But shame no more: this delicious homemade Pide recipe trumps takeaway 10 times over and then some!
Pide
Turkish Pide has been my Secret Food Shame* for as long as I can remember.
Not authentic, freshly made Pide crafted lovingly by the hands of someones Turkish grandma.
Spiced Lamb Topping
Its a bit wrong, I know, but I cannot help myself.
I have always had a soft spot for bad takeaway Pide.
What can I say?
But like all things, theres a time and place.
- Food you secretly love but are ashamed to be caught eating.
Think: McDonalds drive-through.
The Dirty Bird (aka KFC).
Instant mac and cheese.
We are all guilty!
Spiced Lamb Topping
What is Pide, actually?
Originating from Turkey, Pide is an oval-shaped flatbread baked with various combinations of toppings or stuffings.
You could say its a cousin ofGozleme, only Pide dough is fluffier and more bread-like.
Spinach Pide
Pronouncedpee-dae, Pide is typically open-faced, though sometimes you also see closed versions.
With the latter, the filling is completely sealed within the bread.
Ill also cover how to make each of the topping variations.
Turkish Sausage
like, say, in our favouriteCrusty Artisan Bread).
So for this recipe, I recommend using bread flour only if you have it.
You do not want scorching hot water as this will kill the yeast.
Blood temperature is about right.
Mix instant yeast with warm water and sugar Once mixed, leave it for 10 minutes tobloom, ie.
This is not a typical step you see in bread-making when using instant yeast.
Its also an excellent safety test to ensure your yeast is still alive.
Foamy yeast in water = alive, no foam = dead yeast!
Foam test So we do our yeast foam test to avoid all this potential heartbreak.
This is what it looks like after 10 minutes.
The dough can be made either by hand or using a stand mixer.
Mix ingredients Mix the flour and salt together.
Then mix in the yeast mixture, olive oil and remaining warm water.
If the dough surface is smooth, stretches apart and does not break, then its ready!
Proof dough Once the dough has been kneaded, shape it into a ball.
Lightly grease the insides of the used bowl, and place the dough inside.
Smear the dough surface with oil.
This is to stop anything from sticking to the surface as it rises (eg.
if the cling wrap sags).
Do not put it in direct sunlight, its too strong and will dry out the dough.
CHEEKY TIP: Use your dryer!
Its a draught-free, warm and cosy environment your dough will love!
take a stab at limit proofing to doubling in size!
Deflate and halve Once the dough has doubled in size, punch it down to deflate completely.
Leave to rise in a warm place for 15 minutes until they increase in size by about 50%.
Ready to roll out and cook!
Its only on the base, not on the folded sides.
Then transfer the rolled out dough on to the tray, covering the semolina.
Transferring the dough:The dough is sturdy enough to pick up with your hands.
The bread should have some nice golden colour on it.
Kasar Turkish Cheese for PIde
The base will be nice and crispy while the inside of the bread will be deliciously soft and fluffy.
Finally, sprinkle with finishes / garnishes of choice (see below).
Heres a close up photo of inside the bread.
Just because its a flatbread, thats no excuse for dense bread!!
TOPPINGS
OK!
Pide basics covered, now moving on to the topping details.
Were on the home stretch here, friends!
Cheese for Pide: Turkishkasar
Lets start with the cheese because cheese always matters!
This is what it looks like.
This was purchased from a Turkish grocery store calledGima Supermarketin Auburn (Sydney).
Spinach Pide
Lets kick off with the easiest topping: spinach!
To prepare the spinach topping, simply saute the onion then add the spinach to wilt it.
Finally mix in some subtle flavourings (cumin, salt, pepper).
It is semi-cured and has a softer texture than, say, salami and is sold refrigerated.
The best substitute is chorizo, which has similar cooking qualities and fattiness.
Note: I used chorizo in the recipe video because I ran out of sujuk!
The sausage pictured below is from the TurkishGima Supermarketin Auburn (Sydney).
Its so much tastier than just scattering the pide with chopped sausage!
Turkish Sausage for Pide – called “Sujuk” or “Sucuk”
However if you prefer, you’re able to just dice finely or slice.
are Turkishtulumcheese (substitute feta) and oregano.
I bought mine from Harris Farm Market in Sydney.
Its also carried by Middle Eastern and some Continental grocery stores, and spice shops.Aussies: Heads up!
The spice mix sold by Woolworths labelled Baharat isnt the right flavouring!
I dont recommend it.
For the making part, theres nothing tricky here.
We dont want the lamb filling to be wet otherwise it will tend to make the bread soggy.
For the Lamb Pide, I garnished with sesame seeds and fresh coriander / cilantro.
The bright green from the herb breaks up the sea of browns nicely, I think.
However I wouldnt say its essential, its more an optional extra.
Here are some of the more common options which Ive chosen to use.
These are just ideas!
So mix and match as you wish no need to use all of them!
However it is slightly less salty.
The can oftulumpictured below was purchased from a Turkish grocery calledGima Supermarketin Auburn (Sydney).
Ive listed the combinations I used in the recipe card.
And now its your turn!
I know this is a long post but its actually quite straightforward to make.
Traditional Turkish Pide is few and far between here in Sydney.
Even Turkish restaurants are a bit hit and miss, especially if theyre not made fresh.
I have tried many in my time and while researching for this recipe!
Too often the topping is disappointingly dry or worse still, skimpy.
Or the bread is too yeasty (a common offence!).
And so I created this homemade recipe, which ticks all my Pide boxes.
And Im confident it will yours too!
This is fun food for sharing with family and friends.
Tulum Turkish Cheese used for sprinkling the finished pide.
Assemble multiple Pide ready for baking, then bake them 2 at a time in the oven.
Just keep them coming out, one after the other until your guests beg, Stop!
Looks and tastes like feta!
Prevent screen from sleeping
