Pide | Kathy Stout | Copy Me That

Pide

recipetineats.com

Kathy Stout

subheading: DOUGH (MAKES 2 PIDE):

1 tsp rapid rise / instant yeast (sub active dry yeast, Note 1)

½ tsp white sugar

2 tbsp ⅔ cups very warm water , (~40℃ /104℉, Note 2)

2 cups bread flour (sub all purpose/plain flour, Note 3)

¾ tsp salt

1 ½ tsp olive oil

subheading: PIDE ASSEMBLING:

150g / 5oz Turkish kasar cheese or mozzarella (Note 4)

½ tsp semolina , optional (Note 10)

1 Topping of choice (each makes enough for 2 pides)

1 egg (optional, Note 13)

Sprinkling finishes of choice (listed below)

subheading: SPINACH TOPPING:

2 tsp olive oil

½ onion , finely diced

280g / 10oz baby spinach

½ tsp cumin

½ tsp pepper

¼ tsp salt (kosher / cooking salt)

subheading: TURKISH SAUSAGE TOPPING (SUJUK):

125g / 4oz Turkish sujuk sausage (sub chorizo, Note 5)

subheading: LAMB TOPPING:

1 tbsp olive oil

½ onion , finely diced

1 garlic cloves , finely minced

250g / 8oz lamb mince (or beef)

1 tsp tomato paste

1 tsp baharat spice mix (Note 6)

½ tsp cumin

⅛ tsp each salt and pepper

½ red capsicum / bell pepper , finely diced

½ tomato , finely chopped

1 tsp lemon juice

subheading: SPRINKLING FINISHES - CHOOSE (NOTE 11):

4 tbsp Turkish tulum cheese or feta , crumbled (Note 7)

Dried oregano

Sesame seeds , toasted

Sumac

Fresh coriander/cilantro leaves

Extra virgin olive oil

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