Ingredients
Serves 4-6Pide dough
1kg baker’s flour
600ml water
20 gm salt
20 gm sugar
200 gm fresh yeast
Prawn Feta & Basturma Pide
2 tbsp olive oil
100 gm diced basturma
2 tbsp diced shallot
10 prawns ,peeled, deveined and diced
Grated zest of 1 lemon
1 tbsp Aleppo pepper
½ tsp fennel seeds toasted and lightly crushed
½ tsp coriander seeds toasted and lightly crushed
50 gm feta , crumbled
2 tbsp torn fresh coriander
1 tsp crushed garlic
Ricotta, Haloumi, Mint & Fig Pide
100 gms ricotta cheese mixed with grated zest of ½ lemon and I tbsp finely sliced mint
3 tbsp grated Haloumi cheese
7 peppered figs torn in half
3 torn mint leaves
Syrup from the figs when cooked
Peppered Figs:
100 gms dried baby figs
1 tbsp Atikki honey
2 tsp balsamic vinegar
1 tbsp coarsely cracked black pepper
1 bay leaf
2 cloves
Enough water to cover
Lahem Arjine Pide
500 gm lamb shoulder trimmed of fat and sinew
300 gm tomatoes eyes removed
½ birds eye chilli
1 clove garlic
10 gm Aleppo pepper
½ red capsicum – no seeds
12 gms salt
1 tsp paprika
1 cup flat leaf parsley
1 tsp Turkish red pepper paste
Method
Pide dough
Dissolve yeast in the water with the sugar, place flour and salt in a mixer bowl with the dough hook attachment and mix slowly adding the water to form the dough ,mix for 8 minutes.
Cut dough into 130gm pieces and roll into balls then place on to floured trays to prove – this only takes about 30 – 45 minutes.
Roll into desired shape and top with your filling.
Prawn Feta and Basturma
Fry the Basturma in the oil until crispy then add the shallots and the garlic and cook until soft over a medium heat. Add in the prawns, zest, both seeds, pepper and cook for 2 minutes. Remove from the heat and tip out onto a tray to cool. When cool mix through the coriander and feta.
To assemble roll into a 25 cm oval shape and spread some of the filling over leaving a 1 cm gap around the edges. Fold the edges over and pinch each end to make the boat shape. Bake in a very hot oven and when ready (3 - 8 minutes) remove. Squeeze over a little lemon juice when serving
Ricotta, Haloumi, Mint and Fig Pide
Place all fig ingredients in a pot and bring to a simmer. Simmer for 20 minutes or until the figs are soft. Remove from the liquid and then reduce the syrup to a glaze to drizzle over the cooked pide
To assemble, roll dough into a 25 cm oval shape, spread the ricotta over the base leaving a 1cm gap around the edges. Sprinkle over some of the Haloumi then place the figs on top. Fold the edges in and pinch each end to form the boat shape. Bake in a very hot oven and when ready (3 - 8 minutes) remove and sprinkle over the torn fresh mint and the reduced liquid from the figs.
Lahem Arjine Pide
Mince all together through a fine mincer.
To roll the Lahem Arjine, roll a ball of the dough out to a circle approx. 20 cm. Spread some of the filling over to create a thin layer.
Bake in a very hot oven or a pizza oven (3-8 minutes). Squeeze over some lemon juice when serving.
Note on recipes
Each recipe will do more than 1 pide but it’s over to you on how much or little you use.
The cooking times will vary from oven to oven so you will need to keep an eye on them as they are cooking.