Legendary Dishes | Kuru Kıyma ve Patlıcanli Pide (aubergine and meat flatbread)

TURKEY

Pide comes in various shapes, crusty and soft, for numerous uses, including a pizza-like base for holding meat and vegetables. Large rounds with an uneven surface are generally soft with a spongy crumb, baked at a low temperature, small ovals are flat and crisp, baked like lepinje and pita at the highest setting, the heat forcing them to puff up. This filled version is one of the most popular in Turkey.

Dough

  • 500 g strong white wheat flour
  • 200 ml water, lukewarm
  • 1 egg / 45 g thick yogurt
  • 30 ml olive oil
  • 15 g yeast
  • 1 tsp salt
  • 1 tsp sugar

Finish (optional)

  • 1 egg, beaten
  • 15 g black sesame seeds

Filling

  • 1 kg g aubergines, roasted in oven, pulp removed, mashed
  • 500 g lamb, ground
  • 4 red peppers, chopped
  • 100 g onions, sliced
  • 100 g tomatoes, chopped
  • 45 ml olive oil
  • 4 garlic cloves, minced
  • 30 ml pomegranate molasses
  • 15 ml mineral water
  • 1 tsp black pepper
  • 1 tsp salt

Activate yeast in sugar and lukewarm water. Sift flour with the salt. After 15 minutes add yeast mixture to flour with the egg or yoghurt and oil, and more water if necessary to make a pliable dough, about 15 minutes kneading. Leave to rise for one hour, fold out air and leave for a further hour. Preheat oven to 250°C and two baking trays. Divide the dough into four equal pieces. Knead, flatten and stretch into ovals. Leave to rest.

Fry onions in the olive oil over a high heat for about five minutes, until they start to take on some colour. Add garlic, peppers and tomatoes, fry for three minutes, add pomegranate molasses and water. Reduce heat to low and cover, cook for five minutes. Increase heat, add lamb, stir constantly to evaporate liquid in frying pan. Season, leave to cool. Fold in aubergine pulp.

Remove trays from oven, oil and put back in the oven for five minutes. Carefully place two of the ovals on each tray, fill each oval with a quarter of the aubergine mixture. Leave to rest for 30 minutes.

The edges of each pide can be coated with egg and sprinkled with black sesame seeds.

Bake for 13 minutes.

INDIGENOUS INGREDIENTS = Aubergines | Black Sesame Seeds | Pomegranate Molasses | Yoghurt

LEGENDARY DISHES


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