimentos cut in half, sun dried tomato and garlic Feta, caramelized onion and mushrooms, the 5 peppers, thinly sliced Swiss chard with a hint of pecorino on top.  The little extra dough on the ends and side was also nice.  I'm sure the next bake will use the standard Focaccia Romana dough but the change this time was nice.  Next time, we have to bake it longer to get those dark, dark spots on the crust that makes Sylvia's look and taste so good.

usta's picture
usta

 

Authentic Ramadan Pide (www.40firinekmek.com)

In my country, arrival of Ramadan is easily noticed by the long lines in front of the bakeries and the tempting smell of pides wafting into the streets. It is a special type of flatbread with an incomparable aroma and flavor. This recipe will yield the delicious authentic pide made by the bakeries during Ramadan time. Enjoy!

Ramadan Pide

Ingredients:

4½ cups bread flour

1 teaspoon instant yeast

1 tablespoon molasses

1 teaspoon salt

1½ cups water, lukewarm

½ cup milk

3 tablespoons olive oil

For Decoration:

1 egg yolk

1 teaspoon yogurt

1 teaspoon water

1 teaspoon nigella seeds or sesame seeds  

3 pides (8" diameter)

Directions: 

1.   In a bowl, combine ¼ of the yeast and 1 cup of the flour and stir to mix. Add ½ of the water and form a a soft dough. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

2.   Put the dough in a container with a lid and place it in the lowest shelf of the refrigerator. Leave the dough overnight.

3.   Take the dough out of the refrigerator and let sit at room temperature for about 2-3 hours.

4.   If making by hand, mix the rest of the dough ingredients in a large mixing bowl and stir to mix. Add in the fermented dough. Knead well for 10 minutes. The dough will be very soft and wet which might make it a little hard to handle.

5.   If using a mixer, fitted with the dough hook, mix the rest of the dough ingredients and add the fermented dough. Knead for 6-7 minutes. The dough will be very soft and wet which might make it a little hard to handle.

6.   Transfer the dough to a bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 2 hours.

7.   Place the baking stone on the lowest rack of the oven; remove any other racks to ease access. Pre-heat the oven to 500 degrees F (250 degrees C).

8.   With a spoon, carefully tip one-third of the dough at a time on to the pizza peel generously dusted with flour.  Using floured hands, roll out into a 8" (20cm) circle about 1/2" (1 cm) thick, making sure dough does not stick to the peel. Leave to rise in a warm place for 30 minutes. Make two more pides in the same way.

9.   Using the opposite end of a wooden spoon make deep indentations on the dough as in the picture. Mix the egg yolk, water and the yogurt for the glaze and brush over the pide. Decorate with nigella seeds or sesame seeds.

10.  Place an oven-safe pan with boiling water in the oven to create steam.

11.  Place the pide carefully on the hot baking stone. Bake for 10-15 minutes or until golden and crusty and place in a towel as soon as it is out of the oven. If the top bakes too quickly, cover loosely with aluminum foil.

12. Serve warm.

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